RESEP PANDAN MACARON 

RESEP:
133g icing sugar ( A )
133g almond meal
20g icing sugar (B)
110g egg white
110g caster sugar
Qs cream of tartar ( sendok makan lemon juice)
Pandan ganache
150g thickened cream
150g white chocolate
50g unsalted butter
Boiled the cream and poured over the white chocolate. Emulsify with a stick blender, cool to 40 degrees and add the butter .