Machinery used: Mixer, Revent ONE39/Revent 726
Mixing process: 2 min full speed.
Baking parameters: 160˚C/320˚F for 11 min, damper closed.
Ingredients quantity in grams/ lb
Almond flour 300g/ 0.66lb
Egg withes 105g/0.23lb
Icing sugar 300g/0.66lb
Meringue
Egg white 115g/0.25lb
Sugar 300g/ 0.66lb
Water 75g/ 0.16lb
Color 1g/ 0.002lb
Mix by hand icing sugar, egg whites, almond flour.
Italian meringue: boil sugar and water at 120˚c/248˚f. Pour onto egg whites while whisking the meringue until it has cooled. Fold the meringue in the first mix.
Use piping bag to make an nice round macaron. Leave at tray for 30 min in room temperature before baking.
Let cool down then mount two halves together with a ganache or jam of choice in between.