Side Pannel
Osmanthus Macarons
Osmanthus Macarons
- Recipe Submitted by maryjosh on 01/17/2019
Ingredients List
- 50gm egg whites (aged for 1-2 days)
- 25gm granulated sugar
- 100gm icing sugar
- 50gm ground almonds
- 5gm dried osmanthus
- some yellow food colouring
Directions
Grind almonds, dried osmanthus and icing sugar till fine. Sift and set aside.
Beat egg whites on high speed till foamy. Add sugar gradually and beat till glossy and stiff peak form. Beat in food coluring till well blended.
Fold in almond mixture in batches until well blended.
Transfer batter into piping bag and pipe on baking sheet lined with parchment paper and rest for 30mins until dry.
Baked at preheated oven at 160 deg cel for 12-15mins.
Remove from oven, cool down for 5mins and peel the cookies from parchment paper. Cool completely on wire rack.
Spread some white chocolate ganache on one side of the macaron, top with another shell, press down slightly. Chill well before serving.
Beat egg whites on high speed till foamy. Add sugar gradually and beat till glossy and stiff peak form. Beat in food coluring till well blended.
Fold in almond mixture in batches until well blended.
Transfer batter into piping bag and pipe on baking sheet lined with parchment paper and rest for 30mins until dry.
Baked at preheated oven at 160 deg cel for 12-15mins.
Remove from oven, cool down for 5mins and peel the cookies from parchment paper. Cool completely on wire rack.
Spread some white chocolate ganache on one side of the macaron, top with another shell, press down slightly. Chill well before serving.
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