White Peach-Blue Tea Macaron
- Level:
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Easy
- Makes:
-
Recipe for approximately 75 macaroons
Macaroon Biscuit
Used products: Macaroon Biscuit
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4.6 ozEgg white
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12.7 ozSugar
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2.8 ozWater
Preparation: Macaroon Biscuit
Prepare an Italian meringue with
Used products: Macaroon Biscuit
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4.9 ozEgg white
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12.9 ozAlmond powder
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13.1 ozConfectioner's sugar
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Q.S.Orange colourant powder
Preparation: Macaroon Biscuit
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.
Used products: Macaroon Biscuit
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3.2 oz90°c alcohol
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0.4 ozGold sparkling powder
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Q.S.Orange colourant powder
Preparation: Macaroon Biscuit
When baked, spray with the following mixture
White Peach - Earl Grey French Blue Ganache
Used products: White Peach - Earl Grey French Blue Ganache
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12.3 ozWhite peach puree
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3.5 ozWhipped cream 35%
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0.5 ozButter
Preparation: White Peach - Earl Grey French Blue Ganache
Boil
Used products: White Peach - Earl Grey French Blue Ganache
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0.2 ozMariage frères® 'earl grey french blue' tea
Preparation: White Peach - Earl Grey French Blue Ganache
At 95°C (203°F), pour over
Infuse for 10 mins.
Pass through a sieve while pressing the tea leaves.
Used products: White Peach - Earl Grey French Blue Ganache
Preparation: White Peach - Earl Grey French Blue Ganache
and pour at 80°C (176°F) over
White Peach Jam
Used products: White Peach Jam
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2.8 ozWhite peach pieces
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3.9 ozWhite peach puree
Preparation: White Peach Jam
Cook at 40°C (104°F)
Used products: White Peach Jam
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1.6 ozSugar
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0.1 ozNh pectin
Preparation: White Peach Jam
Mix and add
Cook at 102°C (215,6°F).
Then, cool down in another container.
Mix the jam before filling.
Assembly
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.
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