GINGER WHITE MACARONS

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Sift together the almonds and powdered sugar.

Step 2

Cook the ⅔ cup of sugar and the water at a temperature of 230°F (110°C), then add to the whisked egg whites. Continue to whisk until the mixture is lukewarm.

Step 3

Add the remaining 2 egg whites (unwhipped) and the food coloring, to desired color.

Step 4

Add the mixture to the sifted powdered sugar and almonds.

Step 5

Pipe a series of heart-shaped macaroons onto baking paper or a silicone sheet. Cook in the oven at 300°F (149°C) for approximately 12 minutes, depending on the size of your macaroons.

Step 6

Heat 2 ounces of heavy cream. Slowly pour over the WHITE BAKING CHOCOLATE IVOIRE 35% to make a ganache.

Step 7

Add the remaining cold cream to the ganache and mix until it is completely emulsified and smooth.

Step 8

Put the ganache in the refrigerator and leave to set for at least 3 hours, then whisk to obtain a melting texture before adding the chopped ginger.

Step 9

Sandwich the macarons together with the ganache.

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