Tiger nut macarons
With tiger nut flour instead of almond powder!
1 egg white
74g icing sugar
42g tiger nut flour
10g caster sugar
Start by mixing icing sugar with tiger nut flour in a blender. Pass through a sieve (the powder must be as fine as possible, remove the impurities).
Beat the egg white until stiff and add the 10 g of sugar little by little, mixing until the egg whites are set.
Add the icing sugar + powdered almonds to the snow white and mix gently with a spatula to "break" the whites a little.
Put the macaron dough in a pastry bag and make small heaps on a baking sheet covered with parchment paper then let the macarons stand for 15 min.
Preheat the oven to 140 ° C (thermostat 4-5) with a plate inside to heat it.
Put the plate of macaroons on the already hot plate for 10 min of heat cooking
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