Love Heart Macarons | Earl Grey Blackberry Ganache | Swiss Meringue Method

Fig Leaf Times Two by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommon...
FOR THE MACARONS
150g almond meal
150g pure icing (confectioners’) sugar
130 g egg whites
75 g caster (granulated) sugar
2 g / 2 - 3teaspoons powdered egg whites ( optional)
EARL GREY BLACKBERRY GANACHE
20g whole milk
50g heavy cream
1 Tablespoon Earl Grey Tea ( adjusting more or less to your liking)
75g blackberry puree
150g white chocolate ( * my mistake: 125g white chocolate in the video)
2 Tablespoons unsalted butter for some shine ( optional)
Transfers to an airtight container and put the assembled macarons in the refrigerator for 24 hours to set, then bring to room temperature and serve

[@Tri__lojki]

❤❤❤

[@Tri__lojki]

Просто загляденье 👍💞

[@TheBakersLatte]

Thank you, dear !

[@jean-charlesmarie5010]

75 g granulated sugar for 130 g of egg whites, this is the first time that I see such a low sugar content for a Swiss meringue!... Or any type of meringue for that matter. Brilliant, I must try! Thanks for sharing your beautiful creations

[@TheBakersLatte]

Thank you and Happy baking 🎉