Mix the macaron ingredients with the flat beater at high speed for 5 minutes.

Pipe rounds of the batter you made onto a parchment paper lined tray and bake at 145°C for 14-15 minutes depending on the size.

Heat the Casa Cream UHT and once you take it off the heat, pour in melted Abarabesque White 30% chocolate and the Frutti di bosco Piu paste. Make sure you blend well with the use of a maryse spatula until you get a smooth ganache.

Once the ganache has cooled down, use a piping bag nozzle of your preference to assemble the macarons.  

Finish decorating with Décor Icing White.