
Used Cacao Barry products
Fall / Winter
Alunga™ Macaron

Level
level 1
Dosage
Recipe for 75 macaroons
Used Cacao Barry products
Recipe components
Alunga™ shells
Ingredients | Preparation |
---|---|
| Cook at 123°C |
| Cook at 253°F/123°C |
| Pour over |
Make an Italian meringue. | |
| Blend and sieve |
| Blend and sift |
| Blend and sift |
| Add |
Blend the two mixtures together once the Italian meringue is at 40°C. | |
Blend the two mixtures together once the Italian meringue is at 104°F/40°C. |
Alunga™ ganache
Ingredients | Preparation |
---|---|
| Bring to a boil |
| At 80°C, pour over |
The ganache should crystallise for at least 12 hours before piping. |
Assembly
Place approximately 4 g of Inaya™ ganache between two Inaya™ shells. |