Bandung Macarons

1) Sift ground almond and icing sugar into a large bowl.

2) Add 55 g of egg whites to the ground almond and icing sugar mixture. Stir into a thick paste.

3) 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.

4) 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.

5) 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.

6) 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).

7) Fill the prepared piping bag fitted with the round plain tip with the macaron batter.

8) Pipe the macarons batter onto the lined Cubie trays.

9) Gently tap the tray on the table to remove any large bubbles.

10) Bake the macarons in preheated Panasonic Cubie oven on 135C for 14 minutes.

11) Remove from the oven and allow it to cool off completely before removing macarons off the parchment paper.

12) 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.

13) Fill up a piping bag with the ganache, place a small amount in between 2 macarons then stick them together.