Alunga™ Macaron
- Level:
-
Easy
- Makes:
-
Recipe for 75 macaroons
Alunga™ shells
Used products: Alunga™ shells
-
360 gsugar
-
80 gwater
Preparation: Alunga™ shells
Cook at 123°C
Used products: Alunga™ shells
-
360 gsugar
-
80 gwater
Preparation: Alunga™ shells
Cook at 253°F/123°C
Used products: Alunga™ shells
-
130 glightly beaten egg whites
Preparation: Alunga™ shells
Pour over
Make an Italian meringue.
Used products: Alunga™ shells
-
365 galmond powder
-
370 gconfectioner's sugar
Preparation: Alunga™ shells
Blend and sieve
Used products: Alunga™ shells
-
365 galmond powder
-
370 gconfectioner's sugar
Preparation: Alunga™ shells
Blend and sift
Used products: Alunga™ shells
-
365 galmond powder
-
370 gconfectioner's sugar
Preparation: Alunga™ shells
Blend and sift
Used products: Alunga™ shells
-
125 graw egg whites
Preparation: Alunga™ shells
Add
Blend the two mixtures together once the Italian meringue is at 40°C.
Pipe onto a baking sheet and bake for 12 minutes at 150°C.
Blend the two mixtures together once the Italian meringue is at 104°F/40°C.
Pipe onto a baking sheet and bake for 12 minutes at 302°F/150°C.
Alunga™ ganache
Used products: Alunga™ ganache
-
200 gcream
-
50 gbutter
-
20 gglucose
Preparation: Alunga™ ganache
Bring to a boil
Used products: Alunga™ ganache
Preparation: Alunga™ ganache
At 80°C, pour over
The ganache should crystallise for at least 12 hours before piping.
Assembly
Place approximately 4 g of Inaya™ ganache between two Inaya™ shells.
Place in the refrigerator prior to serving.
Comments