Macaroons for Adrien

I've been making french macaroons morealess non stop since I fell in love with Lorraine Pascale and she showed me how.
Since then they've become Paris' answer to the lola's cupcake and they literally taste like heaven.

It turns out I've been using them as apology presents ever since, once for my friend who's birthday I erm...forgot (no biggy only known her 6 years) and another time for my English teacher as a mutual understanding that homework just plain wasn't going to happen and also to check if he's in love with me. He isn't. He should be.

I made a batch yesterday for my obese friend Mary:

Unfortunately her boyfriend Adrien who only remembered me as 'the girl who called him a homosexual' got involved in the whole thing too. I didn't really want him to try one, because he's a real live French person - not like the kind of fake French person that I pretended to be last night to stop a 4ft tall Iranian man from rubbing his nylon suit against me...blech

Adrien seemed to like them, and insisted that I give him the recipe. Not in the morning, not when I get a chance. NOW. He explained to me that I had some free time on my hands. He also yelled at me for not accepting the whole French 'kiss on two cheeks' situation. Very forceful Frenchman, but he calls Mary 'my love' all the time so I can't not like him.

So Adrien, here's your recipe:

Ingredients:
125g icing sugar
125g ground almonds
40g egg whites
110g caster sugar
50g egg whites

1. Combine icing sugar, almonds and 40g egg whites (roughly one egg, depending on your chosen chickens vagina capacity) and colour accordingly.

2. In a separate bowl, whisk 50g egg whites until medium stiff peaks form (there should be a soft little triangle on the bottom of your whisk) Add caster sugar and whisk until stiff peaks form.

3. Fold egg white mixture into original mixture (but don't overmix) and fill into a piping bag. Pipe cute little circles and leave to stand for 30min while they develop a skin. Meanwhile, preheat the oven to 150C.

4. Put in the oven for 8-10 minutes, and then once out and cooled remove from parchment paper/greased pan with a knife.

5. Whip up some double cream or ganache of your preference and sandwich the pieces together.

* you can vary the flavours, e.g. the ones below are salted caramel - same recipe but with a splash of caramel and a pinch of sea salt in the cream and base

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