Macaron

Allergens:

Ingredients for 5 portions Calculate portions

Ground almond 0.06 kg

Icing sugar 0.06 kg

Egg whites 0.42 ud

Sugar 0.06 kg

Water 0.02 l

Egg whites 0.44 ud

Sugar 0.006 kg

Elaboration

Preheat the oven to 190 ºC and then turn down the temperature to 180 ºC for 8-10 minutes.
Carefully sift and weigh the sugar..
Carefully sift and weigh the ground almond.
Weigh the egg whites.
In the thermomix grind the ingredients and mix until you get a smooth, homogeneous mass.
Make sure the mixture is smooth.
Add the dye and the essence if the recipe requires it.
Take out the marzipan from Thermomix, put it in a large bowl and cover it with clingfilm so it doesn't split.
Make the second part of the recipe by weighing egg whites in the blender bowl for kneading.
Put the sugar in the boiling water to make a syrup.
When it reaches 105 degrees Celsius, put the egg whites to make stiff peak.
Gradually add small amounts of sugar to the egg whites and knead them quickly for five minutes
When the syrup reaches 116ºC, remove the syrup from the heat and add it to the egg whites slowly, then knead the whole mixture until the syrup is added.
Start again quickly until the mixture is warm.
Add the Italian merengue over the marzipan and whip the mixture with a small skimmer, leaving the mixture smooth and flat.
Pipe regular-sized buttons with a piping bag and smooth nozzle, once they are cooked you have to place them in pairs.
Let them rest in a dry environment until they are firm before placing them in the oven.

Nutritional information (1 portion)

Energy

172.31

kcal

Carbohydrates

25.57

g

Proteins

3.04

g

Lipids

6.42

g

Fiber 0.01 g

Saturates 0.0 g

Monounsaturated fatty acids 0.0 g

Polyunsaturated fatty acids 0.0 g

Cholesterol 0.0 mg

Calcium 0.56 mg

Iron 0.01 mg

Zinc 0.01 mg

Vitamin A 0.0 ug

Vitamin C 0.0 g

Folic acid 0.76 ug

Salt (Sodium) 18.4 mg

Sugars 24.23 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.