The Macaroon

Macaroon by Cacao Barry

ZÉPHYRTM & MATCHA TEA & MORELLO CHERRY
Recipe for 75 macaroons


Macaroon

Create an Italian meringue with
130 g Egg whites
360 g Caster sugar
80 g Water

Mix and sieve
370 g Icing sugar
365 g Ground almonds

Add 140 g Raw egg whites

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

Boil
330 g of Morello cherry puree
100 g Whipping cream 35% fat
5 g Matcha tea

When the mixture cools to 80°C pour over
600g ZéphyrTM White Chocolate

Leave the ganache to crystallise.
Aerate before filling the macaroons.

 

Finish

When the macaroons are cooked, spray with
100 g 50% Alcohol
10 g Sparkling silver powder
SQ Powdered red food colouring