Chocolate Macarons

Ingredients:
45g egg whites
25g castor sugar
50g Almond powder ~ shifted
90g Powdered sugar ~ shifted
6g Cocoa powder ~ shifted

Directions:

1. In an electric stand mixer, whisk egg whites until foamy then add in castor sugar & continue to whisk until egg whites are soft peak form.
2. Combine all the dry ingredients together.  Fold in half of the portion at a time into the egg white.  The mixture should be glossy & in a slow-moving texture.
3. With the attached nozzle (2A), pipe onto a baking tray with baking paper.  Set aside & let it rest for 30 mins.
4. Bake the macarons in a preheated oven @ 130 deg C for 15 mins.

Filling:

100g Dark chocolate
70ml whipping cream
1 tsp honey
15g butter

Directions:

1. Boil whipping cream in a pot.
2. Pour the cream into the dark chocolate & mix well until melted.  Add honey & butter & mix together.
3. Chill the filling till it is slightly firm enough to pipe.

Rainbow Rose Meringue Cookies

Ingredients:
3 egg whites (120g)
3/4 cup fine sugar
1/4 tsp cream of tartar
Food gel colors (red/green/blue)

Directions:

1. Preheat oven (fan mode) at 100 deg C.
2. In a stainless bowl, whisk the egg whites on medium speed till it becomes foaming a curve shape.  Sieve in the cream of tartar, continue to whisk until it slowly turn into stiffer.   Then gradually add the sugar slowly till the sugar dissolve and turn to high speed for about 30 sec.
3. Divide the meringue in 3 portions & add the food gel coloring (red/green/blue).  Transfer to pipping bags (as shown in the pictures below).
4. Pipe using 1M nozzle on a baking liner into 6" circle & bake for 1hr 30mins or 1hr 45mins.
5. After the baking is done, leave the cookies inside the oven with the door ajar to cool completely.