600g Ground almonds
600g Icing Sugar
600g Caster Sugar
250g Egg Whites
200g Egg Whites
White Chocolate & Orange Ganache
500ml Single Cream
Zest of 2 oranges
Sieve icing sugar and ground almonds together, and then mix in 200g of egg whites to make a thick paste.
Boil water and caster sugar to 117 degrees and whisk in 250g of egg whites.
Beat this mixture with an electric handwhisk to cool it to 40 degrees, then mix into the sugar and almond paste.
Separate into 7 bowls, one for each colour of the rainbow. The colours of the rainbow are red, orange, yellow, green, blue, indigo and violet.
Pipe macaroons onto lined trays. Leave to rest for around 20 minutes until a crust forms.
Bake at 150 degrees for 12 minutes or until they’re ready.
Make a ganache. Paint a layer of ganache onto the cone. Use the remaining ganache to fill the macaroons.
Use cocktail sticks to attach the macaroons to the cone in layers. There should be 7 layers of macaroons on the cone. The violet layer should be on the bottom.
Serve on the cake stand.