French Macaron Recipe Almond Powder: 250 grams powdered sugar 250 grams almonds Macaron: 150 grams

almond powder 75 grams egg whites 125 grams food color Method: 1. Preheat the oven to 325F 2. Grease with shortening and line with parchment paper 2 cookie sheets. Set aside. 3. Put almond flakes and confectioners sugar in the bowl of the food processor. Pulse a few times until fine. Sift together then get 150 grams from this mixture. Set aside. 4. In the bowl of stand mixer fitter with the whisk attachment, beat the egg whites, sugar and food coloring (if using) on high speed until stiff peaks 5. Using a silicone or rubber spatula, fold the almond mixture into the egg whites until well combined. 6. Attach tube 8 on a piping bag. Fill the piping bags two-thirds full with the macaron mixture. Pipe on lined cookie sheets, holding the bag 90 degrees and piping until the batter runs out to 3 inches. Allow 2 inches of space between each macaron. Lift the tray and bang it once on top of the table to allow the mixture to settle. 7. Place rack of the oven in the middle. 8. Bake cookies for 12-15 minutes or until the macarons are no longer tacky when light touched. Remove the cookies from the oven and allow to coll on the cookie sheets. Gently peel each macaron from the parchment paper. Store in an airtight container. 9. Meanwhile, make the desired filling. 10. Put the filling into a piping tube fitter with tube 5. Take a macaron in your fingers and pipe a small dot of the filling onto the bottom and then sandwich with another, bottom to bottom. Continue until all the macarons have been sandwich in pairs. Allow to set in the refrigerator for at least 1 day. Chocolate Macaron use 142.5 grams of almond mixture and 7 grams of unsweetened cocoa powder. A drop of red food coloring may be added to deepen the brown color or use brown food coloring to the whipped egg whites. Fill with ganache filling. Italian Buttercream Ingredients: 110 grams (1/2 cup) sugar 45 ml (3tbsp) water 110 grams (4 pieces) egg whites 225 grams (1 cup) Magnolia Gold butter, softened 120 grams (3/4 cups) shortening 1-teaspoon salt Method: 1. Boil together sugar and water until thread like stage (220F). Meanwhile beat egg whites on high speed. When the syrup reaches 240F, pour the hot syrup in a stream into the beaten egg whites. Beat until cool to the touch,

2. Add the softened butter and shortening. Mix until creamy and smooth. Add flavoring if using. Ganache Filling Ingredients 100 grams 200 grams

heavy cream finely chopped semi-sweet chocolate

Method: 1. Place the cream into a saucepan and gently bring to a boil. Remove from the heat then add the chocolate. 2. Stir with a wooden spoon until the chocolate has melted. Transfer in a bowl. Cool over a bowl of ice until thick enough to pipe or to spread.