MACARONS (ITALIAN MERINGUE)
Almond flour 125g
Icing sugar 125g
Egg whites (1) 40g
Refined sugar 112g
Water 30g
Egg whites (2) 40g
Preparation Method
In a mixer, put the almond flour, icing sugar and the egg whites (1). Hold it aside.
Make an Italian Meringue, by cooking the refined sugar with the water at 118°C and pour it over the egg whites (2) while mixing.
Mix the egg whites still slightly warm to the almond flour mixture, taking care not to create air bubbles.
With a round decorating tip, mold the dough over a silpat.
Bake in a preheated oven to 90 ° C for 10 minutes and then raise the temperature to 115°C for more 10 minutes.
After baked, put the silpat over a grid and let it sit down until it’s completely cold.