Macaron Shell
- 120g Icing Sugar
- 112g Almond Powder
- 8g Cocoa Powder
- 44g Egg White 1
- 30g Water
- 100g WaterCaster Sugar 1
- 44g Egg White 2
- 20g Caster Sugar 2
- Sift Icing sugar， almond powder and cocoa powder for 3 times. Add Egg White 1 to sifted ingredient, mix well. Cook sugar and water to 117c. Whip egg white 2 to soft peak. Pour syrup into whipped egg white, whip in high speed to form a meringue. Fold meringue into almond mix . Pipe macaron mix onto silpat. Bake at 175c for 12minutes.
Yuzu Inspiration Ganache
- 75g Milk
- 7g Honey
- 252g YUZU INSPIRATION
- Melt Yuzu Inspiration . Heat milk and honey. Pour hot mixture over the melted Yuzu Inspiration. Mix with electric mixer to make a perfect emulsion. Let set in fridge.