Gold and Champagne Macarons

Method

1. In a bowl, whisk the eggwhite with the sugar, salt and lemon juice and preferred food colouring until hard peak.
2. Sift icing sugar and almond meal together and pour on the eggwhite” like if it is snowing”
3. Fold with a spatula until the mix is combined.
4. With a plastic scraper or spatula work the mix very gently to get it smooth and shiny. Don t mix too much otherwise when you pipe the Macarons they will spread too much and won t be any good.
5. Pour some mix in a piping bag that has a round nozzle. On baking paper or silicon mat, pipe in a downward motion forming 3cm/4cm balls for petits-four sizes or 7cm for bigger ones. Tap the tray gently on your bench, not too much (or will spread). Leave tray on the side at room temperature for half an hour.
6. Cook them at 150 degrees Celsius for 12 min for the small and 20 to 22 min for the big.

For the filling:

1. For the filling, you will need 25CL of Good Champagne, 500g of quality white chocolate and 100g of Light cream.
2. Bring the Champagne with the cream to the boil, then melt the chocolate separately
3. And finally whisk all ingredients together until you get a jam like consistency.
4. Let it cool down and pipe the filling onto the bottom shell of your macaron, then place your top shell on top of the filling.
5. Using a brush apply some gold dust on the top and the bottom shell of your macaron.