Beetroot and Zephyr™ macaron

Recipe

Created by

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

Macaron dough

ingredients	preparation
1000g TPT (50% icing sugar, 50% powdered almonds) 170g fresh egg whites 500g sugar 180g water 170g egg white 40g violet colourant powder	Mix the 50/50 powdered almond/icing sugar blend with the fresh egg whites without whipping. Separately, boil the sugar and water together up to 117ºC, add the colour and pour over the whipped egg whites to obtain an Italian meringue. Mix the two mixtures together and measure out onto oven sheets. Leave to dry for 10 to 15 minutes and bake in the oven at 160ºC.

Beetroot and Zephyr™ white chocolate couverture ganache

ingredients	preparation
250g special liquified beetroot 30g powdered beetroot 25g dextrose 400g CHW-N34ZEPH 4g gelatin leaves 50g fresh butter	Mix the powdered beetroot juice, dissolve the dextrose and bring to a temperature of around 30ºC. Pour at intervals over the white chocolate couverture melted at around 45ºC. Incorporate the gelatine and, finally, emulsify the butter when the mixture reaches a temperature of around 40/50ºC. Place to one side.

Pink pepper crumble

ingredients	preparation
100g demerara sugar 80g butter 120g weak flour 6g pink pepper 3g salt	Cut the butter into cubes and store in the fridge. Place the rest of the ingredients in the machine, add the butter and mix. Mix until a shortcrust pastry is obtained and then bake in the oven at 160ºC.

Others

Assembly

Pipe dots of beetroot ganache onto the macarons.
Sandwich the shells and set aside.
Pipe in the centre a dot of cream cheese before serving.
Decorate as required.

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