Celery and Zephyr™ macaron


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
  • 180g
  • 170g
    egg white
  • 15g
    white colourant powder

Mix the TPT with the fresh egg whites but do not beat
In another pan boil the sugar and water, bring to 117°C and pour over the beaten egg whites to make an Italian meringue.
Combine the two mixtures and with the dough, form circles on baking sheets.
Let dry for 10-15 min and then bake at 160°C.

Celery and Zephyr™ white chocolate couverture ganache

ingredients preparation
  • 250g
    fresh celery juice
  • 30g
    celery extract in powder
  • 25g
  • 400g
  • 6g
    gelatin leaves
  • 50g
    fresh butter

Mix the juice with the celery powder, dissolve the dextrose and warm to 30°C.
Slowly pour the celery mixture over the melted white chocolate couverture at 45°C.
Add in the gelatin when the mixture reaches 40-50°C, emulsify with the butter.
Set aside.

Black pepper crumble

ingredients preparation
  • 100g
    demerara sugar
  • 80g
  • 120g
    fine flour
  • 5g
    black pepper
  • 3g

Cut the butter into cubes and store in the refrigerator.
Place all other ingredients in the machine, add the butter and mix.
Mix until it forms a crumbly dough, then bake at 160°C.



Pipe dots of celery ganache in the macarons and place a diced celery.
Sandwich the shells and set aside.
Pipe a dot of cream cheese to the top before serving.
Decorate as you wish.

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