Rose and Raspberry Macarons
(14 Jun 2018)

Rose and Raspberry Macarons

Rose and Raspberry Macarons
Recipe by Lameez Abrahams
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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