INGREDIENTS
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Macarons
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300g Ground Almonds
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300g Icing Sugar
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110g “Liquefied” Egg Whites
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15g Egg Yellow Food Colouring
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330g Granualted Sugar
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75g Mineral Water
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110g “Liquefied” Egg Whites
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Filling
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200g Sugar
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330g Whipping Cream (this is my translation the original recipe calls for Creme Fraiche Liquide)
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30g Salted Butter + 140g Softened Salted Butter