Yam Macaroons

Macaroons
Part A
1. Sift the ground almond and icing sugar for 3 times.
2. Mix the egg white with flour mixture until it becomes a paste.
3. Add in GH Yam Emulco and mix well.

Part B
1. Preheat the oven to 150°C. Line up the baking tray with parchment paper. In a saucepan, heat the caster sugar and water till 118°C.
2. Whip the egg white until foamy.
3. Pour in the hot sugar syrup into the egg white.
4. Keep whipping until it forms meringue. Whip till the meringue is cold.
5. Then fold the meringue into the yam paste. Fold until even.
6. Place the batter into a piping bag with a round tip nozzle.
7. Pipe onto the prepared tray. Let it dry for around 1 hour. Check the macarons with your fingertip, gently touch on the surface, if the surface is smooth and not sticky which means it can be baked.
8. Bake it for 12 – 15 minutes. Let it cool completely, only remove from the parchment paper.

Yam Ganache
1. Boil the whipping cream. Pour into the white chocolate. Set aside for 5 minutes only start stirring.
2. Double-boil it over a pot of boiling water until all the ingredients are well combined.
3. Add in GH Yam Emulco and mix well. Cover with cling film and keep in the chiller until it is completely cool.
4. Then, place in a piping bag with a round tip nozzle, pipe onto the macarons and sandwich it. Serve well.