weeheartfood:
And n d u c e and e n t s:
Macaronade:
300 g almond flour sifted twice
300 g of powdered sugar (I)
110 g egg whites, aged
300 g of powdered sugar (II)
75 g of mineral water (without gas)
110 g egg whites, aged
red dye
Blackcurrant ganache:
Gelatin 2 g
250 grams of black currant
35 ml water
40 ml crème de cassis
15g caster sugar
10 ml lemon juice
125 g of dark chocolate 70% cocoa
100 grams of butter
Black currant syrup:
100 ml water
50g sugar
60 grams of black currant
