Combine the icing sugar, almond flour and egg white #1, mix to get a firm consistency.
Combine the granulated sugar and water, and cook to 118°C/244°F; pour over whipping egg white #2 mixed with PreGel Five Star Chef Albumissimo (Meringue Powder) – 71904.
Whip until meringue cools t o 40°C/104°F; gently add meringue to first mixture.
Mix until smooth and shiny.
Pipe macaroons of 6cm diameter on a Silpat®.
Sprinkle flecks of gold leaf on top of the piped macarons.
Bake on a double tray in a convection oven at 160°C/320°F for about 12 minutes.
Milk Chocolate Lemon Ganache
Combine the heavy cream and the glucose syrup, and bring to a boil.
Put the 44% Fine Milk Chocolate Couverture and PreGel Five Star Chef Pannacrema Compound Lemon into a food processor, and pour the hot liquid over the chocolate.
Process until completely smooth and homogeneous.
Pour out into a shallow pan lined with a non-stick mat. Cover with plastic wrap.