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Macarons meringue française.jpg


Meringue Ingredients:

  • 150 g caster sugar

  • 12 g of YUMGO White Powder

  • 102 g of water (to hydrate the powder)

Tant pour tant ingredients:

  • 150g ground almonds

  • 150g icing sugar

  • 15g of YUMGO fiber


  1. Preheat the oven to 140°C.

  2. Mix the tant pour tant ingredients and sieve and/or mix the mixture.

  3. Mix YUMGO White Powder and water to rehydrate it.

  4. Whip the meringue with the rehydrated YUMGO White Powder, incorporating the sugar little by little (for about 4 minutes), using the maximum force of the mixer.

  5. Incorporate the meringue into the tant pour tant with the horn, relaxing the dough well when adding the meringue for the first time, the marzipan will be more consistent than in a conventional recipe.

  6. Gently macaroon to obtain a homogeneous, smooth and shiny mixture.

  7. Pipe on a baking sheet with a baking sheet or silpat.

  8. Tap the plates to flatten the macaroons.

  9. Bake for 15 minutes at 140°C, key open.

  10. Once out of the oven, wait for complete cooling before removing the shells.


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