Milk Chocolate Lemon Macaron
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Ingredients
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Unit of Measurement
- Macaron (with Cooked Italian Meringue)
- 300 g icing sugar
- 300 g white almond flour - sifted
- 110 g egg whites #1
- 300 g granulated sugar
- 75 g water
- 110 g egg whites #2
- 5 g PreGel Five Star Chef Albumissimo (Meringue Powder) - 71904
- as needed yellow food coloring
- Milk Chocolate Lemon Ganache
- 474 g heavy cream
- 24 g glucose syrup
- 500 g 44% - Fine Milk Chocolate Couverture
- 60 g PreGel Five Star Chef Pannacrema Lemon - 76276
Method of Preparation
Macaron (with Cooked Italian Meringue)
- Combine the icing sugar, almond flour and egg white #1, mix to get a firm consistency.
- Combine the granulated sugar and water, and cook to 118°C/244°F; pour over whipping egg white #2 mixed with PreGel Five Star Chef Albumissimo (Meringue Powder) - 71904.
- Whip until meringue cools t o 40°C/104°F; gently add meringue to first mixture.
- Mix until smooth and shiny.
- Pipe macaroons of 6cm diameter on a Silpat®.
- Sprinkle flecks of gold leaf on top of the piped macarons.
- Bake on a double tray in a convection oven at 160°C/320°F for about 12 minutes.
Milk Chocolate Lemon Ganache
- Combine the heavy cream and the glucose syrup, and bring to a boil.
- Put the 44% Fine Milk Chocolate Couverture and PreGel Five Star Chef Pannacrema Compound Lemon into a food processor, and pour the hot liquid over the chocolate.
- Process until completely smooth and homogeneous.
- Pour out into a shallow pan lined with a non-stick mat. Cover with plastic wrap.
- Allow to cool completely.
- Use for piping as desired.