French Macarons

For the macarons, beat egg whites with lemon juice until stiff peaks form. Gradually sprinkle with sugar and continue beating until mixture is glossy and cut resistant. Fold in almonds. Divide into as many portions as desired. Add cocoa to one and different food colorings to others as desired.

Place meringue mixtures into piping bags with large round spouts. Pipe small circles on a baking sheet lined with baking paper. Circles should be about 2 cm (approximately 1 inch) in diameter. Bake in a preheated oven at 130°C (approximately 250°F) for about 40 minutes, leaving oven door open a bit.

For the filling, chop chocolate into small pieces and gently melt over a hot water bath. Add heavy cream and butter (cut into small pieces) and stir until incorporated. Color as desired with food coloring and cool.