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A step by step guide to macarons using the Italian meringue method Recipe

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A step by step guide to macarons using the Italian meringue method
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Ingredients

  • Spatula
  • Medium bowl
  • Stand mixer or electric hand mixer and bowl
  • Piping bag with large round tip (#10 – #12) or plain coupler
  • 2 large baking sheets
  • Parchment paper or silicon mats
  • Piping templates (optional)
  • Small heavy-based saucepan
  • Candy / instant read thermometer
  • Ingredients
  • (original recipe in grams)
  • 140g / 4.9 oz ground almonds
  • 140g / 4.9 oz powdered (confectioner’s) sugar
  • 100g / 3.5 oz egg white (from approx. 3 eggs), room temperature, divided 50/50
  • 100g / 3.5 oz granulated (white) sugar
  • 40g / 1.4 oz (weight) water
  • Optional
  • Replace up to 20g / .7 oz of the powdered sugar with unsweetened cocoa powder or powdered freeze dried fruit
  • The seeds of 1 vanilla bean
  • A few drops of non-oil-based essence

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 50g
Calories 175  
Calories from Fat 9 5%
Total Fat 0.98g 1%
Saturated Fat 0.14g 1%
Trans Fat 0.0g  
Cholesterol 2mg 1%
Sodium 368mg 15%
Potassium 692mg 20%
Total Carbs 26.65g 7%
Dietary Fiber 0.9g 3%
Sugars 23.66g 16%
Protein 14.83g 24%
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