Chocolate macaron

Recipe

  1. Productos Callebaut utilizados
  2. Macaron
  3. Used Callebaut products

Productos Callebaut utilizados

Macaron

ingredients preparation
  • 150g
    almond powder
  • 55g
    egg white
  • 150g
    icing sugar
  • g
    colorante alimentario

Mix.
  • 40g
    water
  • 150g
    sugar
  • 55g
    egg white

Make an Italian meringue.

Combine the mixtures using the macaronage technique. 

Pipe the macaron. Decorate with cocoa nibs. Bake at 165°C for 13 minutes. Pair the macaron with Fondente filling.

Used Callebaut products