Grab the RECIPE here: <br /><br />-<br /><br />FOLLOW ME HERE:<br />Instagram: <br />Facebook: <br />Pinterest: <br />Twitter: <br /><br />HELPFUL LINKS:<br />To convert grams into US cups, please follow this link: <br />To convert grams into metric cups, please follow this link: <br /><br />About The Scran Line<br />Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.<br /><br />-<br /><br />PEACH MACARONS<br /><br />Makes 30<br /><br />Macarons<br />For the macaron shells:<br />300g almond flour<br />300g pure icing sugar (without corn flour added to it)<br />110g liquefied egg whites (see below)<br />300g caster sugar<br />75g water<br />110g liquefied egg whites<br />2 drops deep pink food gel<br />Orange colour mist<br />Pink colour mist<br />1 tsp peach essence (I bought mine online)<br /><br />Peach Jelly<br />3 tsp powdered gelatin<br />3 tbsp cold water<br />200g canned peaches (strained)<br /><br />Frosting<br />1 batch fluffy vanilla buttercream frosting<br />1 tsp peach essence<br />2 drops pink food gel<br />2 drops orange food gel
