macarons Moroccans
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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