Plant-based french meringue macaron shell
By LOUIS FRANÇOIS September 25, 2024
Step 1
The ingredients
| 130g | (26%) | Sugar |
| 10g | (2%) | OvoFree Macaron ( ) |
| 90g | (18%) | Water |
| 131,25g | (26,25%) | Almond powder |
| 131,25g | (26,25%) | Powdered sugar |
| 7,5g | (1,5%) | French macaroon shell () |
| 500g | (100%) | TOTAL |
Process
- Preheat oven to 140°C.
- Combine almond powder, powdered sugar and citrus fiber. Sift to make the tant pour tant.
- Mix the OvoFree Macaron with the water and sugar and whip up a meringue.
- Incorporate the tant pour tant into the meringue and pipe. Poach with a 12 mm nozzle. Tap plate against marble.
- Bake for 16 minutes at 140°C, key open.
Once out of the oven, leave the macaroons to finish baking on the baking sheet for 10 minutes and allow to cool.
Products used in this recipe
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