FRANCE
Ingredients
•
1 egg white
•
74 grams of icing sugar
•
42 grams of caster sugar
•
A half teaspoon of food
coloring agent
Preparation
1. Begin by mixing the icing sugar with the
almond powder with a blender.
2. Pass in the sieve. Beat the egg until stiff and
add 10 grams of caster sugar and the food
coloring gradually by mixing until the white is
stiff.
SCHOOL :
LYCEE ELIE CARTAN
3. Add the icing sugar and the almond powder
to stiff white and mix delicately with a spatula
to "break" the white a little.
4. Put the pastry in a piping bag and make small
piles on a baking tray covered with baking
paper.
5. Leave for 15 minutes. Put in the oven during
10 minutes at 140/150°C (thermostat 4-5) in
fan-assisted system.
6. When they are cooked, pour the water under
the baking paper.
This will produce steam to help take off the
macaroons.
7. You must fill them with ganache of your
choice. For example white chocolate or butter
cream.
87
ANYSSIA FLORENTIN
Dessert