jeudi 14 avril 2016

                             





                                                      macarons Moroccans




                                                                                   





ingredients

600 g almonds
300g icing sugar
3 eggs
1 tablespoon baking powder
some almonds






Preparation

Beat 3 egg whites until stiff until they double in volume. Book egg yolks for the dough.

Wash and dry the almonds and blanch the mixez-. Add the icing sugar, three egg yolks, yeast and mix well.

Pour the egg white until stiff, stirring gently with a spatula from the bottom up until you get

smooth.

Make some balls with the dough and disposez- them on an oiled plate, or lined with parchment paper.

Garnish with almonds and place in a preheated oven at 180 ° C.

On leaving the oven, the macaroons are soft but harden after a few hours.

Keeping them in a refrigerated chamber, macaroons become malleable.

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