Macaroons

For a keen home baker, you want to once challenge this petit sanctuary of French creation at home.
Macaroon.

It's crispy bites at the first contact with your teeth and anxious shell to break, then reach to the gooey chocolate ganache. So delicate and fragile. Ready to eat after 24 hours of ganache sandwich.

Here are some baking tips:

1. Almond powder should be fine. Grain them finely in the food processor but do not over done as it releases oil and become greasy. Shift the powder and take out lumps.

2. Don't over-mix the meringue and rest of dry ingredients.

3. Dry the skin of the shells very well before putting them in the oven. (it doesn't stick with fingers when touched)

4. Bake with low heat oven and turn around the tray in a half way to bake equally.

5. Shell to be cooled enough to cream the ganache. Then sleep them 24 hours in the fridge before putting them into your mouth.