Preparation

This recipe makes about 40 macaroons.

Prepare the baking trays lined with parchment paper. Draw circles about 3 cm in diameter, spaced about 2 cm apart. Important: turn the paper with the circles over, so that they don’t get imprinted on the macaroons. You may also use special silicone macaroon baking mats.
Mix the almond flour with the powdered sugar in a food processor for about 2 minutes. Then sift into a bowl using a fine sieve. Add 60 g of the egg whites and the sugar to the flour, and mix until it becomes a thick paste. You may now add the gel food coloring of your choice, and again mix thoroughly. You should get a vibrant color, which should fade as the macaroons are prepared. Set aside.
Put 150 g of the sugar and 50 g of the water in a pan. Prepare a simple syrup by heating them together. Do not stir while they are heated. Use a thermometer to check the syrup temperature. When it reaches about 108°C beat the remaining 60 g of egg whites with 35 g of sugar. When the syrup reaches 118°C pour it slowly over the beaten egg whites and mix on the highest speed until the mixture cools completely. Fold this prepared meringue into the almond paste in 2-3 parts and stir carefully. Mix very carefully with a silicone spatula until the batter falls off in ribbons.
Transfer the batter into a piping bag fitted with a round tip, and squeeze the mixture onto the prepared tray. Tap the baking sheet over the kitchen top to release the air. You may carefully pop the remaining air bubbles with a toothpick. Let the macaroons sit for about 20-30 minutes (they will become matte and the batter should not stick to the finger when touched). Bake at 140°C for about 14-16 minutes. Leave the baked macaroons on the baking tray to cool completely. Next fill them with cream.

Raspberry cream
(for approx. 40 macaroons)
80 g white chocolate
40 g whipping cream (36%)
210 g Lauretta 60% raspberry filling

Put the chocolate and cream in a pan to heat, stirring constantly, until the chocolate melts and combines. Next add the Lauretta 60% raspberry filling. Heat it and stir thoroughly. Let it cool.

Lemon Twist cream
(for approx. 40 macaroons)
100 g butter
250 g Lauretta Lemon Twist cream filling

Beat the butter until light and fluffy. Add the Lauretta Lemon Twist filling, and mix until well-combined.

Vanilla cream
(for approx. 40 macaroons)
240 g mascarpone cheese
120 g Lauretta vanilla filling

Mix the mascarpone cheese and Lauretta vanilla filling, until well-combined.

The cream flavors are just an example. You can experiment with different flavors and types of Lauretta fillings for a variety of taste experiences.