— Italian Meringue
Smooth, shiny shells with a clean foot. Italian meringue is the most stable technique to get there.
Dry the almond flour
Spread the almond flour in an oven-safe dish. Dry for 25 minutes at 70°C, oven door cracked open, stirring every 5 minutes. Then let it cool before moving on.
Sift the almond flour
Sift the almond flour through a fine sieve. Weigh after sifting and take exactly 150g.
Sift the powdered sugar
Sift the powdered sugar through a fine sieve. Weigh after sifting and take exactly 150g.
Mix the tant-pour-tant (TPT)
Combine the almond flour and powdered sugar in a mixing bowl. Whisk until the texture looks like uniform flour.
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