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Zéphyr™ Matcha Tea and Morello Cherry Macaron

Used Cacao Barry products

Fall / Winter

Zéphyr™ Matcha Tea and Morello Cherry Macaron

Level

level 1

Dosage

Makes approximately 75 macaroons

Used Cacao Barry products

Macaroon

Ingredients	Preparation
130g egg white 360g sugar 80g water	Italian meringue
140g raw egg whites 365g almond powder 370g confectioner's sugar	Mix and sieve
Mix the meringue and sieved powder together. Pipe the meringue onto a baking sheet and place directly in the oven. Sprinkle with Matcha Tea. Bake at 150°C on a baking sheet placed on top of a second baking sheet for approximately 12 minutes.

Matcha Tea and Morello Cherry filling

Ingredients	Preparation
330g Morello cherry puree 100g 35% cream 5g Matcha tea	Boil
600g Zéphyr™ 34%	Pour the mixture at 80°C over
Leave the ganache to set. Aerate before filling the macaroons.

Finish

Ingredients	Preparation
100g 50° alcohol 10g sparkling silver powder Q.S. red colourant powder	When the macaroons are cooked, spray with

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