Zéphyr™ Matcha Tea and Morello Cherry Macaron

Macaroon

Ingredients Preparation
  • 130g
    egg white
  • 360g
    sugar
  • 80g
    water

Italian meringue

  • 140g
    raw egg whites
  • 365g
    almond powder
  • 370g
    confectioner's sugar

Mix and sieve

Mix the meringue and sieved powder together.
Pipe the meringue onto a baking sheet and place directly in the oven.
Sprinkle with Matcha Tea.
Bake at 150°C on a baking sheet placed on top of a second baking sheet for approximately 12 minutes.

Matcha Tea and Morello Cherry filling

Ingredients Preparation
  • 330g
    Morello cherry puree
  • 100g
    35% cream
  • 5g
    Matcha tea

Boil

  • 600g
    Zéphyr™

Pour the mixture at 80°C over

Leave the ganache to set.
Aerate before filling the macaroons.

Finish

Ingredients Preparation
  • 100g
    50° alcohol
  • 10g
    sparkling silver powder
  • Q.S.
    red colourant powder

When the macaroons are cooked, spray with

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