Macaron Shell (Italian Meringue)

Ingredients

Preparation steps

1. 1

   Sift almond powder and icing sugar. Mix with half the egg whites (unwhipped).

2. 2

   Cook sugar syrup to 118°C.

3. 3

   Meanwhile whisk remaining whites to soft peaks.

4. 4

   Pour hot syrup into whites while whisking. Continue until meringue cools to 50°C.

5. 5

   Fold meringue into almond mixture (macaronner). Batter should flow like lava.

6. 6

   Pipe 3-4 cm rounds on parchment or silicone mat.

7. 7

   Tap trays, pop bubbles. No resting needed (Italian method).

8. 8

   Bake 14-16 min at 145-150°C.

9. 9

   Cool completely before peeling.