Publication date: 31-Mar-2021
Bake at 160°C for 10 minutes
Technique: Italian meringue
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.
Strawberry jam and Chantilly Genovese
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