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              A Fasinating Recipe:
              Lemongrass Macaron

              redesigned by chef wimonsiri sawanpornpen

              A Fascinating "Lemongrass Macaron" was redesigned for an exclusive workshop by Chef Wimonsiri Sawanpornpen, Le Cordon Bleu Dusit Sous Pastry Chef, to perform at a special event "Amazing Thai Taste Festival 2017" which organized by The Tourism Authority of Thailand (TAT) on 9 June 2017.

              Ingredients

              Macaron shell Macaron Shell

              1 recipe for 60 Shells

              • 100 g Ground almonds
              • 100 g Icing sugar
              • 37 g Egg white (1)
              •    - - - - -
              • 37 g Egg white (2) 
              •    - - - - -
              • 110 g Sugar
              • 33 g Water
              • SQ Purple coloring
              • SQ Green powder color
              Lemon Ganache
              • 32 g Fresh lemongrass (chopped)
              • 125 g Cream
              •    - - - - -
              • 110 g White chocolate
              Finishing
              • Green Coloring

              Method

              Macaron shell:
              1. Combine almond powder and icing sugar, add egg white (1) (do not mix) and set aside.
              2. Boil water and sugar at 115°C, constantly clean the sides of the saucepan.
              3. Once syrup reaches 115°C, slowly pour into the whipped egg white (2) and whip until light, fluffy and cooled down.
              4. Slowly add meringue into the almond powder mixture and mix until soft paste texture.
              5. Pipe the mixture with the tip no.6, then knock the tray.
              6. Bake at 135°C for 15 minutes.
              Lemon Ganache:
              1. Infuse lemongrass in cream for 1 hour
              2. Reheat the infused cream and pour into white chocolate, rest overnight in chiller.
              3. Whip before use.

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