https://youtu.be/g2DQbNcOjEo?si=jUdwIC1_DYVay8LH
INGREDIENTS
150g ground almonds
150g icing sugar
55g ‘liquefied’ egg whites
2g powdered egg white
150g caster sugar
38g mineral water
55g ‘liquefied’ egg white
Transfers to an airtight container and put the assembled macarons in the refrigerator for 24 hours to set, then bring to room temperature and serve
*NOTE: FOR A STAND MIXER speed settings: medium low speed - number 4 ( until the egg whites get soft peaks) / high speed - number 10 ( when pouring thin stream line hot sugar syrup) / medium speed - number 6 (after pouring hot sugar syrup) until the meringue get thicker and glossy
Be aware that the cooking temperature in your oven may vary between 330°F to 350°F.The shells should not change colour and browning during cooking.
Bake for 12 - 15 minutes, briefly opening and shutting the oven door twice to let out the steam. Open the door the first time after eight minutes (at that point the ‘foot’ of the shells will be cooked) then a second time after 10 minutes.
You should set the temperature of your oven according to the type of oven you have.
Let me know if you are successful in doing this Italian meringue method, I would like to hear from you
Thank you for watching!