Macaron with calamansi and tamarind
This macaron is rich in umami due to the use of palm sugar and sushi vinegar in the dark chocolate, calamansi and tamarind ganache.
Makes 1750g of batter or 150 pieces.
Allergens and dietary requirements
- Egg
- Nuts
- Cow's milk
- Lactose
- Vegetarian
Ingredients
300
g
almond flour300
g
icing sugar4
g
green food colouring110
g
egg whites, maintain at room temperature75
ml
water300
g
sugar110
g
egg white450
g
dark chocolate, calamansi and tamarind ganache