Macaron recipe:
130g Powdered sugar
170g Almond flour
55g Egg whites
Food coloring
55g Egg whites
35g Water
150g Sugar
Sift almond flour and powdered sugar into a deep bowl, mix well with a whisk, add 55g of egg whites and food coloring, mix everything. Put 55g of egg whites in the mixer bowl. Place sugar and water in a saucepan, turn on medium heat. Heat the syrup to 245F, remove from the stove and pour a thin stream along the wall of the mixer bowl.
Beat whites with syrup for about 5-7 minutes. Your meringue should be shiny, smooth and dense in consistency.
Add 1/3 of the meringue to the paste and mix well with spatula, then add another 1/3 of the meringue, mix, add the remaining meringue and mix gently until smooth.
Place the dough into a pastry bag with a round tip.
Put the dough on the mat, leave for 15-20 minutes.
Bake at a temperature of 190°F 15-20 minutes. Turn on the oven as soon as you start cooking macaroons so that it warms up well.
After the oven, leave the macarons mat on a baking sheet until it cools completely, then remove it from the mat. Done!
White chocolate ganache frosting recipe:
100g white chocolate
200g heavy whipping cream
In a saucepan, heat the cream to 176°F. Place the chocolate in a cup, pour the hot cream over it, and let it sit for 1 minute, then blend with an immersion blender.
Pour the ganache into a wide container and cover it with plastic wrap so that the wrap touches the surface of the ganache. Refrigerate for at least 5 hours.
Whip the chilled ganache with a hand mixer. As soon as the ganache starts to thicken and whisk marks appear, stop the mixer. The whipped ganache should have a very delicate texture but still hold its shape.
Place the ganache in a piping bag with a round nozzle and pipe it onto the lids.
The recipe of Mango Purée Filling is here [ Ссылка ]
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