Alunga™ Macaron

Used Cacao Barry products
Fall / Winter

Alunga™ Macaron

Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 1
Dosage
Recipe for 75 macaroons
Used Cacao Barry products
Recipe components

Alunga™ shells

IngredientsPreparation
  • 360g
    sugar
  • 80g
    water

Cook at 123°C

  • 360g
    sugar
  • 80g
    water

Cook at 253°F/123°C

  • 130g
    lightly beaten egg whites

Pour over

Make an Italian meringue.

  • 365g
    almond powder
  • 370g
    confectioner's sugar

Blend and sieve

  • 365g
    almond powder
  • 370g
    confectioner's sugar

Blend and sift

  • 365g
    almond powder
  • 370g
    confectioner's sugar

Blend and sift

  • 125g
    raw egg whites

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

IngredientsPreparation
  • 200g
    cream
  • 50g
    butter
  • 20g
    glucose

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 food processor.
Reserve in a bowl.

Assembly

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