Chocolate Passion Macaron

For the dark chocolate ganache

Ingredients Preparation
  • 181g
    Cacao Barry Excellence, 55%
  • 269g
    Heavy Cream
  • 69g
  • 13g
  1. Melt chocolate at 104O F.
  2. Separately, heat cream, glucose and butter.
  3. Make an emulsion with the liquids at 86O F.

For the macarons

Ingredients Preparation
  1. Preheat oven to 320O F.
  2. Sift almond flour and powdered sugar together.
  3. Add powdered color to egg whites #1. Combine egg white mixture with flour/sugar to make a paste. Cover with plastic wrap to the surface.
  4. In a pot, bring the water and sugar to 244O F.
  5. Whip egg whites #2 with egg white powder.
  6. Slowly pour sugar water mixture into fully whipped whites.
  7. Once mixture has cooled to 122O F switch to a paddle and add in paste.
  8. Combine paste and meringue on low speed.
  9. Once ready, pipe with a number 809 round tip.
  10. After piping, allow shells to dry before baking.
  11. Bake shells at 320O F for 15-16 minutes, depending on size.

For the passion mango confit

Ingredients Preparation
  • 29g
  • 5g
    NH pectin
  • 145g
    passion fruit puree
  • 70g
    mango puree
  1. Mix the sugar and pectin together.
  2. Separately, warm purees to 113O F.
  3. Whisk in sugar/pectin mixture to pureĢe mixture.
  4. Bring to a boil while continuing to whisk.

For the assembly

  1. Pair macaron shells based on size.
  2. Pipe ring of chocolate ganache.
  3. Fill center of ring with fruit confit.
  4. Gently press top shell to adhere.
  5. Let set in fridge overnight.

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Maureen Shanahan
  • Artisans & Chefs

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Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528