Watansi Cookie

Amaretti cookies

  • Marzipan - 500 g
  • Sugar - 450 g
  • Egg whites - 120 g
Mix the marzipan and the sugar at medium speed using the paddle attachment until smooth. Add the egg whites in 3 stages, scraping the bowl down between each stage.
Mix for 2 minutes until fully homogenised.
Pipe on silpat in desired shape and size.
Bake at 180 °C in a convection oven for approximately 13 minutes.

Watermelon - Kalamansi pâte de fruit

Bring the puree to the boil.
Add the sugar and pectin mixture, whisking constantly. Return to the boil.
Add the second amount of sugar and the glucose.
Cook to 107 °C.
Remove from the heat, whisk in the tartaric acid solution. Pour into desired moulds


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