Macaroons with Sugar and Mint

1st step: in a blender or a mincer, pour the almond powder and the icing sugar. Let turn during several seconds for well chop the mixture. That is what will allow you to have smooth hulls. Then pour the preparation in a bowl, taking care to sift the Chinese once again. Book. 2nd step: In a saucepan, pour the granulated sugar and water and then gently mix by swinging your saucepan. Cook up to reach 118 and 119OC. Just before arriving at this temperature, start your robot pastry to fit one half of your egg whites. When your sugar to reaches the proper temperature, pour the immediately on the whites mounted in snow. Continue beating up to cooling of the mixture. Take your hand as indicator : when you touch your salad bowl and that you can install the hand without having the sensation that this is too hot is that the mixture is ready. Approximately, we arrived around 45OC. Add at the last moment the dye if you want to put them. 3rd step: Pour the rest of your white on the preparation icing sugar/almond powder and then incorporate little by little the mixture of meringue. Be sure to make the movements more so as not to crush the meringue. Your mixture is ready when the pulp obtained is smooth and that you arrive to form a dough ribbon in raising this last with your spatula. If the mixture does not form a ribbon choker hitch: you can mix strongly your preparation during 1 to 2 seconds. Be careful not to mix too because if your dough is too smooth your macaroons may miss. So go there little by little for more security ! Finalization: Fill a pastry bag with a smooth socket of your preparation. List on a baking sheet covered with greaseproof paper, taking care to space the macaroons and the dispose in staggered rows. Lightly tap your plate on the edge of a table to be sure to escape the air bubbles before bake in hot oven for 12 to 12 minutes and at 160OC. Once they are cooked, separate the sheet of parchment paper on the baking tray to cool a few minutes before gently detach!