Smooth shells, perfect feet, silky ganache.
Prep time
45 min
Cook time
14 min
Calories
95 kcal
Blend almonds+sugar, sift. Add half raw whites.
Cook sugar+water to 118°C. Stream onto whipped whites to 50°C.
Fold meringue. Ribbon that flattens in 10s.
Pipe 3cm, rest 30 min, bake 150°C 13-14 min. Fill ganache.
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