French Meringue Macaron Shells

Difficult

For persons

150g of sugar

150g almond powder

150g icing sugar

15g from Yumgo FIBER 1

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Preparation

Preheat the oven to 140°C
Mix the ingredients of the tant pour tant and sift and/or
mix the mixture
Mix Yumgo White Powder and water to rehydrate it.
Whip the meringue with rehydrated Yumgo White Powder in
incorporating the sugar little by little (for about 4 minutes),
using the maximum force of the mixer
Incorporate the meringue into the tant pour tant with the horn in relaxing the dough well when first adding the meringue,
the marzipan will be more consistent than in a recipe
conventional
Gently mix to obtain a mixture homogeneous, smooth and shiny
Poach on a plate with a baking sheet or silpat
Tap the plates to flatten the macarons
Cook for 15 minutes at 140°C, key open
When removing from the oven, wait until it has cooled completely before removing from the oven.