・650 g powdered sugar
・100 g Vergeoise sugar*
・450 g almond flour
・15 g TREHA®︎
・160 g egg whites
・160 g granulated sugar
・1000 g dry mixture (above)
・200 g egg whites
*Can be replaced with granulated sugar
1. Combine all Dry Mixture ingredients.
2. Whip A to make a meringue, add the food coloring, and mix well. Add to B
3. 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.
・Creates a light and crispy texture
・Bakes evenly and enables the correct texture for a macaron