Rose and vanilla macaron

Methods and Directions

• Pass almond meal and icing sugar twice through a very fine sieve. Whip the egg white until very firm.
• Incorporate the almond sugar mixture and tea into the egg white mixture using a spatula.
• Put aside for about 10 minutes.
• Using two trays on top of each other cover the top one with baking paper.
• Pipe the macaron using a nozzle size 11 to a 3 1/2 cm diameter with a 2cm space in between each macaron.
• Let them ‘crouter’ (form a crust) for about 25–30 minutes
• Preheat the oven at 200°C then put the macarons in and turn the temperature down to 110°C and cook for 23 minutes.
• Depending on your oven, you may need to watch them to ensure they don’t burn. Remove from oven and let cool completely.
• Fill with peach buttercream.

• Melt white chocolate with cocoa butter. Add ingredients.
• Wait till mixture cools and thickens.
• Pin between two pieces of baking paper.
• Let the mixture set in fridge. Cut shapes.

• Cut rhubarb into small squares, add cinnamon, sugar vanilla, strawberries, star anise and rhubarb squares to dry vac bag, sous vide 1 1/2 hours at 90°C.
• For rhubarb crisp, peel rhubarb stick and dust with icing sugar. Oil a stainless mold and roll rhubarb around wrap in baking paper and aluminum foil, dehydrate for 24 hours.