Macaron Shells (Italian Meringue)
Ingredients
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- 1
Make an Italian meringue: bring the sugar and water to 118-121°C and pour in a thin stream over the whites, whipped beforehand. Keep whipping in the mixer on high speed.
- 2
Meanwhile, grind and sift the almond tant-pour-tant.
- 3
Moisten the tant-pour-tant with the egg whites; color if desired (water-soluble coloring).
- 4
Make a pre-mix with one third of the Italian meringue, stirring vigorously.
- 5
Fold in the remaining Italian meringue.
- 6
Macaronnage with a bowl scraper, working in a comma motion, until you get a “regular and straight” ribbon.
- 7
Pipe onto a sheet pan, then tap it to knock out the air bubbles.
- 8
Bake at 150°C on static heat (12 to 14 min of baking in total).
- 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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