Italian Meringue Macaron Shells

Difficult

For persons

Meringue

300g of sugar

110g of water

300g of almond powder

300g of icing sugar

25g of *Yumgo FIBER

112g of Yumgo Blanc powder

103g of water (to rehydrate the powder)

*Consult us for reference.

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Preparation

Preheat the oven to 140°C.
Heat the water and sugar to obtain a sugar syrup between 118°C and 120°C.
Mix Yumgo White Powder with the water to rehydrate it.
At the same time, whip the rehydrated Yumgo White Powder into snow for about 3 minutes at maximum speed (10) of the standing mixer.
Lower the speed of the mixer when incorporating the hot sugar syrup (4-6).
Once the sugar syrup has been incorporated, whisk for an additional 4 minutes at maximum speed to obtain a firm meringue.
For the mix, put together the almond powder, the icing sugar and Yumgo fiber 1 then add Yumgo White Powder with the water in order to rehydrate it.
Make the mix of almond powder and icing sugar, add the rehydrated Yumgo White Powder to form the marzipan.
Once the meringue has cooled slightly, mix a first part of the meringue in the marzipan.
Add the rest of the meringue and macaroon to obtain a homogeneous, smooth and shiny mixture.
Poach on a baking sheet with a baking sheet or silpat.
Tap the plate on the work surface
Cook for 16 minutes at 140°C, key open.
Once out of the oven, leave the macaroons to finish cooking on a baking sheet for 10 minutes and leave to cool.