White Wolf Japanese Patisserie presents Macaroons
Ingredients:
- Almond Flour 150g 300g
- Powdered Sugar 150g 300g
- Egg Whites 55g 110g
- Sugar 150g 300g
- Water to wet <
- Sugar 15g 30g
- Egg Whites 55g 110g
Method:
- Create Paste with the Almond Flour, Powdered Sugar and Whites.
- Heat Sugar and Water to soft ball, 240*F, meanwhile whip Whites and Sugar to soft peaks.
- Pour hot Sugar and Water mixture into whipping whites, whip until cool.
- Fold Almond paste into white mixture, keep mixing until when batter is left for a moment, there is no peak.
- Bake on a silpat at 300*F for 10-15min.