Macaron Shell (Italian Meringue)
Ingredients
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- 1
Make an Italian meringue: bring the sugar and water to 118°/121° and pour in a thin stream over the already-whipped egg whites. Let it whip up in the mixer on high speed.
- 2
Meanwhile, blend and sift the almond mixture (equal parts ground almonds and powdered sugar).
- 3
Hydrate the almond mixture with the egg whites and add color.
- 4
Make a pre-mix with one third of the Italian meringue, stirring vigorously.
- 5
Fold in the remaining Italian meringue.
- 6
Macaronage the batter with a bowl scraper, working in a comma motion, until it reaches a "smooth and even" ribbon stage.
- 7
Pipe onto a baking sheet, then tap it to knock out the air bubbles.
- 8
Bake with conventional (static) heat, no fan.
- 9
Let the "foot" develop (5 min), then open the oven for 30 sec to let the moisture escape.
- 10
Close the oven and dry out the shells (5 min) until they "no longer move much."
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Per 100g
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