For Cookie: 150g almond flour 150g powdered sugar 105g egg whites 98g castor sugar Few drops of gel food color
For Filling Chocolate Ganache: 225g chopped Dark Chocolate 113g Fresh Cream
Method: • Sieve powdered sugar and almond flour to ensure there are no lumps • Beat egg whites and, once they start to froth, add in castor sugar until you get firm peaks • Mix the stiff egg white meringue and food colouring with powdered sugar and almond flour. Use a spatula to mix till batter resembles wet sand or ribbon like flowing consistency. • Pipe batter on a baking tray lined with parchment paper, in circles 1.5-inch wide, spaced 1-inch apart. Set tray aside for 30 minutes in warm & dry place. • Bake the shells in a preheated oven for 10–12 minutes at 165˚C. • Cool completely before removing from the baking sheet. • Place the chopped dark chocolate in a bowl. Heat the cream in the microwave for a minute. Pour hot cream onto chopped chocolate & leave for 5 minutes. Whisk it till everything is emulsified properly. Refrigerate ganache for 10-15 minutes. • Fill a piping bag with ganache. Pair similar-sized macaron shells together. • Pipe the ganache onto one shell from each pair. Do not over fill or else it will ooze out once sandwiched Gently press the shells together. Store in an airtight container.
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