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Recipe B macarons au sucre cuit; (Italian meringue)
Ingredients
- It isn't necessary to age the eggs (though probably doesn't hurt).
- Formula and method
- When you're ready to start cooking, weigh the egg whites and then scale the recipe appropriately. The formula is below.
- 'eggwhite' refers to the weight of the egg whites in grams. The righthand column provides an example calculation.
- Ingredient Amount Example (with eggwhite=50 gm)
- Almond meal 1.35 x eggwhite 1.35 x 50 = 67 gm
- Icing sugar 1.35 x eggwhite 1.35 x 50 = 67 gm
- Sugar 1.35 x eggwhite 1.35 x 50 = 67 gm
- Water 0.33 x eggwhite 0.33 x 50 = 16 gm
- Egg white 50 gm
- A batter with 50 gm egg white should yield one baking tray 30 cm x 40 cm or approximately 25 shells.
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