ホモテナシ

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• 75 gr almond flour
• 140 gr powdered sugar
• 4 gr salt
• 60 gr egg whites (room temperature)
• 40 gr granulated sugar

Blitz flour and sugar, then sieve. Beat egg whites until soft peaks, add sugar gradually to stiff peaks.

🎨 Now you have to colour, because afterwards you're in tricky macaronage stage.

Macaronage: Mix dry and wet ingredients and fold about 50 times (until you can draw a figure 8). Pipe out, then rest for 30'-60' at room temperature (depends on humidity). 16' at 150°C.

Fill with lemon curd, ganache or butter cream.

Butter cream