Preparation for about 40 to 60 macaroons depending on the size.
Mix the half-half and strain it with a sieve and mix with some of the eggs (188g).
Put the rest of the whites in the mixer bowl.
Make an Italian meringue, when the syrup is at 114°C., turn the whites to full speed
Stop the syrup at 118°C., Wait until the boil stops, then pour over the whites.
Pour on the edges of the bowl at medium speed, then turn the meringue at full speed until completely cool.
Mix 1/3 of the meringue with the first part energetically, then add the 2/3 to the maryse, gently to avoid redoing the apparatus.
Poach on paper sheet, leave to crust 20min, cooking for White Macaroons 150°C. for 14min.
Lightly tap the plate to make them smooth.
Dark chocolate hulls (replace 30g of Sacha Inchi powder with cocoa powder).
By continuing to use the site, you accept the use of cookies. More information
The cookie settings on this site are set to "accept cookies" to provide you with the best possible browsing experience. If you continue to use this site without changing your cookie settings or if you click "Accept" below, you consent to this.