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Red Pepper Macaron with shiso ganache
Preparation info
- Makes
18
macarons - Difficulty
Easy
Appears in
By William Curley and Suzue Curley
Published 2014
Ingredients
2 1 1
Method
- Make the dried red pepper pieces. Spread the chopped red pepper out onto a baking mat. Place in a dehydrator and dehydrate for 2-3 hours. Alternatively, bake in an oven preheated to its lowest setting and dry out until crisp.
- Make the ganache and spoon into a piping (pastry) bag fitted with a 10mm (½ inch) plain nozzle (tip) ready for piping.
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