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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130 gegg white
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360 gsugar
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80 gwater
Preparation: Macaroon Biscuit
Prepare an Italian meringue with
Used products: Macaroon Biscuit
-
140 gegg white
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365 galmond powder
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370 gconfectioner'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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90 g90°C alcohol
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10 ggold 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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350 gwhite peach puree
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100 gwhipped cream 35%
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15 gbutter
Preparation: White Peach - Earl Grey French Blue Ganache
Boil
Used products: White Peach - Earl Grey French Blue Ganache
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5 gMariage 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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80 gwhite peach pieces
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110 gwhite peach puree
Preparation: White Peach Jam
Cook at 40°C (104°F)
Used products: White Peach Jam
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45 gsugar
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4 gNH 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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