These curds can be used in pastry tarts, for sandwiching cake layers and to fill macarons.
Category: Sweet
All proportions are for 1 egg white, which is 130g of mixture, which makes 15 macarons.
A basic macaron recipe, that once mastered can be modified to many different flavor and filling combinations.
Very versatile to use on a variety of cakes. You can make this out of milk, dark or white chocolate.
A traditional Russian cake consisting of giant honey flavoured biscuits with a filling of caramelised condensed milk, adorned with almond flakes.