Lórange Sea salt macaron



Group 1

Extra fine ground almond 120g
Icing sugar 220g
*sieve 2x

Group 2

Egg whites (room temp)
Castor sugar

Group 3
Food coloring

Directions
Sieve group 1 - 2times till fine and no particles
Place egg white into mixer and whisk on medium speed 2 until foamy - semi peak
Gradually add sugar in 4 parts once every 20sec and whisk until medium peak
Fold in coloring until well distributed
**Imp - Add in 2/3 of group 1 and mix/fold in any direction
**Imp - Balance 1/3 fold in by scrapping the bottom part * do not overfold
**Prepare piping bag and round tip and scrap/take from the side slowly and put in to the piping bag
**Prepare tray with baking paper and round drop shape
**Trap tray lightly to removes bubble and allow macaron to dry for at least 3hours **dried macarons
**After drying bake at 150C for 20-30mins

Sea Salt Citrus Ganache

Dark choc 60%  -150g
Cream 35% -150g
Butter 10g
Orange zest - 5g
Sea salt - 2g

Direction

Place dark chocolate,butter and sea salt into a bowl


Heat cream and orange zest to a gentle boil *double boil method *temp of heat not more than 50deg C - cream will curdle if over 70C

Pour the hot cream into the bowl of chocolate and still until melted

Set aside to cool in the fridge *pour into piping bag first 

https://recipelogy.com/macarons-recipe-guide-to-french-macarons/

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