INGREDIENTS
- Makes 40 macarons measuring 4 cm in diameter.
- Time:
- – Whites 190 g.
- – Sugar 250 g.
- – Impalpable sugar 250 g.
- – Almond flour 250 g.
- – Yellow paste dye.
- Lemon ganache:
- – Lemon juice 125 g.
- – Honey 25 g.
- – Butter 25 g.
- – Chocolate blanco 370 g.
- – Essence of lemon1 drop (non-compulsory).
- Ardour fruit sweet:
- – Ardour fruit pulp with seeds 250 g.
- – Water 50 cc.
- – Sugar 150 g.
- – Comb 1 chopped
COCONUT, LEMON AND PASSION FRUIT MACARONS Take pleasure in this spectacular recipe by following the step-by-step beneath!
PROCEDURE:
TIME:
1. Make an Italian meringue at 125°C with 95 g of egg whites and sugar.
2. Beat at most pace till you get a agency meringue.
3. When the meringue is prepared, combine the powdered sugar with the almond powder, and mix with the remaining egg whites. Shade.
4. Add the meringue to the dough with the assistance of a spatula and blend till you discover the specified consistency, taking into consideration to not liquefy the dough.
5. Pour over silicone with nozzle cooking-recipes9. Sprinkle with grated coconut.
6. Don’t let it air out, instantly prepare dinner it.
7. Cook dinner at 150°C for about 13 minutes.
LEMON GANACHE:
1.Warmth the juice with the honey, ensuring it doesn’t boil. Pour over the chocolate
beforehand melted, combine to unfold the temperature and homogenize.
2.Add the butter, the essence and blend. Pour into sleeve and reserve in fridge.
PASSION FRUIT SWEET_
1. Carry the pulp, water and sugar to heat. Add the pectin beforehand blended with a tablespoon of the sugar from the recipe, to stop it from clumping.
2. Combine and prepare dinner. Boil for five minutes and let cool.
3. Make a rope of ganache on half of the macaron tops. Full the middle with ardour fruit jelly, and shut with one other empty high.
4. Let it air in a cool place for two hours.
