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Beetroot Macarons with orange balsamic ganache
Preparation info
- Makes
18
macarons - Difficulty
Easy
Appears in
By William Curley and Suzue Curley
Published 2014
Ingredients
1 1
Method
- Make the ganache and spoon into a piping (pastry) bag fitted with a 10mm (½ inch) plain nozzle (tip) ready for piping once firm.
Preheat the oven to . Prepare and bake 36 macarons. Pipe a spiral of ganache on the flat side of half the macarons,150°C (300°F/Gas 2)