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Ingredients
Dry Mixture
650 g powdered sugar
100 g Vergeoise sugar*
450 g almond flour
15 g TREHA®︎
Mixture A
160 g egg whites
160 g granulated sugar
Mixture B
1000 g dry mixture (above)
200 g egg whites
*Can be replaced with granulated sugar
Instructions
Combine all Dry Mixture ingredients.
Whip A to make a meringue, add the food coloring, and mix well. Add to B
Pipe out on baking sheets and bake at 160℃/320℉ to 180℃/356℉ for 12 to 13 minutes. When using a convection oven, bake at 140℃/284℉ for 12 to 13 minutes.
TREHA®︎ benefit
Creates a light and crispy texture
Bakes evenly and enables the correct texture for a macaron
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