Red pepper and Zephyr™ macaron

Used Cacao Barry products
Macarons

Red pepper and Zephyr™ macaron

Created by
  • Ramon Morató
    Global Creative Innovation Leader for the Cacao Barry® brand
Level
level 2
Dosage
Recipe for approx. 120 macarons
Used Cacao Barry products
Recipe components

Macaron shell mix

IngredientsPreparation
  • 1000g
    TPT (50% icing sugar, 50% powdered almonds)
  • 170g
    fresh egg whites
  • 500g
    sugar
  • 180g
    water
  • 170g
    egg white
  • 15g
    orange colourant powder
  • 5g
    red colourant powder

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.

Red pepper and Zephyr™ white chocolate couverture ganache

IngredientsPreparation
  • 250g
    roasted red pepper juice
  • 20g
    roasted red pepper extract
  • 25g
    dextrose
  • 6g
    gelatin leaves
  • 50g
    fresh butter

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.

Others

IngredientsPreparation
  • Q.S.
    fresh herb sprouts and/or microgreens
  • Q.S.
    smoked salt
  • Q.S.
    smoked Iziadabal cheese
  • Q.S.
    dehydrated olive paste

Assembly

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.