Strawberry macarons with ricotta

Ingredients

138g almond flour

125g powdered sugar

105g egg white

5 drops food coloring

Cream

250g ricotta

2 tablespoon sour cream

2 tablespoon powdered sugar

200g strawberries

Process

1. Mix the ground almonds with powdered sugar, thoroughly mix them into a powder and sift through a sieve. Beat the egg whites with granulated sugar, add a few drops of food coloring and finally the almond mixture. We only mix it by hand with a spatula. The dough must be smooth, soft and not too spreadable.
2. We fill a pastry bag with a smooth tip with the dough and then just a tray with baking paper on which we have drawn circles. Fill them with dough, bang the tin a few times on the kitchen counter or the ground and let the macarons dry for at least 30 minutes.
3. Meanwhile, heat the oven to 150°C and bake for about 18 minutes. Let the baked macarons cool on the baking sheet.
4. We combine them with cream, in which we hide a piece of strawberry.