1. 600g icing sugar
600g almond flour
200g of protein
2 60g of sugar
220g of protein
3 600g sugar
200g of water

Number 1 – Mix thoroughly until sugar is dissolved and protein must have room temperature. They explained to me that almond flour should be tasted under the influence of proteins. Of course, you whip and add this almond flour.
You will be pounding “number2” (here normally with the robot) – sugar with proteins as in the normal meringue.
From “No. 3” – dissolve the sugar in water to 118-120 ° C.
And now you go back to the first but first you do Italian Meringues – that is, you add to what came out in two and then gently mix everything with “number 1” (how to do it (?) – gently spoon or rod). The meaning here is that the one at this time swells so before the sugar is up to 120’C and you whey protein (in number 2) – you will have one ready.
Everything to the confectionery sleeve and the silicone. Depending on what size you want but I did the size of “two pounds coin” size
And now you do: You do not put in the oven right now, you just dry them 25-30 minutes and as soon as the shell starts to do you attack the oven for 8-12 minutes at 130-140’C – with windmill at 1/3 of power.
The colors and tastes are already pouring in your favor and idea

Rafał Bujnicki

Ralph Bujnicki is a professional chef with years of experience in Poland and abroad. He began his culinary journey as a chef in Opole’s gastronomic market. After many years of hard work in Poland, he decided to further develop his skills abroad.

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