Grab the RECIPE here: https://www.thescranline.com/peach-macarons

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HELPFUL LINKS:
To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/
To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts

About The Scran Line
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.

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PEACH MACARONS

Makes 30

Macarons
For the macaron shells:
300g almond flour
300g pure icing sugar (without corn flour added to it)
110g liquefied egg whites (see below)
300g caster sugar
75g water
110g liquefied egg whites
2 drops deep pink food gel
Orange colour mist
Pink colour mist
1 tsp peach essence (I bought mine online)

Peach Jelly
3 tsp powdered gelatin
3 tbsp cold water
200g canned peaches (strained)

Frosting
1 batch fluffy vanilla buttercream frosting
1 tsp peach essence
2 drops pink food gel
2 drops orange food gel