Rose and Raspberry Macarons
(14 Jun 2018)

Rose and Raspberry Macarons

Rose and Raspberry Macarons
 
Recipe by Lameez Abrahams
 
Ingredients:
100 grams of egg whites
100 grams of castor sugar
120 grams of ground almonds
120 grams of icing sugar
 
1 punnet of raspberries
1 slab of white lindt chocolate
1 tub of fresh cream
Red rose petals
Rose water
A half a teaspoon of red food powder
 
Beat the egg whites while gradually adding the castor sugar for 3 mins till soft peaks form.
Add the food colouring.
Sift the ground almonds and icing sugar together in a bowl.
Add half of the sifted almond and icing sugar to the egg whites.
Fold, once incorporated add the other half.
Fold till the mixture forms a v when lifting the spatula.
 
Place mixture in a piping bag using a ateco 804 nozzle to pipe
Bake at 130 degrees Celsius for aprrox 8-10 minutes.
To make ganache, melt the and add cream 1 tablespoon at a time until thick and glossy.
Pipe in the centre if the macaron then add the raspberries and place another macaron shell on top.

 

 

 

 

 

 

 

 

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