|20.79 %||egg whites|
|0.73 %||dried egg whites|
|16.99 %||granulated sugar|
|34.84 %||powdered sugar|
|23.25 %||California walnut meal|
|3.40 %||cocoa powder|
|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.