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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 to bake at 160c for 10 min in conventional oven.
Once cool turn the macaron and fill them in the middle with your ganache.
This makes 100 macaron shells.
Mango Ganache (to make the day before):
Boil the puree, add your soaked gelatine inside,and pour slowly the hot puree over the white chocolate. Stir well,cover the top with a glad wrap and refrigerate.
Recipe courtesy of Melbourne Macaron.
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