Chocolate macaron
- Level:
-
Medium
- Makes:
-
±30 macarons
Productos Callebaut utilizados
Macaron
Ingredients: Macaron
-
150 galmond powder
-
55 gegg white
-
150 gicing sugar
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gcolorante alimentario
Preparation: Macaron
Mix.
Ingredients: Macaron
-
40 gwater
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150 gsugar
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55 gegg white
Preparation: Macaron
Make an Italian meringue.
Combine the mixtures using the macaronage technique.
Pipe the macaron. Decorate with cocoa nibs. Bake at 165°C for 13 minutes. Pair the macaron with Fondente filling.
Used Callebaut products
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