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P. H. Macarons
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| 560 gr | Marcona Almonds |
| 960 gr | 10x |
| 400 gr | egg whites |
| 1 gr | dry egg whites |
Beat whites until stiff. Fold together 10x and almond flour. Pass through tami. Fold together and punch down air. Pipe out and allow to dry for 20 minutes. bake at 140 c for 10 minutes with door open.
For pistachio add 60 gr pistachio flour.
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