INGREDIENTS
- Yield:
30 Macarons measuring 6 cm in diameter.
- – Whites 190 g.
- – Sugar 250 g.
- – Impalpable sugar 250 g.
- – Almond flour 250 g.
- – Pink vegetable coloring in paste.
- For the chantilly cream:
- – Crema 250 cc.
- – Impalpable sugar 25 g.
- – Powdered milk 1 tablespoon.
- – Vanilla essence 1 cup.
- Raspberry and chocolate ganache:
- – Raspberry pulp 125 g.
- – Honey 25 g.
- – Butter 50 g.
- – Chocolate blanco 250 g.
- – Essence / Colorant.
- – Raspberry jelly for meeting 300 g.
Learn to put together scrumptious FRESH RASPBERRY MACARONS with chantilly cream and chocolate and raspberry ganache
PROCEDURE:
1. Make an Italian meringue at 125° C with 95 g of egg whites and sugar.
2. Beat at most velocity 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. Coloration.
4. Add the meringue to the dough with the assistance of a spatula and blend till you discover the specified consistency, bearing in mind to not liquefy the dough.
5. Pour over silicone with a No. 9 nozzle. Don’t let it air, instantly cook dinner.
6. Cook dinner at 150°C (low oven) for about 13 minutes.
For the chantilly cream:
1. For the chantilly cream, place the cream along with the sugar in a bowl.
impalpable and powdered milk. The milk permits it to stay very agency and never lose physique. Aromatize.
2. Beat it till it’s agency. Reserve in a sleeve with a nozzle.
Raspberry and chocolate ganache:
1. Convey the raspberry pulp and honey to a boil.
2. Pour over the finely chopped white chocolate.
3. Obtain an emulsion with each preparations and combine the butter in cubes.
4. Alter the colour and taste if essential.
5. Place in a sleeve and put within the fridge for 3 hours.
6. Fill the Macarons, producing a wire of ganache and a jelly button within the heart. End the perimeters with whipped cream and contemporary raspberries.
