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Almond Macaroons with chocolate fillinf
Nb persons: 84
Yield:
Preparation time:
Total time:
Source:
| 454 grams | Almond paste |
| 156 grams | sugar |
| 200 grams | Almond flour |
| 10 grams | Almond extract |
| 6 grams | salt |
| 152 grams | egg -- whitess only--room temp |
| top before bake | |
| 14 grams | sugar -- for sprinkling over |
| After bake | |
| .25 grams | chocolate ganache --see recipe |
Combine almond paste with Almond flour and sugar to a sandy consistency; add the extract and salt.
Gradualy add the egg whites (unwhipped) and mix to incorporate -"overmixing = runny batter'
Gently fill piping bag and using the size #806 tip, pipe cookies. using wet finger and push down tops to make flat rounds.
let stand at room temp for 20 mins. Then sprinkle with sugar and bake for 16 mins at 300 degrees.
fill with ganache. Use spoon - tiny amount
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