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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

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
Final composition

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.

Fabio Birondi
Fabio Birondi

Chef Executive, Pastry Chef and Chocolatier

Recipe created for you by Fabio Birondi