IRCA

Ingredients

DOLCE FORNO g 6.500
water g 3.300
unsalted butter 82% fat g 1.000
caster sugar g 200
fresh yeast g 100

Preparation

Mix and sift AVOLETTA with 55 g of icing sugar, 20 g of starch and COCOA 22-24. Beat egg-whites with whisk for 2 minutes, add caster sugar and beat for 2 minutes, add the remaining icing sugar and the 10 g of starch then beat for other 2 minutes so as to set the right consistency. Add the mixture you previously prepared by stirring it gently until you obtain a homogeneous consistency. Pipe it by using a sac-a-poche with a flat tube on an oven paper or a silicon mat. Slightly hit the bottom of the baking tin to adjust the surface of the macaroons. Let rest for 30 minutes.Baking in ventilated oven: let rest for 5 minutes at room temperature and bake at 140°C for 10-12 minutes with open valve.Baking in traditional oven: let rest for about 30 minutes at room temperature and bake at 150°C for 10-12 minutes with open valve. Let cool completely before filling the macaroons.

Ingredients

DOLCE FORNO g 4500
unsalted butter 82% fat g 2000
egg yolk g 2500
caster sugar g 800
salt g 90
raisins g 4000
fine cinnamon powder g 100-150

Ingredients

BRIOBIG g 1000
egg whites g 600-650

Ingredients

almonds qb
pearl sugar qb
confectioner's sugar qb
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You can replace BRIO BIG with MANDORGLASS QUICK and follow the same recipe.

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