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Receta A step by step guide to macarons using the Italian meringue method
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Ingredientes
- Spatula
- Medium bowl
- Stand mixer or electric hand mixer and bowl
- Piping bag with large round tip (#10 – #12) or plain coupler
- 2 large baking sheets
- Parchment paper or silicon mats
- Piping templates (optional)
- Small heavy-based saucepan
- Candy / instant read thermometer
- Ingredients
- (original recipe in grams)
- 140g / 4.9 oz ground almonds
- 140g / 4.9 oz powdered (confectioner’s) sugar
- 100g / 3.5 oz egg white (from approx. 3 eggs), room temperature, divided 50/50
- 100g / 3.5 oz granulated (white) sugar
- 40g / 1.4 oz (weight) water
- Optional
- Replace up to 20g / .7 oz of the powdered sugar with unsweetened cocoa powder or powdered freeze dried fruit
- The seeds of 1 vanilla bean
- A few drops of non-oil-based essence
View Full Recipe at Pizzarossa
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 50g | |
| Calories 175 | |
| Calories from Fat 9 | 5% |
| Total Fat 0.98g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 368mg | 15% |
| Potassium 692mg | 20% |
| Total Carbs 26.65g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 23.66g | 16% |
| Protein 14.83g | 24% |
