INGREDIENTS

90 g of egg whites.
125 g icing sugar.
100 g of sugar.
125 g ground almonds.
Green dye.
Ingredients for the cream:
3 egg yolks.
3 spoon halwa chamia Papillon with pistachios.
3 spoon of flour.
15 cl liquid fresh cream.
20g of butter.
5 cases of sugar.
Green dye.

PREPARATION

Beat the egg whites until stiff, adding the sugar and adding the colouring.
Sift the almond powder over the icing sugar.
Gently mix the ground almonds with the egg whites.
using a piping bag, pipe small heaps 3 cm in diameter on a baking tray lined with baking paper and leave to rest for 30 minutes.
Then put in the oven at 150° for 12 minutes.
Heat the liquid cream with the sugar, add the halwa chamia Papillon with pistachios and allow to melt gently.
Mix the egg yolks and the flour and add them to the other preparation and allow to thicken while adding the colouring.
Off the heat (at the end of cooking the cream) add the butter and mix well.
When all the croques are cooked, leave to cool before filling them.
To dress your macaroons, join the shells 2 by 2 by placing a spoonful of ganache on each of the flat sides of the shell then let the macaroons rest a little on the cold.