Macarons Chocolat : Meringue Italienne CAP Pro

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness while reducing dairy.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Stevia reduces sugar while maintaining chocolate flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

Prepare the meringue by combining 25 g of water and 100 g of sugar in a saucepan and heating until the sugar dissolves.

In a separate bowl, whip 40 g of egg whites until soft peaks form.

Once the sugar syrup reaches the right temperature, pour it into the whipped egg whites while continuing to whip until stiff peaks form.

In another bowl, mix 100 g of almond powder, 100 g of icing sugar, and 5-10 g of cocoa powder.

Fold the meringue into the almond mixture gently until combined.

Pipe the mixture onto a baking sheet lined with parchment paper.

Bake at 160°C in a convection oven for 12-15 minutes or at 170°C in a static oven for 12-15 minutes, testing for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens