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.
Add food colouring to the mixture.
Get a piping bag with a plain nozzle 8mm diameter, and pipe little ball on silicone paper.leave it to dry 15 min, before to bake at 160c for 10 min in conventional oven.
Once cool turn the macaron and fill them in the middle with your ganache.
Boil the puree, with the vanilla, and the sugar, pour over the white chocolate and mix.
Keep refrigerated for 24 hours before use.
Recipe courtesy of Melbourne Macaron.
» Metric Converter
ARE YOU AN INDIVIDUAL BUSINESSMAN OR A BUSINESS ORGANISATION THAT WISHES TO EXPAND IN BUSINESS, WHY NOT SOURCE FOR BG/SBLC? WE HAVE BG/SBLC SPECIFICALLY FOR LEASE AT A LEASING PRICE OF 5+2 OF FACE VALUE ISSUANCE BY HSBC LONDON/HONGKONG OR ANY 25 TOP AA RATED BANK IN EUROPE, MIDDLE EAST OR USA. WE ALSO SECURE FUNDING PROJECT LOANS FOR 3% APR Finally I will assure you of our total commitment to achieving this transaction as I always look forward to doing more business with you in future All relevant business information will be provided upon request. If Interested kindly contact me via Email:~ Mr. Bernard butty Email: firstname.lastname@example.org skype: butty.bernard
» 10h ago