160g Egg Whites
160g White Sugar
4g Cream of Tartar
35g Colarom Ube
200g Almond Flour
180g Icing Sugar

In a double boiler whisk in the egg whites and white sugar to 50°C. Remove from heat and add the cream of tartar. Whisk in a stand mixer and add the Colarom Ube. Fold in the almond flour, icing sugar and pipe the batter on a macaron mat. Bake at 120°C for 12-15 minutes.

150g Cream
40g Colarom Ube
350g Ivana 30% White Chocolate

Bring the cream to a boil and add Colarom Ube. Pour the hot liquid onto Ivana 30% White Chocolate and leave it for 1 minute. Whisk the chocolate and allow to cool down completely before using. Pipe the ganache into the macaron shells.

40g Ivana 30% White Chocolate
160g Ube Filling & Topping

Make a ganache by melting Ivana 30% White Chocolate and folding in Ube Filling & Topping. Let cool completely and pipe into the macaron shells.