MACAROONS：
200G ICING SUGAR
125G GROUND PISTACHIO
4 EGG WHITES AT ROOM TEMPERATURE
30G GRANULATED SUGAR
PINCH OF SALT
1- Sieve ground pistachio and icing sugar. Add one to another. Mix well.
2- Add salt to egg white. Whip till foamy. Beat at high speed, add sugar gradually.
3- When firm peak has formed, fold in ground pistachio mix
4- Pipe on parchment to ~1" circle. Tip peak with wet finger
5- Preheat oven at 160°C. Bake for 10min. Rotate baking sheet. Continue for another 5min with oven door slightly ajar
6- Let cool on rack.
MOCHA CREAM GANACHE:
230G BITTER SWEET CHOCOLATE
2TSP INSTANT COFFEE
1CUP SINGLE CREAM
60G UNSALTED BUTTER AT ROOM TEMPERATURE
1- Chop chocolate and set aside in a bowl
2- Heat up the cream in saucepan. Add in the coffee and bring the coffee cream to boil.
3- Pour cream to chocolate and stir from center till the chocolate melts completely
4- Let cool slightly.
5- Beat butter till texture is smooth. Scope 1/3 of butter and mix in chocolate. When the butter has incorporate in chocolate, add another 1/3 scoop. Repeat for the remaining butter.
6- Chill in fridge and stir every 15min.
7- Let it sit in room temperature for about 5min before assembly
