RecipeWe make difference SIB
Mixing ratio
Macaron recipe
- Water 40g
- Sugar 125g
- Egg white A 50g
- Almond powder 125g
- Ultra fine sugar powder ( No starch) 125g
- Egg white B 50g
- Cylon tea micron powder 7g
Cream
- Dark chocolate 50g
- Milk Chocolate 100g
- Fresh cream 120g
- Ceylon tea leaves 4g
Cooking process
Macaron recipe
- 1. Boiled water,sugar upto 118 degree and then make Italian Meringue with egg white
2. Add Almond powder, powdered sugar, Ceylontea powder, Egg white B
3. Bake at 150/150 degree for 12 min
Cream
- 1. Soak Ceylon tea leave into fresh cream
2. Mix the tempered dark & Milk chooclate (Ganache)
Related products