GINGER WHITE MACARONS

INSTRUCTIONS

• Sift together the almonds and powdered sugar.
• Cook the ⅔ cup of sugar and the water at a temperature of 230°F (110°C), then add to the whisked egg whites. Continue to whisk until the mixture is lukewarm.
• Add the remaining 2 egg whites (unwhipped) and the food coloring, to desired color.
• Add the mixture to the sifted powdered sugar and almonds.
• Pipe a series of heart-shaped macaroons onto baking paper or a silicone sheet. Cook in the oven at 300°F (149°C) for approximately 12 minutes, depending on the size of your macaroons.

• Heat 2 ounces of heavy cream. Slowly pour over the White Baking Chocolate Ivoire 35% to make a ganache.
• Add the remaining cold cream to the ganache and mix until it is completely emulsified and smooth.
• Put the ganache in the refrigerator and leave to set for at least 3 hours, then whisk to obtain a melting texture before adding the chopped ginger.
• Sandwich the macarons together with the ganache.