Italian Meringue Recipe Macarons Shells
Almond Powder 300
Icing Sugar 300
Egg Whites 110
Sugar 300
Water 75
Egg Whites 110
Colorant
Method :
– Mix Almond Powder, Icing Sugar and Egg Whites until become a thick paste
– Cooked sugar to 120 degree celcius
– Pour sugar over the whipped egg whites
– Whipped until thick consistency
– Mix with almond and icing sugar mixture
– Do not overmix otherwise the batter will be too runny and cannot maintain its shape
– Room humidity prefer around 40-50% to get the consistent shell and dry shell just before baking
– Bake on deck oven around 150c or in convection oven 135c for around 15 – 17 minutes
Enjoy and have fun !
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