earth to victoria

French Toast Ganache 200 grams of heavy cream 60 grams of rum 3 grams of cinnamon vanilla (to taste) 50 grams all natural maple syrup 250 grams white chocolate First make the ganache.  Combine the heavy cream, rum, cinnamon, maple syrup, and vanilla over a bain marie.  Bring to a boil and then pour over white chocolate.  Let sit for about a minute and then stir to emulsify.   Put ganache over an ice bath and then put plastic wrap directly over the surface of your ganache.  Wait until the ganache is cool and then put into a stand mixer with the whip attached.  Your ganache should get light and creamy.  If needed add more heavy cream.   Put in the refrigerator until needed. Cinnamon Macarons 212 grams of almond flour 212 grams of powdered sugar 3 grams cinnamon vanilla (to taste) 82 grams egg whites 90 grams egg whites 20 grams of sugar For macarons, preheat oven to 350 degrees.   Sift the almond...