IRCA | Soft Amaretti

Ingredients

PERSIGOLD g 1.000
caster sugar g 350
LEVOSUCROL g 50
egg whites g 200-230
VIGOR BAKING g 10
vanilla beans qb

Preparation

Mix all the ingredients in a planetary mixer equipped with  paddle for a few minutes,  pipe out the dough with a pastry bag onto parchment paper, creating the desired shapes, dust with powdered and let rest overnight. Bake at 210-220°C for about 10 minutes.