Green pea and Zephyr™ macaron


Created by
  • Ramon Morato - Global Creative Innovation Leader for the Cacao Barry® brand

Macaron shell mix

ingredients preparation
  • 1000g
    TPT (50% icing sugar, 50% powdered almonds)
  • 170g
    fresh egg whites
  • 500g
  • 180g
  • 170g
    egg white
  • 15g
    green colourant powder

Mix the TPT with unbeaten fresh egg whites.
Separately, boil the sugar with the water until reaching 117ºC.
Add the colouring and pour over the beaten egg whites to create an Italian meringue.
Fold the mixtures together and pipe rounds on baking sheets.
Leave to dry approximately 10-15 minutes and bake at 160ºC.

Green pea and Zephyr™ white chocolate couverture ganache

ingredients preparation
  • 250g
    liquified green pea juice
  • 30g
    freeze-dried green pea powder
  • 25g
  • 400g
  • 6g
    gelatin leaves
  • 50g
    fresh butter

Mix the liquefied green pea juice with the pea powder, dissolve the dextrose and cool to about 30ºC.
In intervals, add to the white chocolate couverture melted to about 45ºC.
Incorporate the gelatine and finally emulsify the butter when the mixture has reached about 40/50ºC.
Set aside.

Green pea jelly

ingredients preparation
  • 250g
    liquified green pea juice
  • 20g
  • 20g
  • 1g
  • 5g
    gellan gum
  • 2g
    gelatin leaves

Heat the liquefied pea with the sugars, salt, and gellan gum until they boil.
Incorporate the previously soaked leaf gelatine.
Store in the fridge.
Break the gel with beater and pipe.

Green anise crumble

ingredients preparation
  • 100g
    demerara sugar
  • 80g
  • 100g
  • 8g
    ground green anise
  • 3g

Cube the butter and keep cold.
Add the other ingredients to the mixer, add the butter and mix.
Mix until a brittle dough is obtained, bake at 160ºC.



Pipe dots of pea ganache on the macaron shells.
Sandwich the shells and set aside.
Pipe the green pea jelly, a cube of feta cheese and the anise crumble on the surface before serving.
Decorate to taste.

Get in Touch