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  • 250g blanched almond meal

  • 450g icing sugar

  • 240g egg whites

  • 120g sugar

  • 2 lemons

  • Milk chocolate ganache

  • 230g cream

  • 40g invert sugar

  • 320g milk chocolate

  • 70g butter


  • 1.

    Sift Almond meal and icing sugar.

  • 2.

    Beat up the eggwhite and sugar until hard peak.

  • 3.

    Add the lemon zest and “macaronner “ to the mix.

  • 4.

    Pipe the mix on silpat and leave the tray outside for 20 minutes, until there is a crust on the macaron.

  • 5.

    Cook the macaron for 12 min in an oven at 190 degrees.

  • 6.

    For the ganache boil the cream, pour it on the milk chocolate and invert sugar.

  • 7.

    Blitz it, when it’s around 40 degrees add the butter and blitz it again.

  • 8.

    Let it cool down and fill the macaron with the ganache .


Recipe courtesy of Melbourne Macaron.

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