Macaron Shells (French Meringue)
Ingredients
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- 1
Sift together almond flour + powdered sugar (tant-pour-tant). Twice.
- 2
Whip the whites to stiff peaks, adding the sugar in 3 additions. Firm, glossy meringue.
- 3
Color the meringue if desired (water-soluble coloring).
- 4
Pour the tant-pour-tant over the meringue.
- 5
Macaronnage: fold from the edge toward the center, 40-50 strokes.
- 6
The batter should flow in a continuous ribbon and smooth out in 10 seconds.
- 7
Pipe 3.5 cm rounds onto a silicone mat or a perforated mat, in staggered rows.
- 8
Let a skin form for 30-45 min in the open air. Bake 13-14 min at 145°C, oven vent cracked open.
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Per 100g
Allergens
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