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.