Red pepper and Zephyr™ macaron

Mix the TPT with unbeaten fresh egg whites.
Separately, boil the sugar with the water until reaching 117ºC. Add the colouring and pour over the beaten egg whites to create an Italian meringue.
Fold the mixtures together and pipe rounds on baking sheets.
Leave to dry approximately 10-15 minutes and bake at 160ºC.

Oven-roast the peppers, peel, remove the seeds and liquidise.
Mix 250 g of the roasted red pepper juice with the pepper extract, dissolve the dextrose and cool to about 30ºC.
In intervals, add to the white chocolate couverture melted to about 45ºC.
Incorporate the gelatine and finally emulsify the butter when the mixture has reached about 40/50ºC.
Set aside.

Pipe dots of red pepper ganache on the macaron shells.
Sandwich the shells and set aside.
Pipe a dot of ganache on the surface before serving, place some shavings of Idiazabal cheese, black olive crumble and Maldon salt.
Decorate to taste.