Raspberry Hazelnut Macaron

ingredients	preparation
85g cream 85g milk 35g Butter 136g NPN-AC-A098811 119g	Heat cream, milk and butter to 149° F. Pour over hazelnut butter and chocolate. Burr mix.

ingredients	preparation
248g NLN-PO-A093503 248g powdered sugar 3g 106g Egg Whites #1 60g 247g Sugar 93g Egg Whites #2 5g egg white powder	Preheat oven to 320° F. Sift almond flour and powdered sugar together. Add powdered color to egg whites #1. Combine egg white mixture with flour/sugar to make a paste. Cover with plastic wrap to the surface. In a pot, bring the water and sugar to 244° F. Whip egg whites #2 with egg white powder. Slowly pour sugar water mixture into fully whipped whites. Once mixture has cooled to 122° F switch to a paddle and add in paste. Combine paste and meringue on low speed. Once ready, pipe with a number 809 round tip. After piping, allow shells to dry before baking. Bake shells at 320° F for 15-16 minutes, depending on size.

ingredients

preparation

Preheat oven to 320° F.
Sift almond flour and powdered sugar together.
Add powdered color to egg whites #1. Combine egg white mixture with flour/sugar to make a paste. Cover with plastic wrap to the surface.
In a pot, bring the water and sugar to 244° F.
Whip egg whites #2 with egg white powder.
Slowly pour sugar water mixture into fully whipped whites.
Once mixture has cooled to 122° F switch to a paddle and add in paste.
Combine paste and meringue on low speed.
Once ready, pipe with a number 809 round tip.
After piping, allow shells to dry before baking.
Bake shells at 320° F for 15-16 minutes, depending on size.

ingredients	preparation
210g 40g raspberry puree 31g glucose 31g sugar 4g Pectin NH	In a pot, heat raspberries, purée and glucose to 104° F. Separately, mix together sugar and pectin. Whisk in sugar / pectin mixture to purée mixture. Bring to a boil.

Recipe