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French Macarons with Chocolate Ganache by Laurel Watson


French Macarons

256 grams Icing Sugar
150 grams Ground Almonds
Pinch Cream of Tatar
86 grams Caster Sugar
4 Large Egg Whites (Separated and kept for a week at room temperature works best)
1 Teaspoonof Flavour/Essence of your choice

Chocolate Ganache

500 ml Cream
500 grams Best quality Dark Chocolate, roughly chopped



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