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Macaron sakura

Johanna le Pape

By Johanna le Pape


Macaron dough

  • Almond powder 200g
  • Icing sugar 200g
  • Egg white (1) 75g
  • Water 50g
  • Sugar 200g
  • Egg white (2) 75g

Sakura ganache

  • Candia Professional Whipping Cream 150g
  • Green sakura tea 10g
  • Gelatin mass 14g
  • White Chocolate 30g
  • Candia Professional Whipping Cream 350g

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