Inaya™ Macaron

Recipe

ingredients	preparation
360g sugar 80g water	Cook at 123°C
360g sugar 80g water	Cook at 254°F/123°C
130g lightly beaten egg whites	Pour over
Make an Italian meringue.
365g almond powder 370g confectioner's sugar 65g Plein Arôme	Blend and sieve
365g almond powder 370g confectioner's sugar 65g Plein Arôme	Blend and sieve
365g almond powder 370g confectioner's sugar 65g Plein Arôme	Blend and sift
125g raw egg whites	Add
Blend the two mixtures together once the Italian meringue is at 40°C. Pipe onto a baking sheet and bake for 12 minutes at 150°C.
Blend the two mixtures together once the Italian meringue is at 104°F/40°C. Pipe onto a baking sheet and bake for 12 minutes at 302°F/150°C.

ingredients	preparation
200g cream 30g butter 40g invert sugar	Bring to a boil
225g DARK COUVERTURE - INAYA™ 65% - PISTOLS - 20KG BOX	At 80°C, pour over
Pour the cream at 80°C over the Inaya™ 65% dark chocolate couverture. Emulsion the ganache in a Robot-Coupe. Reserve in a bowl.

ingredients	preparation
11g CACAO POWDER - EXTRA BRUTE 22-24% - POWDER - 1KG BAG	Place approximately 4 g of Inaya™ ganache between two Inaya™ shells. Place in the refrigerator prior to serving.