Milk chocolate and blackcurrants macaroons.

 

For the macaroons:
g. 120 egg white
g. 60 caster sugar
g. 450 icing sugar
g. 400 ground almond
red food color


Method:
whip the egg white with sugar
add almond and icing sugar
put on a tray
wait 20 min. before to bake.
cook 135 C° for 15 min.

For the blackcurrant compote:
g. 250 blackcurrant
g. 120 caster sugar
g. 25 lemon juice
g. 40 trimoline

Method:
put everything together
and cook until bring to boil.


For the milk chocolate ganache:
g. 260 milk chocolate
g. 120 wipping cream
g. 50 butter
g. 50 glucose

Method:
proceed as a normal ganache.
store in refrigerator.
whip before fill the macaroon.