The macaroons are some sweets from Piedmont and present no particular difficulty of implementation. As well as tasty snacks are also a valuable ingredient in other preparations. They are also a delicious way to not use any whites left over from other preparations.
Ingredients 300g caster sugar
50g raw almonds
50g sweet almonds
1 pinch of ammonia for cakes (ammonium bicarbonate)
Vanilla extract to taste
2 egg whites
Icing sugar for dusting
In a mixer gather almonds (both types), half the sugar, egg white and vanilla extract, mix. Mix the egg whites and sugar together with the remaining ammonium carbonate and mix.
Pour the mixture into a pastry bag with a plain nozzle 13 mm in diameter and shape the macaroons on a baking sheet lined with parchment paper. You will need to keep the nozzle in a perpendicular position, forming the macaroons about space 2.5 cm and keep them well spaced apart.
Smooth out the macaroons with a moistened index finger, sprinkle with sugar and bake in a preheated oven at 170 degrees for about 15-18 minutes. Remove from the oven and let cool completely.