Powder preparation, with natural extraction dyes, without hydrogenated fats and without palm oil. Just add just water to make tasty almond macaroons. One package is enough to make 35 macarons paired with ø 3.5 cm. Whip with an electric whisk 250 g of powdered preparation with 50/60 g of water for about 7-10 minutes at medium speed until a smooth and homogeneous mixture is obtained. Transfer the mixture to the sac à poche using a smooth croissant and form small uniform circles. Use the silicone mat for macarons that will help you get perfect macarons. Allow the mixture to rest for about 120 minutes to form a light crust. Bake at 135 ° c (convection oven), at 150 ° c (static oven) for about 15 minutes.
Powder preparation, with natural extraction dyes, without hydrogenated fats and without palm oil.
