Recipe for super macaron fondant at the Tagada strawberry.

250 g (hale icing sugar – half almond powder),
100 g of icing sugar,
100 g egg whites,
25 g of semolina sugar,
red powdered dye.

For the TaGada ganache:

50 cl of flower cream,
100 g Tagada strawberries (red),
1 gelatin sheet (2 g)
,and 200 g pink colored sugar.

Start by preparing the ganache and set aside:

Preparation of macaron recipe:

Boil the cream in a saucepan, add the Tagada and let them melt and then add the gelatin, and mix. Store in a refrigerator for a minimum of 12 hours.

For hulls: