- Sift ground almond and icing sugar into a large bowl.
- Add 55 g of egg whites to the ground almond and icing sugar mixture. Stir into a thick paste.
- Put the other 55 g of egg whites into a clean, grease-free bowl. Whisk the egg whites for a while and add in the 25 g of sugar. Continue to whisk until egg white is foamy.
- Mix 125g of sugar and water together in a small saucepan. Bring the sugar syrup to a boil, then reduce heat to medium and continue cooking sugar syrup reaches 120°C.
- Remove sugar syrup from heat and while the mixer is running at the highest speed, slowly pour the syrup into the bowl and continue whisking. Add a drop of pink colouring and whisk well to combine.
- Fold the meringue into the almond mixture in 3 additions (stir gently at the last addition).
Continue folding until the mixture falls off the spatula like lava, forming a thick ribbon (try to be fast and don’t work the dough for too long).
- Fill the prepared piping bag fitted with the round plain tip with the macaron batter.
- Pipe the macarons batter onto the lined Cubie trays.
- Gently tap the tray on the table to remove any large bubbles.
- Bake the macarons in preheated Panasonic Cubie oven on 135C for 14 minutes.
- Remove from the oven and allow it to cool off completely before removing macarons off the parchment paper.
- To make the ganache, melt the white chocolate over bain-marie. Keep stirring so the chocolate does not get lumpy. Add the whipping cream and rose flavour. Stir well. Place the ganache in the fridge to cool down.
- Fill up a piping bag with the ganache, place a small amount in between 2 macarons then stick them together.
- 150 g ground almond
- 150 g icing sugar
- 55 g + 55 g egg whites
- 25 g + 125 g sugar
- 38 g water
- Drop of pink colouring
- 250 g white chocolate couverture
- 140 g whipping cream
- Drop of rose flavour