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Mix almond powder together with icing sugar and pass through sieve.
Whip egg whites, once consistency is smooth, slowly add caster sugar and whip for a few seconds after all sugar added.
Fold slowly step 1 through egg white with a spatula and keep mixing/folding through until mixture is smooth and shinny.
Pour mixture into a piping bag and deposit on a tray approximately 45mm diameter.
Pre-heat oven to 150 degrees, place macarons in oven for 10 minutes and then reduce oven temperature to 140 degrees and further cook for 12-14 minutes with your oven door a fraction opened (place a spoon in the door) to allow any humidity to escape.
The recipe makes 100 macarons.
Black truffle ganache:
Mix together cream, black truffle, salt and black truffle oil. Bring Mixture to the boil. Pour mixture onto single origin chocolate and mix through until chocolate has completely melted and mixture is smooth.
Refrigerate mixture for 12 hours.
Whip cream mixture until creamy and smooth texture.
Once whipped you ganache is ready to fill between the macaron biscuits.
Recipe courtesy of Melbourne Macaron.
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