Open lid of canned corn and drain out the water
Place corn into dehydrator and dry for overnight
Remove and place in dry container
Mix powders with hotmix or robocup. Don’t mix for too long in order to avoid the almond powder from releasing fat.
Sieve mixed powders through tamiz, and mix with egg white.
Make simple syrup by mixing sugar and water. Cook until 121°C.
Once it arrives to 118°C, start whipping egg whites.
By the time the syrup is 121°C, the egg whites should be close to being whipped.
Add the syrup in a thin string, avoiding contact with the whisk and the bowl.
Mix two mixtures by gradually adding the “base” to the meringue.
Once it is all integrated, mix until shinny.
Put stencil under silpat and pipe mix.
Let dry at room temperature for 10 to 15 minutes, until thin skin created. Dust corn powder all over through chinoise.
Cook at 145°C for 8 minutes, or until the legs have come out, on a double tray in pastry oven with dump open.
Remove double tray, turn the tray, and cook 6 to 8 minutes more.
Pipe puree over macaroon, (previously kept in lemon or lime juice and dried with absorbent paper), cover
humidity play a key role
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (14g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.5mg||0 %|
|Potassium 6.6mg||0 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 10.2g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 40
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