Ingredients
- 300 g Sugar
- 100 g Water
- 110 g Egg whites
- 40 g Sugar
- 0 g AN Chocolate brown coloring
- 250 g Almond flour
- 300 g Confectioner’s sugar
- 50 g COCOA POWDER
- 110 g Egg whites
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Recipe
Cook the larger portion of sugar and water at 118°C (245°F), then pour over your first portion of egg whites whipped together with the smaller portion of sugar. Beat until your preparation has almost completely cooled and add the coloring. Sift together the almond flour, confectioner’s sugar, and COCOA POWDER. Mix in the second portion of egg whites (which you have not whisked), followed by the meringue. Use a soft spatula to mix your preparation until it has a smooth, shiny texture and a ribbon forms. Pipe out onto a silicone mat or some parchment paper.
BAKING: Leave your macarons to harden on the outside for approx. 15 minutes, then bake at 140°C (285°F).