how to make Cocoa macaroons paste

                      Ingredients

- 125g almond powder
- 25g of bitter cocoa powder
- 150 g icing sugar
- 150 g caster sugar
- 50 g (5 cl) water
- 100 g (50 + 50 g) egg whit

Mix together the almond powder, the cocoa powder

and icing sugar.

   Make an Italian meringue:
In a saucepan, cook 150 g caster sugar
and water at 110 ° C. Raise * 50 g of whites in snow.
Pour this sugar / water mixture over the white
while continuing to beat them, then let cool.
When you have reached the temperature of about 45 ° C,
stop the mixer and add to the meringue the 50 g of white
not mounted, then the powders. Mix well
by means of a maryse *, so as to obtain a liquid paste

forming a ribbon *.

Pochez* la pâte à macarons sur une plaque chemisée*
de papier sulfurisé ou sur un tapis en silicone et enfournez
à 140 °C (th. 4/5) pendant 12 minutes environ, en fonction de

la taille de vos macarons. Réservez à température ambiante.