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MACARON
🇧🇷Brazil
•View in original language
(Português)
130 hour(s)
25 servings
ELIANE CORRÊA
@elianecorrea67- Ingredients
- Recipe
- Fine Almond Flour125 g
- Confectioner's sugar125 g
- Clara in natura80 g
- Refined sugar115 g
- Water30 g
- Water-soluble dye2 g
- Whisk in the icing sugar and almond flour mixture. then sift
- Add 40 g of Clara to this mixture and mix well
- In a pan, put the granulated sugar with the water and bring to a boil at 118 degrees. And at the same time for 40 g of Clara to hit the globe
- When it reaches 118 degrees, pour this syrup into the egg white slowly and let it cool. low. Beat until cool.
- Soon after, mix the almond flour with sugar in this white Italian meringue. Stir gently until smooth.
- Put it in the pastry bag with a 1A nozzle and drip and bake as instructed in the technical sheet
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