Recipe: Macaroons
Ingredients: -------------- Swiss Meringue 80g egg white (at room temperature) 60g caster sugar 80g ground almond (I put it in the grinder to grind further) 140g icing sugar 1/2tsp lemon juice orange yellow colouring powder Filling: ---------- Orange Liquer Ganache 150g dark chocolate 50g whipping cream 30g butter 2 tbsp orange liquer Method: -------- Swiss Meringue Macarons: Using a cooker cutter, outline some circles on the parchment paper with a pencil. Turn the paper over with the pencil marking side facing down. Sift icing sugar into a bowl. Grind the ground almond until very fine and mix it together with the icing sugar. Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water. Stir constantly until sugar has dissolved and the mixture is warm to the touch. Pour the egg white into the mixing bowl with the whisk attachment and beat on medium-high speed until soft peaks then add in the colouring. Continue to beat un...