Çilekli Makaron


for 100 pieces  
540 g. Almond Powder
360 g. Icing Sugar
170 g. Egg Whites
170 g. Egg Whites
140 g. Sugar
150 ml. Water
400 g. Sugar
1 g. Essence
Little a bit color
1. Sift icing and sugar, then sift again with the hazelnut powder, set aside. 
2. Make Italian MERINGUE with 170 g. of egg whites then combined with another egg whites. Add the chosen flavoring, then increase the speed to high and beat for 1 minute, until very firm.
3. Sprinkle the Almond powder mixture over the egg whites and fold in gently with the spatula. Mix together until smooth.
4. Pipe out the mixture into small, even rounds, about 2 cm in diameter into a baking sheet lined with greaseproof paper.
5. Preheat the oven 170° C cook for 2 minutes then cook at 160° C for 8 to 10 minutes.