Page 27 - Pastry & Baking Magazine

25
Macaron
300
g (10.6oz) icing sugar
300
g (10.6oz) white almond powder
110
g (3.4oz) raw egg white #1
(
as needed) desired powder coloring
300
g (10.6oz) sugar
75
g (2.6oz) water
110
g (3.4oz) raw egg white #2
5
g (0.2oz) PreGel Albumissimo (Egg White Base)
Method:
1.
Combine icing sugar, white almond powder, raw
egg white #1 and powder coloring; mix to get a firm
consistency.
2.
Combine sugar and water; cook to 118
°
C/244
°
F;
pour over whipping egg white #2 mixed with PreGel
Albumissimo.
3.
Whip until meringue cools to 40
°
C/104
°
F; gently
add meringue to first mixture.
4.
Mix until smooth and shiny.
5.
Pipe macaroons into balls on a baking sheet, using
a pastry bag with a round 8mm (0.31in) piping tip.
6.
Bake for approximately 12 minutes in a convection
oven at 150
°
C/302
°
F (or on a double tray in a deck
oven at 170
°
C/338
°
F).
Macaroon