| 20.79 % | egg whites |
| 0.73 % | dried egg whites |
| 16.99 % | granulated sugar |
| 34.84 % | powdered sugar |
| 23.25 % | walnut meal |
| 3.40 % | cocoa powder |
| Ganache | |
|---|---|
| 50 % | extreme dark chocolate |
| 50 % | whipped cream |
Application: Baked goods, confections or snacks
Grind together the powdered sugar, walnut meal and cocoa in a blender, sift to ensure no lumps remain.
Place the granulated sugar, dried egg whites and egg whites into a mixing bowl, mix until the meringue forms stiff peaks.
Gently fold dry ingredients directly into the egg white.
Pipe the batter onto a silicone baking sheet.
Bake at 177 °C for 9 minutes.
Spread or pipe a layer of ganache between two cooled macarons to complete the macaron sandwich.