600g ground almonds
600g icing sugar
220g egg whites
In a mixing machine bowl, mix all the ingredients together until smooth.
For the macaron:
1 batch tant pour tant
220g egg whites
600g caster sugar
8g white colour
1 vanilla pod seeds scraped
- Place the egg whites into a machine mixing bowl, begin to whisk on a low speed.
- Place the caster sugar and water together in a pan and cook the sugar to soft ball 118°C. When the sugar has reached 105°C, increase the speed on the egg whites and stabilise the meringue with 20g caster sugar.
- Once the boiling sugar has reached 118°C, reduce the speed of the egg whites and pour the sugar gently over the egg whites.
- Increase the speed and mix for 1 minute, stop the machine and add in the white colour and vanilla pod seeds. Turn on the speed again and whisk until the meringue has cooled to blood temperature.
- Fold 1/3 of the meringue into the tant pour tant base and mix gently until smooth then fold in the remaining meringue and mix until smooth and glossy.
- Place into a piping bag with a 10mm piping nozzle.
- Pipe 4 cm diameter rounds onto a tray lined with a non stick baking mat, allow to rest for at least 30 minutes.
- Pre heat the oven to 130°C, place the macarons into the oven and cook for 16-17 minutes, until they just start to peel off the baking mat.
- Remove from the oven and allow to cool.
For the sakura tea ganache:
150g milk chocolate (35% cocoa solids)
150g dark chocolate (66% cocoa solids)
210g whipping cream
8g sakura tea
25g unsalted butter
- Place the whipping cream in a pan and bring to the boil, add in the sakura tea and allow to infuse for 20-30 minutes.
- Strain the whipping cream into another pan.
- Place the chocolate into a mixing bowl.
- Bring the infused cream back to the boil, pour over the chocolate mix gently until a ganache consistency is formed. Gradually add in the softened butter, mix until fully emulsified.
- Allow to set, at room temperature.
To build the macaron:
- Match the macarons to create a top and a bottom.
- Place the sakura ganache into a piping bag with a 10mm piping tube, pipe a bulb into the centre of one half the macarons.
- Stick the top to the bottom of the macaron.