Macarons with Albumissimo

Method of Preparation

1. In a bowl, combine water #1 with PreGel Five Star Chef Albumissimo #1, and whisk well to combine.
2. Add the sifted powdered sugar, coloring, and almond flour to mix #1. Mix until a paste is formed.
3. In the bowl of an electric mixer, combine water #2 with sugar and whisk, by hand, until dissolved.
4. Add PreGel Five Star Chef Albumissimo #2 and whip the meringue with a whip attachment until stiff peaks are formed.
5. Gently add the almond mixture to the meringue in three stages, reserving the last third, mixing for no more than 15 seconds on medium high speed between each addition.
6. Mix the last third of the almond mixture into the meringue by hand until smooth and shiny. Avoid over mixing of the batter.
7. Pipe macarons on a sheet pan lined with a silpat.
8. Bake in a convection oven on the lowest fan speed at 150°C/300°F for about 12 minutes.
9. Once cooled, remove from the silpat, match two shells together, and fill with desired filling.
10. After filling the macaron, allow 24 hours in the refrigerator before serving to obtain the optimum texture.