Recipe progression
1 A few days before, I separated my egg whites, in one bowl (3.2 oz (90g)) and in a second (3.5 oz (100g)), covered and refrigerated.
2 To make my shells I took out the egg whites yesterday evening at room temperature.
3 I blended 10.5 oz (300g) of almond powder then added it to 10.5 oz (300g) of caster sugar and sifted the whole mixture and weighed it again because you lose some powder, be careful about that
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4 Then in my powders I added my 3.2 oz (90g) of raw egg whites and mixed to obtain a kind of paste, 5) I added a pinch of food coloring here a pale violet.
5 Now let's move on to the meringue, this time I made an Italian meringue, that is, with a water-sugar syrup in the whites.
6 For this, I put 8.5 oz (240g) of sugar and 2.1 oz (60g) of water in a saucepan and heated it to 118° with a cooking thermometer. At 115°, I start beating my other bowl of egg whites (3.5 oz (100g)) with a mixer and when they start to rise, I add in a thin stream and very slowly my water-sugar syrup that has reached 118° and I let it whip until my mixture cools down, that is, when touching the mixer bowl, it should be roughly at hand temperature.
7 For the macaronnage, I take some meringue and mix it into the paste, making sure to take from the middle, to lift the mass well so as not to break the whites too much and bring it to the edges. I add more whites, I do the same thing and finish with the rest of the whites. I do this 3 times. In the end, my paste should be shiny and fall in ribbons.
8 Now I put it in a piping bag, then I make my shells then I tap under the tray to level them and I put them for 30 minutes in a dry place to let them crust
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