Of Italian origin, this little cake has toured the world and its success is incomparable. It is a somewhat technical recipe but you have to try because the result rewards all efforts!
- 4 egg whites
- 225 g of icing sugar
- 125 g of almond powder
- 30 g of powdered sugar or semolina sugarColorant
- Fouet traditional
- Packing thigh
- Tamils or Chinese
Mix the icing sugar and the almond powder. Sift to obtain a very fine result without lumps.
Mount the egg whites very firmly with the semolina sugar. Pour the almond-icing sugar mixture over the snow whites.
Mix with a spatula until the device shines = button.
Color the macaroon device according to perfumes and uses.
Place in the plain sleeve pocket on a baking mat or on baking paper and let it crust in the open air for about 15 minutes.
Bake at 160/170°C. Cook 12 minutes for a large macaroon and 8 minutes for a small one.
Cool the macaroons and peel them off.
Weld the macaroons 2 by 2 by filling them with an interior.