White Peach-Blue Tea Macaron

Used Cacao Barry products
Spring / Summer

White Peach-Blue Tea Macaron

Created by
  • Martin Diez
    Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
level 1
Recipe for approximately 75 macaroons
Used Cacao Barry products
Recipe components

Macaroon Biscuit

  • 130g
    egg white
  • 360g
  • 80g

Prepare an Italian meringue with

  • 140g
    egg white
  • 365g
    almond powder
  • 370g
    confectioner's sugar
  • Q.S.
    orange colourant powder

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.

  • 90g
    90°C alcohol
  • 10g
    gold sparkling powder
  • Q.S.
    orange colourant powder

When baked, spray with the following mixture

White Peach - Earl Grey French Blue Ganache

  • 350g
    white peach puree
  • 100g
    whipped cream 35%
  • 15g


  • 5g
    Mariage Frères® 'Earl Grey French Blue' tea

At 95°C (203°F), pour over

Infuse for 10 mins.
Pass through a sieve while pressing the tea leaves.

and pour at 80°C (176°F) over

White Peach Jam

  • 80g
    white peach pieces
  • 110g
    white peach puree

Cook at 40°C (104°F)

  • 45g
  • 4g
    NH pectin

Mix and add

Cook at 102°C (215,6°F).
Then, cool down in another container.
Mix the jam before filling.


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.