White Peach-Blue Tea Macaron
- Level:
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Easy
- Makes:
-
Recipe for approximately 75 macaroons
Macaroon Biscuit
Used products: Macaroon Biscuit
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4.6 ozegg white
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12.7 ozsugar
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2.8 ozwater
Preparation: Macaroon Biscuit
Prepare an Italian meringue with
Used products: Macaroon Biscuit
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4.9 ozegg white
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12.9 ozalmond powder
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13.1 ozconfectioner's sugar
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Q.S.orange colourant powder
Preparation: Macaroon Biscuit
Mix and sift
Mix the Italian meringue with sifted powders.
Pipe and put in the oven directly.
Bake at 150°C (302°F) on a double plate for 12 mins.
Used products: Macaroon Biscuit
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3.2 oz90°C alcohol
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0.4 ozgold sparkling powder
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Q.S.orange colourant powder
Preparation: Macaroon Biscuit
When baked, spray with the following mixture
White Peach - Earl Grey French Blue Ganache
Used products: White Peach - Earl Grey French Blue Ganache
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12.3 ozwhite peach puree
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3.5 ozwhipped cream 35%
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0.5 ozbutter
Preparation: White Peach - Earl Grey French Blue Ganache
Boil
Used products: White Peach - Earl Grey French Blue Ganache
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0.2 ozMariage Frères® 'Earl Grey French Blue' tea
Preparation: White Peach - Earl Grey French Blue Ganache
At 95°C (203°F), pour over
Infuse for 10 mins.
Pass through a sieve while pressing the tea leaves.
Used products: White Peach - Earl Grey French Blue Ganache
Preparation: White Peach - Earl Grey French Blue Ganache
and pour at 80°C (176°F) over
White Peach Jam
Used products: White Peach Jam
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2.8 ozwhite peach pieces
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3.9 ozwhite peach puree
Preparation: White Peach Jam
Cook at 40°C (104°F)
Used products: White Peach Jam
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1.6 ozsugar
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0.1 ozNH pectin
Preparation: White Peach Jam
Mix and add
Cook at 102°C (215,6°F).
Then, cool down in another container.
Mix the jam before filling.
Assembly
Pipe the White Peach/Earl Grey French Blue ganache around the outside edge of a macaroon biscuit and pipe the White Peach jam in the center.
Cover with top macaroon biscuit.
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