facebook-tracking-pixelIRCA | Baci di Alassio

Ingredients

DELINOISETTE g 1.000
egg whites g 240-270
CACAO IN POLVERE g 100

Preparation

Mix all the ingredients in a planetary mixer equipped with a paddle, pipe the mixture out on parchment paper using a pastry bag with a curled tip and leave to rest for about 4 hours to allow a crust to form on the surface. Bake at 220-230°C for 5 minutes. When completely cooled off, stick together the two parts using PASTA BITTER, MARIXCREM or NOCCIOLATA.

Ingredients

NOCCIOLATA PREMIUM To Taste
PASTA BITTER To Taste