180 g water 25/30 g Vegan Base 200 g almond flour 60 g powdered sugar 360 g sucrose
Heat water, sucrose and Vegan base to 55/60° into the microwave; spill into the pasta maker and whip as a meringue. Sift the flour and the powdered sugar separately. Add to the mixture and amalgamate bottom -up. Create the macarons with the silpat and put them on a baking pan. Leave to stand for 10/15 minutes and cook at 135° for 12/15 minutes.
N.b: if you want to create colored macarons please add 2 g of food powdered colorants to the water. If you want to prepare chocolate macarons, quit 30 gr of almond flour and add 30 gr of cacao. .
Maccarons Filling Fabbri Jam (with ConfetTua) Chocolate Ganache water base