Sift Almond meal and icing sugar.
Beat up the eggwhite and sugar until hard peak.
Add the lemon zest and “macaronner “ to the mix.
Pipe the mix on silpat and leave the tray outside for 20 minutes, until there is a crust on the macaron.
Cook the macaron for 12 min in an oven at 190 degrees.
For the ganache boil the cream, pour it on the milk chocolate and invert sugar.
Blitz it, when it’s around 40 degrees add the butter and blitz it again.
Let it cool down and fill the macaron with the ganache .
Recipe courtesy of Melbourne Macaron.
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