White chocolate and cherry syrup macaroons
2 egg whites
150 g icing sugar
30 g sugar
90 g almond powder
3-4 drops of rum flavor
Liquid food colorings – red, yellow, blue
200 g white chocolate
5 teaspoons of cherry syrup (from jam)
6-8 tablespoons of milk
Sift and mix in a bowl the almond powder and the icing sugar. Reserve larger particles on the sieve for another use.
In another bowl, beat the egg whites with a pinch of salt. When they start to foam, pour in half the sugar. When the mixture becomes firm and snow-like, add the rest of it. Then incorporate the dry mixture, working gently with a silicone or wooden spatula. Normally, you will get a shiny and thick paste. To get the color of my macaroons, add 3 drops of blue food coloring, 6 drops of yellow and 5 drops of red.
Using a pastry bag, pipe out round biscuits of 2-3 cm in diameter. Do this on a special macaroon silicone mat or on a piece of baking paper (both placed in a large baking tray). Let rest at room temperature for about 30 minutes. This will give the typical smooth crust of the macaroons.
Bake at 160°C between 9 and 12 minutes (cooking time varies from oven to oven). Cool on a wire rack or a bamboo mat. Pair the biscuits, coating them with white chocolate and cherry syrup cream.
Make the latter by melting the chocolate in a water bath and then by whisking in vigorously the milk and cherry syrup. While still hot, spread it over the macaroons and glue them in pairs.
Store the macaroons in a metal cookie jar.