Alunga™ Macaron

Alunga™ Macaron

Level:
Easy
Makes:
Recipe for 75 macaroons

Alunga™ shells

Used products: Alunga™ shells

  • 360 g
    sugar
  • 80 g
    water

Preparation: Alunga™ shells

Cook at 123°C

Used products: Alunga™ shells

  • 360 g
    sugar
  • 80 g
    water

Preparation: Alunga™ shells

Cook at 253°F/123°C

Used products: Alunga™ shells

  • 130 g
    lightly beaten egg whites

Preparation: Alunga™ shells

Pour over

Make an Italian meringue.

Used products: Alunga™ shells

  • 365 g
    almond powder
  • 370 g
    confectioner's sugar
  • 40 g
    DCP-22GT-BY

Preparation: Alunga™ shells

Blend and sieve

Used products: Alunga™ shells

  • 365 g
    almond powder
  • 370 g
    confectioner's sugar
  • 40 g
    DCP-22GT-BY

Preparation: Alunga™ shells

Blend and sift

Used products: Alunga™ shells

  • 365 g
    almond powder
  • 370 g
    confectioner's sugar
  • 40 g
    DCP-22GT-BY

Preparation: Alunga™ shells

Blend and sift

Used products: Alunga™ shells

  • 125 g
    raw egg whites

Preparation: Alunga™ shells

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

Used products: Inaya™ ganache

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

Preparation: Inaya™ ganache

Bring to a boil

Preparation: Inaya™ ganache

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 Robot-Coupe.
Reserve in a bowl.

Assembly

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