Inaya™ Macaron

Inaya™ Macaron

Level:
Easy
Makes:
Recipe for 75 macaroons

Inaya™ shells

Used products: Inaya™ shells

  • 360 g
    sugar
  • 80 g
    water

Preparation: Inaya™ shells

Cook at 123°C

Used products: Inaya™ shells

  • 360 g
    sugar
  • 80 g
    water

Preparation: Inaya™ shells

Cook at 254°F/123°C

Used products: Inaya™ shells

  • 130 g
    lightly beaten egg whites

Preparation: Inaya™ shells

Pour over

Make an Italian meringue.

Used products: Inaya™ shells

  • 365 g
    almond powder
  • 370 g
    confectioner's sugar
  • 65 g
    DCP-22GT-BY

Preparation: Inaya™ shells

Blend and sieve

Used products: Inaya™ shells

  • 365 g
    almond powder
  • 370 g
    confectioner's sugar
  • 65 g
    DCP-22GT-BY

Preparation: Inaya™ shells

Blend and sieve

Used products: Inaya™ shells

  • 365 g
    almond powder
  • 370 g
    confectioner's sugar
  • 65 g
    DCP-22GT-BY

Preparation: Inaya™ shells

Blend and sift

Used products: Inaya™ shells

  • 125 g
    raw egg whites

Preparation: Inaya™ 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

  • 200 g
    cream
  • 30 g
    butter
  • 40 g
    invert sugar

Preparation: Inaya™ Ganache

Bring to a boil

Preparation: Inaya™ Ganache

At 80°C, pour over

Pour the cream at 80°C over the Inaya™ 65% dark chocolate couverture.
Emulsion the ganache in a Robot-Coupe.
Reserve in a bowl.