1.0Dirafrosthttps://www.dirafrost.com/nl/Dirafrosthttps://www.dirafrost.com/nl/author/dirafrost/rich600338<blockquote class="wp-embedded-content" data-secret="yMPCv1Z6h1"><a href="https://www.dirafrost.com/nl/recept/apricot-macarons/">Apricot macarons</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.dirafrost.com/nl/recept/apricot-macarons/embed/#?secret=yMPCv1Z6h1" width="600" height="338" title="“Apricot macarons” — Dirafrost" data-secret="yMPCv1Z6h1" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://www.dirafrost.com/wp/wp-includes/js/wp-embed.min.js /* ]]> */ </script> Macaron Mass Ingredients Ingredient Amount Icing sugar 246g Almond flour 246g Vegan egg whites, warm processing 90g Vegan egg whites, warm processing 90g Sugar 246g Water 62g Preparation Whip 90g vegan egg whites. Boil sugar and water to 118 ℃ and add the syrup to the already whipped egg whites. Continue to whisk (until about