Vertu memm

Birting:

8 ár síðan

þann

mix 1

600g Icing sugar

600g Almond powder

240 Egg whites

Colouring powder as nec.

Mix 2

600ml Sugar

150ml Water

220 Egg whites

Cook the water and sugar at 116°C and pour over the lightly beaten whites to make an Italian meringue. Keep beating until the meringue reaches 40°C and gradually add the meringue into the almond paste.

Fold in to form a flexible and shiny paste. Be careful not to mix too much. Pipe out 3 cm diameter macaroons on baking paper.

Bake on doubled trays for around 11 minutes in a deck oven at 165°C.

Turn the trays halfway through baking. For the vanilla macaroons, lower the oven to 155°C.

Tög:

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