Ingredients:
- 3 egg whites
- 210 gr of icing sugar
- 30 gr of caster sugar
- 125 gr almonds
- 1 teaspoon red food coloring
- 150 gr white chocolate (for the ganache)
- 225 gr of strawberries (for the ganache)

For 30 macaroons
Preparation time: 30 minutes
Cooking time: 10 minutes
Resting time: 30 minutes

Preheat the oven gas mark 6 (180 ° C)
Mix 210 grams of sugar and 125 grams of almond powder. Sift the mixture then
Assemble the 3 egg whites until stiff until they are firm
Add 30 grams of powdered sugar gradually
Add the red food coloring in whites and mix gently with a spatula
On the stove, spread parchment paper
Develop small domes with a teaspoon or a piping bag
Let stand 30 minutes
Bake 10 minutes in convection
Make the macaroons cool completely then turning on your stove

Heat 225 grams of strawberries, chopped into a small pan Neoflam
Mix everything in a blender and return to pot
Add 150 grams of white chocolate and melt over low heat while
When the mixture is homogeneous, remove the pan from the fire and cool your ganache with strawberry

Fill a pastry bag with your ganache
Sprinkle half of macaroons only
Only a second half of macaroons