MACARONS
Ingredients:
Egg whites 100gr
Granulated Sugar 100gr
Icing Sugar 100gr
Almond Flour 126gr
Food Coloring
Edible Flower (optional)
Procedure:
1. Shift the Icing Sugar and the almond flour through a grinder (if you use coloring powder this is the right time to use, so you can achieve a uniform colour).
2. Shift th mixture at least two times.
3. Whip the egg whites and slowly add the icing sugar, mix until the merengue reaches the soft peak stage.
4. Add the dry ingredients to the meregngue in 3 parts, mixing slowly.
5. The paste should take on a little shine and lose a little bit of the air obtained by the merenge. (Just a little bit not too much).
6. Place the mixture into a pastry bag, fitted with a round tip (number 12) or the number of tip you choose. You can print a guide out and have it below the parchment paper to help you pipe uniform circles.
7. Let a slight peel or “crust” form on the surface (this will tell you that its the right time for the oven).
8. Bake at 140º for aproximately 12 – 13 minutes
RASPBERRY GANACHE
Ingredients:
Heavy Cream 160gr
White Chocolate 390gr
Glucose Syrup 20gr
Aromitalia Raspberry Paste 50gr
Butter 30gr
Procedure:
1. Boil the heavy cream and the glucose syrup.
2. Pour twice over the semi-melted white chocolate and mix.
3. Add the raspberry paste, mix a little, then mix the butter again.
4. Let it cold for at least 12 hours, with film.
COCONUT GANACHE
Ingredients:
Heavy Cream 80gr
White Chocolate 200gr
Glucose Syrup 10gr
Aromitalia Coconut Paste 30gr
Butter 15gr
Procedure:
1. Boil the heavy cream, the coconut paste and the glucose syrup.
2. Pour twice over the semi-melted white chocolate untill its perfectly mixed.
3. Add the butter and mix.
4. Let it cold for at least 12 hours, with film.
