Pandan and Gula Melaka Macarons

Preparation time: 60 minutes

Cooking time: 20 minutes

Makes: 18 macaron

To Make Macaron Shell (Ingredients A):
150 g	ground almond
150 g	icing sugar
55 g	QL Omega Egg white
⅛ tsp	pandan emulco
½ tsp	grated gula melaka
To Make Macaron Shell (Ingredients B):
150 g	caster sugar
35 ml	water
55 g	QL Omega Egg white
To Make Gula Melaka and Pandan Cream
150 g	butter, soften
125 g	sugar
30 ml	water
45 g	QL Omega Egg yolk
¼ tsp	pandan emulco
1 tbsp	grated gula melaka

Blend ground almond and icing sugar and sieve.
In a mixing bowl, mix ingredients A of ground almond, icing sugar and egg white into a paste.
Whisk QL Omega Egg white until a soft peak.
In a small pot, dissolve the sugar and water, heat the sugar syrup to 120⁰C.
Slowly pour the syrup into the meringue and whisk into a hard peak meringue.
Slowly fold in the paste into the meringue. Combine well.
Divide the batter into half and add the pandan emulco into one half and the gula melaka into the other.
Fill 2 parchment bags fitted with a round tip, and pipe onto a parchment paper, leave it to form a skin on the surface (around 30 minutes).
Bake in a preheated oven of 130⁰C for 15 minutes.
Leave to cool.
To make Gula Melaka and Pandan Cream, combine sugar and water into a pot and make into a syrup.
Whisk the egg yolk until light and thick, gradually add in the syrup and continue whisk until light and creamy.
Gradually add in soften butter.
Divide the butter cream into 2 portions. Add in pandan emulco and gula melaka into each half.
Place into 2 piping bags fitted with flower nozzle. Chill in the fridge
To assemble, pipe gula melaka butter cream onto the flat side of pandan flavour macarons shell and top with same flavour shell to make a sandwich.
Pipe pandan flavour butter cream onto flat side of gula melaka flavour macarons shell and top with same flavour shell to make a sandwich.