Lemon Grass Macarons

Ingredients

For the macaron shell

• 100 g icing sugar

• 2 egg whites (1)

• 100 g ground almonds

• 2 egg whites (2)

• 100 g sugar

• 35 g water      

• food grade yellow powder colour

For lemon ganache

• 32 g fresh lemon grass, chopped

• 125 ml cream

• 110 g white chocolate

• food grade green powder colour

Method

For the macaron shell

In a mixing bowl, put almond powder and icing sugar, add egg white (1) without mixing and set aside.

Make a sugar syrup by boiling water and sugar. Once syrup reaches 115° C, slowly pour into the whipped egg white (2), yellow colour, and whip until light, fluffy. Let it cool down.

Gradually add meringue into the almond powder mixture and mix until it's a soft paste texture.

Pipe the mixture on the tray and bake at 135° C for 15 minutes.

For lemon ganache

Infuse lemon grass in cream and the green colour for 45 minutes. Reheat the infused cream and pour into white chocolate, keep refrigerated for a couple of hours.

To serve

Sandwich the lemon ganache between the macaron shells and decorate with lemon grass stalks.