Macaroon
Base
100g杏仁粉(ground almond)
100g糖粉(icing sugar)
2顆蛋白(egg white) =>for binding and stickness)
+100% 巧克力(cocoa) => for season
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Italian Meringue
2顆蛋白(egg white)
1/8 檸檬汁(lemon juice)
-> stir
熱糖漿sugar syrup => Denature the egg white=> became stiff and stable
-> stir speed up
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Macaroon Mix
Add meringue to the base
Don't be tempted to stir it => just fold it in
Ready to be piped
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Pipe and baking
pipe => non-fan oven, 170'C, 8 min.
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Cooling !!!
