Musk and Rose Macaron by Adriano Zumbo - Valentines Day

Musky Rose Ganache Filling
120g cream
180g white chocolate
45g unsalted butter
15g rose water
15g musk oil

? Break the white chocolate into pieces and place in a large bowl 
? Boil the cream on the stove with the rose water and musk oil
? Take the cream mixture off the stove and pour over the white chocolate stirring until the chocolate has melted
? Leave the white chocolate, rose and musk mixture to cool to 50 degrees 
? Blend in butter with a wooden spoon
? Cover with cling film and cool further in the fridge


Macarons
125g caster sugar
40g water
50g egg whites
135g pure icing sugar, sieved
135g almond meal, sieved
45g egg whites
Few drops of red colouring (to create pink colouring)

? Pre-heat oven to 150 degrees Celsius 
? In a medium based saucepan, boil caster sugar and water to 118 degrees on the stove top 
? Place 50g egg whites in an electric mixer fitted with whisk attachment.  Slowly stream hot sugar mixture down side of bowl, whisk until it reaches around 50 degrees to create a meringue mixture 
? In a large bowl place icing sugar, almond meal and 45g egg whites on top
? Add meringue mixture to this and hand mix until combined and then place into a piping bag 
? Pipe 20 cent sized pieces of the meringue mixture onto a baking tray lined with baking paper or silicone mat 
? Let dry for 30 - 60 minutes until a skin forms and they are dry to the touch 
? Bake in oven for 16 minutes at 150 degrees 
? Remove from the oven and let shells cool, then flip them onto a clean baking tray and place in pairs 
? Place ganache into a piping bag and fill one shell from the pair, then place the other side on top to make a sandwich 
? The macarons are now ready to be enjoyed