Bakels
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ALMOND MACAROON BISCUITS

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Desserts and Patisserie - Meringue and Marshmallow
Recipe No:  R400l
USING ACTIWHITE
Group  Ingredient KG
  ACTIWHITE 0.050
  Water 0.350
  Sugar 1.000
  Ground Almonds 0.120

  Total Weight 1.520
Method:  1. Soak ACTIWHITE in cold water for 10-12 minutes.
2. Add remaining ingredients and whisk to full volume.
3. Pipe out as desired.
4. Dry at 120C (250F) for at least 2 1/2 hours or switch oven off and leave overnight.
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
Yield:  Pipe out as desired.