thyme French macaroons...

Finally, the French macaroon project was over last night. I ended up making thyme French macaroon instead of green tea ones. Although it was fun hanging out with my friends who passion about the same thing I do, it was stressful try to make a lot of French macaroon in such a short time.1

My friend, LP, came up with the idea that we all should do an online business together. I'll do the baking, LY'll offer her professional kitchen for us, and LP'll do all the paper work and manage our business. Although they're already set me in, I'm not sure I like the idea yet. =(

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Ingredients:

for the shell
- 134 g almond flour
- 134 g powdered sugar
- 1 g dried thyme leaves, ground
- 125 g sugar
- 10 g water
- 25 g thyme infused syrup
- 100 g egg whites, aged
- 1 drop green color

for the filling
- 80 g heavy cream
- 150 g white chocolate, chopped
- 20 g lemon juice
- 5 g orange oil

Preparations:

for the shell
1. Combine together almond flour, powdered sugar and thyme in a food processor for 15 seconds.
2. Making Italian meringue with egg whites and cooked sugar. Add color almost at the end.
3. Fold in dry ingredient in 3 additions.
4. Fill into a pastry bag with a plain tip # 3, pipe the batter onto a silpat in 3/4" circles and 1" apart.
5. Let them set at room temperature until the skins are form about a half hour to an hour.
6. Bake in an oven with a fan at 285 degrees F for 8 minutes.
7. Cool them down on the silpat completely before remove them. The base should be dry and easy to remove.

for the filling
1. Bring heavy cream to a boil.
2. Remove from the heat, stir in white chocolate, lemon juice and orange oil.
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