Raspberry and white chocolate macarons

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MACARONS ON ITALIAN MERINGUE

total weight 595 g

150 g  icing sugar
150 g  almond flour
55 g  egg whites  (А)
25 g  sugar (А)
125 g  sugar  (Б)
35 g  water
55 g  egg whites (Б)

 

COOKING METHOD:

Sieve sugar powder with almond flour, add egg whites (A) and mix. Add colorant according to the taste. Cook the syrup with sugar (B) and water until 120°C, pour it on whipped egg whites (B) with sugar (A). Add this mixture to the first mixture and mix until obtaining a smooth shining texture. Pipe it. Bake for 12 minutes at t 130°C.

Raspberry and white chocolate ganache 

total weight 833 g

114 g raspberry juice
50 g trimoline
50 g glucose
51 g dextrose
82 g butter
471 g white chocolate
15 g dried raspberry

 

 

COOKING METHOD:

Heat juice, trimoline, glucose, dextrose and butter. At 63°С pour onto melted to 35°С chocolate. Add dried raspberry and mix to smooth texture. Keep it before assembling at room temperature.

Raspberry marmalade

total weight 198 g

135 g raspberry puree
60 g sugar
3 g yellow pectin

 

 

COOKING METHOD:

Melt puree. In the cold puree add sugar mixed with pectin. Cook to 65-67 Вrix or to 103°С.

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