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Timeless Classics
Cacao Barry Légère 1% cacao powder is ideal for meringue-based items like these macarons. The low fat content ensures that the meringue retains most of it's volume.This is a perfect bite to end an indulgent meal. Pair with the Cocoa Meringues to elevate the experience.Cacao Barry Légère 1% cacao powder is ideal for meringue-based items like these macarons. The low fat content ensures that the meringue retains most of it's volume.This is a perfect bite to end an indulgent meal. Pair with the Cocoa Meringues to elevate the experience.Cacao Barry Légère 1% cacao powder is ideal for meringue-based items like these macarons. The low fat content ensures th...
- Shelf life:
- 4 Days
- Conservation:
- Refrigeration
Containing: 2 Components
Chocolate Macaron
Ingredients: Chocolate Macaron
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250 gConfectioners sugar
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105 gEgg Whites #1
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250 gsugar
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90 gwater
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85 gEgg Whites #2
Preparation: Chocolate Macaron
- In a food processor, pulse together the almond flour, cocoa powder, and confectioners sugar until homogenous
- Add egg whites 1 and mix into a paste
- Boil the sugar with the water, bring to a temperature of 117C and pour onto the whisked egg whites 2 to create an italian meringue
- Combine the two mixtures and pipe rounds of the resuting batter onto a baking sheet
- Let dry for 10-15 minutes and bake in the oven at 160C
Olive Oil Filling
Ingredients: Olive Oil Filling
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125 ginverted sugar
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125 gglucose
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80 gEgg yolk
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150 gArbequina olive oil
Preparation: Olive Oil Filling
- Place yolk in a blender
- Melt olive oil and cocoa butter together
- Bring sugars to 116C
- Slowly stream in hot sugar into the blender while running to cook the yolks
- With the motor still running, stream in olive oil mixture to create an emulsion
- Transfer to a piping bag and allow to cool to room temperature before filling macaron shells
Tools
- Saucepan
- Blender
- Rubber Spatula
- Probe Thermometer
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