Favoreats
Favoreats LLC
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INGREDIENTS
1
pink macarons - rose buttercream
2
macarons - cream cheese frosting
3
macarons - chocolate and gianduja ganache
4
orange macarons 1 - caramel buttercream
5
orange macarons 2 - milk chocolate passion fruit ganache
150 gs
almond powder
150 gs
confectioners' sugar
56 gs
egg whites
150 gs
granulated sugar
40 mls
water
55 gs
old egg whites
1 serving
sift the almond powder and confectioners' sugar together. set aside
1 serving
combine the granulated sugar and the water in a saucepan and cook until it reaches 245f. don't stir the syrup as you will end up
1 serving
milk chocolate passion fruit ganache
100 g
milk chocolate
40 g
passion fruit puree
20 g
heavy cream
1 serving
sugar to it slightly
15 g
butter
1/2 cup
sugar
60 mls
water
4
egg whites
4 sticks
butter
1 serving
rose water
235
combine the water and the sugar in a saucepan and boil on heat until the temperature reaches f
1 serving
keep on whipping until the bowl has down to
1 cubes
add the of butter a little at a time
1 serving
whip until the buttercream is and creamy
1 serving
add rose water to the taste and mix
1 serving
chocolate
1 serving
heavy cream
1 serving
sugar
1 serving
gianduja paste
1 serving
hazelnut praline
1 serving
caramel buttercream
100 gs
sugar
115 gs
heavy cream
15 gs
g butter
1 serving
add some sugar in a saucepan
1 serving
let it caramelized until it has a amber color
15 gs
add of butter
108 Cs
continue cooking until it reaches
1 serving
remove from the heat and let it cool to
1 can
after this
1 can
you fill them
1 serving
adapted from here
230
when the temperature reaches around f
1 serving
gianduja ganache
1 measure
no ment was used when making this