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Chocolate makaron recipe
- 150 g granulated sugar
- 5 egg whites
- 20 g of cocoa
- 150 g almond flour
- 280 g of powdered sugar
Materials for Inter:
- ½ cup nutella
- 1 cup almond powder
- Stir until the egg whites and sugar in a deep bowl lost sheep and fluidity.
- Powdered sugar, add cocoa and hazelnut flour mixture and stir.
- Fill the mixture to obtain a large clamping end of the bag.
- intermittent tighten the coin you lay on wax paper baking tray.
- After waiting for 1-2 hours to dry, bake in the oven preheated to 150 degrees.
- sleeves that are removed from the oven and cook until dry covered.
- Mix Nutella and almond powder.
- Tubes from your herd nutellal mixture after cooling and paste the two shrink tube.
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