Step 1 of 3
45g Almond Powder
45g Icing Sugar
Grind
1 minute
(super fine)
Add
Color Powder
15g Egg White
Mix
45g Sugar
10g Water
Until 118°
Whip
15g Egg White
(Medium
Stiff peaks)
Add
Sirop (little
by little,
mix until bright)
Add
Meringue to Almond Powder
(a quarter first)
Pipe
circles on matt
Bake 150°
18-20 minutes
with FAN
40g Butter
10g Margarine
(both soft)
Mix
to make it
creamy
32g Sweetened Concentered Milk
2 pinches Salt
20g Melt Chocolate
Pipe
macarons shells
Fridge
1 hour minimum
Let dry
(minimum 30 minutes)
