earth to victoria

Ingredients: 3 egg whites 3 Tablespoons granulated sugar 1 1/2 cups powdered sugar 1 cup almond flour 2 teaspoon instant coffee Nutella Directions: Pre-heat oven to 350 degrees.   With an electric mixer whisk egg whites until foamy, should double in size.  Then gradually and very slowly add in the sugar.  Whisk until meringue is made and glossy soft peaks form. Mix the almond flour, powdered sugar, and coffee together in a bowl.   Add the meringue to the almond mixture in thirds.  Gently fold in the meringue until consistency is the same.   Fill pastry bag with batter and squeeze out small circles on a flat pan and parchment paper.  Let macarons sit for twenty minutes before putting into the oven.   Once ready to put in the oven turn the oven down to 300 degrees and bake for 10 minutes. When macarons are cool fill with Nutella.

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...