Beetroot 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
  • 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
  • 400g
  • 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
  • 120g
    weak flour
  • 6g
    pink pepper
  • 3g

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.



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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