By Allen Chen
Ingredients
Macaron Shell
- Almond flour 200g
- Icing sugar 200g
- Egg whites 150g
- Caster sugar 200g
- Water 50g Powder Food Coloring
- Egg white powder 3g
- color QS
Ganache Montée
- White chocolate 180g
- Candia Professional Signature Gourmet Cream 40% 200g
- Invert sugar 25g
Vanilla
- color QS
Crémeux
- Egg yolk 60g
- Sugar 30g
- Candia Professional Signature Gourmet Cream 40% 120g
- Gelatin 2g
- Candia Professional Signature Gourmet Butter 35g
Gel
- Water 100g
- Sugar 20g
- Agar 1g
Ganache
- White chocolate 180g
- Blackcurrant purée 90g
- Candia Professional Signature Gourmet Cream 40% 100g
- Glucose 20g
- Candia Professional Signature Gourmet Butter 35g
- color QS
Confit
- Purée 200g
- Sugar 80g
- Pectin NH 5g
- Lemon juice 10g
Gel
- Juice 80g
- Agar 0.8g
Chocolate Ganache
- Dark chocolate 220g
- Candia Professional Signature Gourmet Cream 40% 140g
- Glucose 25g
- Candia Professional Signature Gourmet Butter 40g
- color QS
Passion Confit
- Purée 200g
- Sugar 75g
- Pectin NH 4g
Gel
- Juice 100g
- Sugar 15g
- Agar 1g
Pistachio Ganache
- White chocolate 180g
- Pistachio paste 100g
- Candia Cream 120g
- Candia Butter 40g
- color QS
Strawberry Confit
- Purée 200g
- Sugar 70g
- Pectin NH 4g
Gel
- Juice 100g
- Agar 1g
Praliné
- Pistachio 100g
- Sugar 50g
Step1
Macaron Shell
Make Italian meringue, fold to ribbon stage, pipe, rest, bake at 150–160°C.
Step2
Assembly
Pipe ganache, add inner layers, fill core, close and mature 24h at 4°C.
The Chef’s Signature Touch
Balance acidity with fat: protect fruit cores with ganache for a clean, elegant finish.
