Macarons using Italian Meringue

{780 g} 40 - 60

shells

Process until very fine with food processor then sift

200 g

ground almonds

200 g

icing sugar

Prepare italian meringue by heating syrup intil 240F/115C, then adding to beaten egg whites while mixer is running.

75 ml {75 g}

water

200 g

sugar

80 g

egg whites

While meringue is cooling, mix with almonds until it forms a paste

80 g

egg whites

1 tsp {4.3 g}

vanilla

drops yellow americolor

When meringue is cool, gently fold into almond paste until it becomes the consistency of lava and can still hold its shape.

Pipe into 1 1/4 inch rounds on parchment and let sit for at least 30 minutes until skin forms.

Bake at 300F/148C for 14 min.

Note	2017-09-26 Fold in meringue very gently as it can be overmixed very easily. Use shiny (not dark) pans as it prevents cracking, even if you reduce cooking time with the dark pan.