In a bowl, cook the sugar and water at 118c,whip the 190 gr egg whites to soft peak consistency, when the sugar is ready pour over the meringue slowly and mix slowly till the temperature is reach 40c, add the color into the meringue and in different bowl sift the icing sugar and the almond meal, then pour the 190 gr egg whites into the icing sugar and the almond meal, make a paste and once the meringue is ready fold gently the meringue into the paste, mix till is get shiny and little bit loose texture.
Get a piping bag with a plain nozzle 8mm diameter, and pipe little ball on silicone paper.leave it to dry 15 min, before baking at 130c for approximately 12 minutes to maintain a nice white colored shell.
Ganache (prepare the day before):
Melt the white chocolate over low heat and add the soaked gelatine. Stir well,cover the top with a glad wrap and refrigerate.
Recipe courtesy of Melbourne Macaron.
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