IRCA

Ingredients

DELINOISETTE g 175
confectioner's sugar g 175
fleur de sel g 2
egg whites g 35

Preparation

Beat all the ingredients together in a mixer at medium speed for 10-12 minutes, spread the mixture evenly onto ovenproof paper to a thickness of half a centimetre, then bake for a brief time at 200-220°C with the valve closed. After baking, leave to cool for several minutes, then cover with plastic sheets to avoid drying out, and refrigerate until it is to be used.

Ingredients

DELINOISETTE g 170
confectioner's sugar g 170
fleur de sel g 2
CACAO IN POLVERE g 15
egg whites g 40-45

Preparation

Beat all the ingredients together in a mixer at medium speed for 10-12 minutes, spread the mixture evenly onto ovenproof paper to a thickness of half a centimetre, then bake for a brief time at 200-220°C with the valve closed. After baking, leave to cool for several minutes, then cover with plastic sheets to avoid drying out, and refrigerate until it is to be used.

Ingredients

AVOLETTA g 175
confectioner's sugar g 170
fleur de sel g 2
egg whites g 20

Preparation

Beat all the ingredients together in a mixer at medium speed for 10-12 minutes, spread the mixture evenly onto ovenproof paper to a thickness of half a centimetre, then bake for a brief time at 200-220°C with the valve closed. After baking, leave to cool for several minutes, then cover with plastic sheets to avoid drying out, and refrigerate until it is to be used.

Ingredients

NOBEL LATTE qb
BIANCANEVE PLUS qb
NOBEL BITTER qb
HAPPYCAO qb
NOBEL BIANCO qb
fine cinnamon powder qb