Publication date: 31-Mar-2021


Bake at 160°C for 10 minutes Technique: Italian meringue Ingredients
  • 30 g egg whites (tpt)
  • 82 g almond flour
  • 82 g powdered sugar
  • 25 g water
  • 82 g refined sugar
  • 30 g egg whites (meringue)
  • 1 g cream of tartar
  • Sift the almond flour with the powdered sugar (tpt)
  • Mix the egg whites with the (tpt) until it dissolves completely.
  • Separately, heat the water, sugar and cream of tartar until a syrup of 100°C forms. When the mix reaches the temperature, beat the egg whites.
  • Add the syrup at 120°C over the egg whites to make an Italian meringue and color.
  • Keep folding the mix until it is fluid and forms ribbons. Place in a smooth nozzle piping bag and form the macaron circles on a silicone mat.
  • Let dry until they look opaque. Bake at 160 ° C for 10 minutes, let it cool for a minute before removing from the mat.
  • Fill with a chocolate ganache.
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