Red pepper 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
    orange colourant powder
  • 5g
    red 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.

Red pepper and Zephyr™ white chocolate couverture ganache

ingredients preparation
  • 250g
    roasted red pepper juice
  • 20g
    roasted red pepper extract
  • 25g
  • 400g
  • 6g
    gelatin leaves
  • 50g
    fresh butter

Oven-roast the peppers, peel, remove the seeds and liquidise.
Mix 250 g of the roasted red pepper juice with the pepper extract, 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.



Pipe dots of red pepper ganache on the macaron shells.
Sandwich the shells and set aside.
Pipe a dot of ganache on the surface before serving, place some shavings of Idiazabal cheese, black olive crumble and Maldon salt.
Decorate to taste.

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