Macaron cookies filled with Anvey Zion confiture or spread

Ingredients

• 200 grams of egg white
• 50 grams of sugar
• Food coloring
• 450 grams of powdered sugar
• 250 grams of almond powder sifted twice
• 100 grams of softened butter
• Pinch of salt
• 40 grams of your favorite Anvey Zion confiture/spread

Preparation

making the macaron

• Beat repeatedly till foam is very stable 200 grams of egg white and 50 grams of sugar
• Add the desired food coloring
• Fold in 50 folding and sliding movements on the side of the bowl a mixture of 450 grams of sugar powder and 250 grams of almond powder sifted twice
• When the mass is smooth, sprinkle coins and tap the tray a few times to remove the air
• Bake in an oven preheated to 150 degrees for about 12 minutes and another 3 minutes with the oven door open

Making the filling

• Whisk in a mixer 100 grams of soft butter and 40 grams of Anvey Zion confiture + a pinch of salt, until you get a light and well-whipped texture (according to need, you can increase the amount of confiture)
• Sprinkle the filling between two macaron cookies, seal and refrigerate
• It can also be filled with white ganache combined with confiture
• Heat 50 grams of sweet cream, add 150 grams of white chocolate, 20 grams of butter and a little salt
• Mix and add up to 100 grams of Anvey Zion confiture to get flavor and color
• Cool and fill the macarons
• You can also use the Anvey Zion almond filling