Alunga™ Macaron

Cook at 123°C

Cook at 253°F/123°C

Pour over

Make an Italian meringue.

Blend and sieve

Blend and sift

Blend and sift

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.

Bring to a boil

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.

Place approximately 4 g of Inaya™ ganache between two Inaya™ shells.
Place in the refrigerator prior to serving.