SOFT AMARETTI WITH MOGADOR PREMIUM-AMANDA-AVOLETTA-MANDEL ROYAL
DIFFERENT BASIC RECIPES TO MAKE THESE ITALIAN TYPICAL SWEETS MARKED BY BITTER ALMOND FLAVOUR
Difficulty level
DIFFERENT BASIC RECIPES TO MAKE THESE ITALIAN TYPICAL SWEETS MARKED BY BITTER ALMOND FLAVOUR
Ingredients
| MANDEL ROYAL | g 1.000 |
| confectioner's sugar | g 100 |
| egg whites | g 25-50 |
| VIGOR BAKING | g 5 |
| bitter almond flavouring | To Taste |
Ingredients
| AMANDA | g 1.000 |
| confectioner's sugar | g 100 |
| egg whites | g 25-30 |
| VIGOR BAKING | g 5 |
| bitter almond flavouring | To Taste |
Ingredients
| MOGADOR PREMIUM | g 1.000 |
| confectioner's sugar | g 200 |
| egg whites | g 200 |
| VIGOR BAKING | g 5 |
| bitter almond flavouring | To Taste |
Ingredients
| VIENNESE | g 1000 |
| confectioner's sugar | g 200 |
| egg whites | g 200 |
| VIGOR BAKING | g 5 |
| bitter almond flavouring | To Taste |
Ingredients
| MANTECA | g 100 |
| confectioner's sugar | g 200 |
| egg whites | g 200 |
| VIGOR BAKING | g 5 |
| bitter almond flavouring | To Taste |
Ingredients
| AVOLETTA | g 1000 |
| confectioner's sugar | g 100 |
| egg whites | g 250 |
| VIGOR BAKING | g 5 |
| bitter almond flavouring | To Taste |
Mix all the ingredients in a planetary mixer with a paddle attachment, until the batter is well combined.
Trasfer into a pastry a bag fitted with a round plain tip and pipe small dots onto parchment paper sheets.
Sprinkle with sugar and let them dry in a dry place for one hour.
Bake at 200-210°C for 10-12 minutes.
Chef Executive, Pastry Chef and Chocolatier
