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.

Other RECIPES

Custard with Plombière

We recommend that the Plombière be whisked before use. Whisking: mix vigorously with a whisk until the mixture becomes frothy and light-coloured.Ingredients 1 kg Plombière 3 l milk 100 gr sugar Method Heat 3 litres of milk with 100 g of sugar.Bring to a boil.Pour the...

Daquoise

Method Mix all ingredients above in a bowl.Divide the dough into two moulds of the same shape and size, without forgetting to place a parchment paper in them beforehand. Mettre au four environ 20 minutes thermostat 7.Take the two cakes out of the oven and place them...