Paul Lafayet Macaron Paul Lafayet 馬卡龍

Meringue:
1.Boil the sugar with water in the pan until 118 Degrees Celsius.
2.Mix the egg white and add the sugar slowly at the same time.
3.Keep mixing until the mixture reaches 30 degrees.

Almond Paste
1.Mix the almond powder and icing sugar together in one bowl.
2.Add the egg white and mix until it becomes a paste.

Combining Meringue and Almond Paste:
1.Add half of the meringue to the almond paste.
2.Mix it well until it becomes dough.
3.Add the remaining part of the meringue and mix it with care.

Making The Filling (Ganache)
1.Boil the cream and puree in a pan, then add in the white chocolate.
2.Mix it together with a whisk, until it becomes smooth then cover it with cling film.
3.Keep it in the fridge overnight.
4.The ganache will be ready to fill in your delicious macarons on the next day.

Baking the Macaron Shell
1.Pip the macaron shell mixture on a tray with baking paper in corresponding size.
2.Keep it in room temperature for 20 minutes.
3.Pre-heat your oven at 150 degrees, then bake your macarons for 15 minutes.
4.Take it out and after cooled down, fill it with ganache. Keep it in the fridge for 24 hours.