Raspberry & Ruby Chocolate Macaron
Makes: 24 pices
  • Good to go
Savour the berry-like taste of the ruby chocolate combined with the raspberry filling
Savour the berry-like taste of the ruby chocolate combined with the raspberry filling
Shelf life:
3 days
Conservation:
+3 Celsius
Containing: 3 Components

Pink Macaron Shell

Ingredients: Pink Macaron Shell

  • 5.3 oz
    almond powder
  • 5.3 oz
    icing sugar

Preparation: Pink Macaron Shell

Mix together and sieve 3 time.

Ingredients: Pink Macaron Shell

  • 1.9 oz
    Egg whites

Preparation: Pink Macaron Shell

Add

Ingredients: Pink Macaron Shell

Preparation: Pink Macaron Shell

Melt and add

Ingredients: Pink Macaron Shell

  • 5.3 oz
    sugar
  • 1.2 oz
    water

Preparation: Pink Macaron Shell

Cook at 119°C

Ingredients: Pink Macaron Shell

  • 1.9 oz
    egg whites

Preparation: Pink Macaron Shell

Whip at 80% and add the cooked sugar.

Mix the two mixtures together once the Italian meringue is at 40 - 45°C.
Pipe using a plain nozzle (20 mm Ø) on a silpat, giving it a heart-shaped of 12 cm.
Bake in a ventilated oven at 150°C for 16 to 18 min.

Raspberry Marmelade

Ingredients: Raspberry Marmelade

  • 4.4 oz
    Frozen Raspberry
  • 0.4 oz
    Lemon Puree - Les Verges Boiron
  • 4.4 oz
    sugar

Preparation: Raspberry Marmelade

Mix all together and cook at 72 Brix.

Let it cool down at 4°C.

Ruby Chocolate Whipped Ganache

Ingredients: Ruby Chocolate Whipped Ganache

  • 5.3 oz
    Cream 35 %

Preparation: Ruby Chocolate Whipped Ganache

Boil

Ingredients: Ruby Chocolate Whipped Ganache

Preparation: Ruby Chocolate Whipped Ganache

Pour and mix well using a blender.

Ingredients: Ruby Chocolate Whipped Ganache

  • 10.6 oz
    Cream 35 %

Preparation: Ruby Chocolate Whipped Ganache

Add the cold cream.

Let cool overnight in the refrigerator. Whip, the day after.

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