For the macaroons:
g. 120 eggs white
g. 60 caster sugar
g. 450 icing sugar
g. 250 ground almond
g. 1 passion fruit extract
yellow food color
Method:
Whip the whites and caster sugar,mix the dry ingredients.
mix with a spatula, pour in a try with piping bag, leave to dry for 30 min.
Bake at 135°C for 15 min.
For the ganache:
g. 300 hot cream
g. 15 honey
g. 100 passion fruit puree
g. 200 cream
Method:
make a ganache with the first 3 ingredient, mix very well and add
the 200 g. cold cream.
leave overnight in fridge.
whip before use.
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