Alunga™ Macaron
- Level:
-
Easy
- Makes:
-
Recipe for 75 macaroons
Alunga™ shells
Used products: Alunga™ shells
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12.7 ozsugar
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2.8 ozwater
Preparation: Alunga™ shells
Cook at 123°C
Used products: Alunga™ shells
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12.7 ozsugar
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2.8 ozwater
Preparation: Alunga™ shells
Cook at 253°F/123°C
Used products: Alunga™ shells
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4.6 ozlightly beaten egg whites
Preparation: Alunga™ shells
Pour over
Make an Italian meringue.
Used products: Alunga™ shells
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12.9 ozalmond powder
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13.1 ozconfectioner's sugar
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1.4 ozDCP-22GT-BY
Preparation: Alunga™ shells
Blend and sieve
Used products: Alunga™ shells
-
12.9 ozalmond powder
-
13.1 ozconfectioner's sugar
-
1.4 ozDCP-22GT-BY
Preparation: Alunga™ shells
Blend and sift
Used products: Alunga™ shells
-
12.9 ozalmond powder
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13.1 ozconfectioner's sugar
-
1.4 ozDCP-22GT-BY
Preparation: Alunga™ shells
Blend and sift
Used products: Alunga™ shells
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4.4 ozraw 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.
Inaya™ ganache
Used products: Inaya™ ganache
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7.1 ozcream
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1.8 ozbutter
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0.7 ozglucose
Preparation: Inaya™ ganache
Bring to a boil
Used products: Inaya™ ganache
Preparation: Inaya™ ganache
At 176ºF/80°C, pour over
Pour the cream at 176ºF/80°C over the Inaya™ 65% dark chocolate couverture.
Emulsify the ganache in a Robot-Coupe.
Reserve in a bowl.
Assembly
Place approximately 4 g of Inaya™ ganache between two Inaya™ shells.
Place in the refrigerator prior to serving.
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