Bergamot macaroons

Preparation :

1. Sieve the icing sugar and almond powder.

2. Take a tablespoon of the white to be mounted and mix it with the colouring.

3. Beat the egg whites until stiff, adding half the powdered sugar gradually.

4. Fold in the coloured white and the 5 g of raw white.

5. Fill the piping bag and pipe onto baking paper as evenly as possible.

6. Preheat oven to 170°.

7. Leave at least half an hour at room temperature.

8. To bake: Line the baking tray with another tray and bake for 12 minutes. When done, remove from oven and peel off.

For the topping :

1. Combine the butter and natural bergamot flavouring. Using a spatula, mix the white, almond powder and icing sugar. Add the flavoured butter.

2. Place the filling on the flat part of a macaroon and cover with a second macaroon.

Enjoy!