Macarons with Italian Meringue

Ingredients

• 95 g Chicken egg whites (For variation 1; divide in half.)
• 135 g Almond flour (For variation 1.)
• 140 g Powdered sugar (For variation 1.)
• 140 g Caster white sugar (For variation 1; used for the syrup.)
• 45 g Drinking water (For variation 1; used for the syrup.)
• 100 g Chicken egg whites (For variation 2; divide in half.)
• 145 g Almond flour (For variation 2.)
• 125 g Powdered sugar (For variation 2.)
• 130 g Caster white sugar (For variation 2; used for the syrup.)
• 27 g Drinking water (For variation 2; used for the syrup.)

Steps

1. 1

   Choose one of the two ingredient variations. Divide the egg whites in half.

2. 2

   Make a syrup from the water and white sugar, heating it to 114–118 °C.

3. 3

   Whip one half of the egg whites together with the syrup until an Italian meringue forms.

4. 4

   Combine the almond flour and powdered sugar.

5. 5

   First, mix the almond flour and powdered sugar with the remaining liquid egg whites.

6. 6

   Then mix the resulting mixture with the Italian meringue.

7. 7

   Pipe the macarons onto a baking sheet.

8. 8

   Bake at the actual temperature of your oven, approximately 133 °C, for about 15 minutes.

Notes

The source states that this is an abbreviated description without details or nuances. It does not specify the piping method, baking sheet preparation, cooling, or macaron filling.

Nutrition per serving

• dessert
• macarons
• baking
• French cuisine
• almond
• Italian meringue
• baking
• pastry arts