Beetroot and Zephyr™ macaron

Mix the 50/50 powdered almond/icing sugar blend with the fresh egg whites without whipping.
Separately, boil the sugar and water together up to 117ºC, add the colour and pour over the whipped egg whites to obtain an Italian meringue. 
Mix the two mixtures together and measure out onto oven sheets.
Leave to dry for 10 to 15 minutes and bake in the oven at 160ºC.

Mix the powdered beetroot juice, dissolve the dextrose and bring to a temperature of around 30ºC.
Pour at intervals over the white chocolate couverture melted at around 45ºC.
Incorporate the gelatine and, finally, emulsify the butter when the mixture reaches a temperature of around 40/50ºC.
Place to one side.

Cut the butter into cubes and store in the fridge.
Place the rest of the ingredients in the machine, add the butter and mix.
Mix until a shortcrust pastry is obtained and then bake in the oven at 160ºC.

Pipe dots of beetroot ganache onto the macarons.
Sandwich the shells and set aside.
Pipe in the centre a dot of cream cheese before serving.
Decorate as required.