Mango chocolate macaroons
Recipe
Macaroons
| ingredients | preparation |
|---|---|
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Combine and beat with a paddle mixer to obtain an almond paste. |
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Beat until half-whipped |
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Combine and heat up to 118°C (244°F). Pour onto the half-whipped egg whites and fold in carefully. |
Add the lukewarm meringue to the almond paste and fold in until you obtain a shiny, homogeneous mass. Pipe onto a baking sheet. With a fi ne pencil, add a touch of liquid cocoa on top. Bake for 15 minutes at 160°C (320°F). |
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Milk chocolate and mango ganache
| ingredients | preparation |
|---|---|
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Combine and heat to 40°C (104°F). |
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Melt and add. Mix until smooth and leave to crystallise. |
Milk chocolate and mango ganache
Combine and heat to 40°C (104°F). |
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Add. Mix until smooth and leave to crystallise. |
Mango balls
| ingredients | preparation |
|---|---|
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Scoop out mango balls. Combine with mango puree, vanilla and sugar, if needed. |
Finishing and presentation
- Pipe some ganache onto a macaroon shell. - Place the mango balls all around the edge. - Close with another macaroon shell. |
