Description:
48 ready-baked macaron shells for 24 macarons to fill yourself.
Use:
Baked with fresh almond flour and egg white. The taste of the pastry is restrained with a light cocoa-almond aroma. Only with an individual filling does a macaron become a real treat. You can find a recipe for the filling under "Recipe" and enjoy this French speciality.
Unit:
48 pieces per layer welded in foil. Dimensions per piece approx.: ∅ 35 mm, 12 mm height. Due to the manual production, slight deviations are possible.
Storage: Store in a dark, dry place away from odors.
Chocolate ganache filling:
110 grams of milk 25 grams of glucose
10 grams of cocoa powder 200 g couverture
70 grams of butter
Boil the milk, glucose and cocoa powder and mix with the liquid couverture-chocolate, mix in the soft butter.