What You Need to Know
The technique involves blending almond paste and egg whites to create a stable emulsion through the formation of a complex network of lipids and proteins.
This technique is unique to Italian cuisine, where it is used to create a variety of cookies and pastries.
Steps
- 1.
Amaretti di Saronno (Lombardy): Creates characteristic crisp shell with chewy interior
- 2.
Macarons (France): Forms the basis for the meringue-almond composite
- 3.
Tarta de Santiago (Spain): Provides structural integrity to the almond cake
The Science
Primary Reaction
emulsification