Salt and Vinegar Macarons Recipe

Ingedients:

 

 

250g almond meal

1 cup granulated sugar

1 cup caster sugar

270cc clean water

5 free range eggs

1 tsp Violet Coloring food

 

For Salt and Vinegar Ganache:

 

8 oz heavy cream

1/2 cup white chocolate, chopped

5 tbsp vinegar

A pinch of Sea salt

 

Directions:

 

First is to preheat the oven to 350° F.  Prepare baking sheets in a pan and spray them  with cooking oil

 

Mix  almond and sugar ,add egg whites. Set aside. Cook caster sugar and water just until a thick syrup forms while stirring.

 

 

Whip the egg whites of the bowl and pour the hot sugar syrup in a steady stream. Beat meringue until frosty,should be thick, then add acoloring gel into the meringue.

 

Mix meringue and almond meal together and mix roughly. Set aside

 

Prepare a frosting bag with a round nozzle tip.

 

 

Bake them in the oven for 10 minutes. Reverse the tray and bake for another 7 minutes until done.

 

Let macaroons cool in the tray for a while, then transfer it on a wire rack.

 

 

For the Salt and Vinegar Ganache:

Pour thickened cream over the saucepan and let it boil, after it boils, pour the hot cream over the chocolate and stir well until smooth.

Fold in balsamic vinegar and salt. Let it chill until firm enough to pipe.

 

Serve and enjoy!