- Mix the ground almonds with the icing sugar and sieve into a large bowl. Before sieving, add the fat-soluble red colouring.
- Make a syrup with the water and the sugar. Boil to 110 °C.
- Beat the fresh egg whites to firm peaks.
- Pour the syrup on the egg whites and beat for 5 minutes at full speed. After this time, the mass has a temperature of approximately 45 °C.
- Add the 2nd part of the egg whites and mix to a homogenous mass.
- Remove from the machine and mix 4/5 of the meringue with the almond mass. Mix well until obtaining a shiny mass.
- Finally add the remaining part of the meringue and mix to obtain a thick liquid shiny mass.
- Pipe dots of the same size over the baking sheet.
- Bake for 15 minutes at 145 °C, change the baking position and bake for 3 more minutes. Use maximum 2 baking sheets per oven.
Guaranteed success for the chef
