Pastry

Macaroons

Light and chewy, almond flavoured bites.

Recipe

Group Weight / Volume
Maro I 1.000 g
Egg whites 160-200 g

Preparation

    Use the flat beater to mix all the ingredients together at low speed until the mixture is homogeneous. If the mixture comes out soft or very tight, add more Maro I or egg whites respectively and continue mixing until they are well blended with the rest of the ingredients.

    Use a piping bag with a round nozzle to pipe preferable sizes and shapes onto a parchment paper.

    Decorate the top part with almond shavings.

    Bake at 150-170oC for 25-30 minutes. Make sure you keep the damper open.

More information

To complete the macaroons, spread marmalade or buttercream between two baked “shells”.

The egg whites quantity you must add, depends on how soft or thick you desire the end result to be.

To avoid having the pieces stuck onto the parchment paper, once they have cooled down, soak the paper with a sponge and wait for a while.