Srednje tezine

Makes : 60 Macaron

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.

rok trajanja:: 4 Days
Conservation:: Refrigeration

Containing: 2 Components

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210 g

American Almond Nut Flours - Almond Flour Blanched - 5# carton
33 g

Cacao Barry CACAO POWDER - LÉGÈRE 1% - POWDER - 0.75 KG BAG
250 g

Confectioners sugar
105 g

Egg Whites #1
250 g

sugar
90 g

water
85 g

Egg Whites #2

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

125 g

inverted sugar
125 g

glucose
80 g

Egg yolk
150 g

Arbequina olive oil
85 g

Cacao Barry Cocoa butter - Deodorized Cocoa Butter - easymelt - 3kg bucket

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