Macaron

Ingredients

  • 560 g sucre glace
  • 360 g poudre d’amandes
  • 250 g blanc d’œuf Progrès
  • 75 g sucre semoule
  • 12 g blanc d’œuf en poudre Spécial Pâtissier

Method

Mix and sift together: almond flour and confectioner’s sugar.

Whisk together: egg whites, powdered egg whites and caster sugar. Stir the powder and powdered sugar mixture into the egg whites, which have turned a lemon-yellow color.

Using a No. 10 piping bag tip, pipe out mixture on baking mat or parchment paper.

Bake in the oven at 150°C for 12 to 15 minutes with the door ajar.

Ingredients

  • 560 g sucre glace
  • 360 g poudre d’amandes
  • 250 g blanc d’œuf Progrès
  • 75 g sucre semoule
  • 12 g blanc d’œuf en poudre Spécial Pâtissier

Method

Mix and sift together: almond flour and confectioner’s sugar.

Whisk together: egg whites, powdered egg whites and caster sugar. Stir the powder and powdered sugar mixture into the egg whites, which have turned a lemon-yellow color.

Using a No. 10 piping bag tip, pipe out mixture on baking mat or parchment paper.

Bake in the oven at 150°C for 12 to 15 minutes with the door ajar.

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