Vanilla butter cream and Chocolate ganache Macarons.

心意意試新野.
這是我的生日禮物.
愛死我的朋友們 !
所以相約Macaron Buddies一起試新玩具.
第一次嘗試整Macarons.好緊張同好興奮.

Italian macarons

Ingredients: (for 40 macarons, shells 3cm)
Ground almonds: 200g
Icing sugar: 200g
Water: 75ml
Caster sugar: 200g
Aged egg whites: 2 x 80g
Vanilla bean: 1/2

Vanilla butter cream
Softened butter: 350g
Icing sugar: 140g
Ground almonds: 160g
Vanilla bean: 1/2 or few drops of vanilla extracts

When the syrup reaches 115 degrees, remove the saucepan from heat and pour the syrup in a thin stream into the beaten egg whites.  

Combine to beat the meringue for about 10 mins, so that it cools a little.
Combine the tant pour tant with the remaining egg whites, making a smooth almond paste.

Incorporate about 1/3 of the meringue into the almond paste in order to loosen the mixture a little, then add the rest of the meringue, working the batter.

第一次也算是成功吧.

Piping time. Chocolate ganache and vanilla butter cream filling.

完成 !! 這就是我們的製成品~
Yum~好好味.