Supplies
- 100 grams icing sugar
- 100 grams ground almonds
- 37 grams egg white
- 100 grams caster sugar
- 25 milliliters water
- 37 grams egg white
- Beige food colouring
- Ganache
- 100 grams double cream
- 100 grams dark chocolate, pellets or broken pieces
- Raspberry Coulis
- 250 grams raspberries
- 1 tablespoon icing sugar
Steps
- Sieve together icing sugar and almonds
- Add 1st egg white and mix to form a paste
- Add 2nd egg white into the kitchen aid and start to whisk
- Put caster sugar and water into a pan and heat until it reaches 118°C
- Once the white has reached soft peak meringue, turn speed down and slowly add the sugar syrup
- Turn speed back up and whisk until room temperature
- Add the almond mix into the meringue until all incorporated (looking for a ribbon stage texture)
- Add the food colouring to get a similar colour to a burger bun
- Pipe circles onto a lines baking tray and leave to skin for 20 minutes
- Cook for 12 - 15 minutes at a 135°C oven until they have stopped wobbling
- Leave to cook completely before taking them off the parchment paper
- (Ganache) Heat cream until its steaming
- Pour over chocolate and mix until its all melted
- Keep in fridge until it sets to piping consistency, but check every 15 minutes and give it a stir so the temperature is even
- White chocolate Cheese OR colour marzipan yellow, roll and cut into squares
- Colour white chocolate yellow (best to use chocolate colouring but may be able to with gel)
- Spread out on acetate or on non-stick mat and set in fridge for 5 minutes
- Just before it's set completely, mark out squares with a warm knife and put back in the fridge
- (Coulis) In a pan, heat up the raspberries until they start to break down
- Put into a blender with the sugar and blitz
- Pour through a sieve and leave to cool