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French Meringue Macaron Shells

French Meringue Macaron Shells

Difficult

20 Preparation time

15 Cooking time

For persons

150g of sugar

150g almond powder

150g icing sugar

15g from Yumgo FIBER 1

114g
from
or
12g
from Yumgo White powder 1kg
+ 102g of water (to rehydrate the powder)
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Yumgo White powder 1kg

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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.
Download the recipe
Yumgo White powder 1kg

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Yumgo White powder 1kg

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