Green pea and Zephyr™ macaron

Green pea and Zephyr™ macaron

Recipe for approx. 120 macarons

Macaron shell mix

Used products: Macaron shell mix

  • 1000 g
    TPT (50% icing sugar, 50% powdered almonds)
  • 170 g
    fresh egg whites
  • 500 g
  • 180 g
  • 170 g
    egg white
  • 15 g
    green colourant powder

Preparation: Macaron shell mix

Mix the TPT with unbeaten fresh egg whites.
Separately, boil the sugar with the water until reaching 117ºC.
Add the colouring and pour over the beaten egg whites to create an Italian meringue.
Fold the mixtures together and pipe rounds on baking sheets.
Leave to dry approximately 10-15 minutes and bake at 160ºC.

Green pea and Zephyr™ white chocolate couverture ganache

Used products: Green pea and Zephyr™ white chocolate couverture ganache

Preparation: Green pea and Zephyr™ white chocolate couverture ganache

Mix the liquefied green pea juice with the pea powder, dissolve the dextrose and cool to about 30ºC.
In intervals, add to the white chocolate couverture melted to about 45ºC.
Incorporate the gelatine and finally emulsify the butter when the mixture has reached about 40/50ºC.
Set aside.

Green pea jelly

Used products: Green pea jelly

  • 250 g
    liquified green pea juice
  • 20 g
  • 20 g
  • 1 g
  • 5 g
    gellan gum
  • 2 g
    gelatin leaves

Preparation: Green pea jelly

Heat the liquefied pea with the sugars, salt, and gellan gum until they boil.
Incorporate the previously soaked leaf gelatine.
Store in the fridge.
Break the gel with beater and pipe.

Green anise crumble

Used products: Green anise crumble

  • 100 g
    demerara sugar
  • 80 g
  • 100 g
  • 8 g
    ground green anise
  • 3 g

Preparation: Green anise crumble

Cube the butter and keep cold.
Add the other ingredients to the mixer, add the butter and mix.
Mix until a brittle dough is obtained, bake at 160ºC.



Pipe dots of pea ganache on the macaron shells.
Sandwich the shells and set aside.
Pipe the green pea jelly, a cube of feta cheese and the anise crumble on the surface before serving.
Decorate to taste.