Recipe components

Used Callebaut products

Productos Callebaut utilizados

IngredientsPreparation

Macaron

IngredientsPreparation
  • 150g
    almond powder
  • 55g
    egg white
  • 150g
    icing sugar
  • g
    colorante alimentario

Mix.

  • 40g
    water
  • 150g
    sugar
  • 55g
    egg white

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

IngredientsPreparation