· 24 Masdeu orange macaron shells DIS603
· 80 ml of whipping cream
· 50 g of dark fondant chocolate
· 50 g of white chocolate
Melt the dark chocolate in a container with 40 ml of warm cream, and in a separated container, melt the remaining warm cream with the white chocolate.
Mix both mixtures well and fill the Masdeu orange macarons afterwards. Let the finished macarons stand in a cool and dry place for 5 hours before serving.