Milk Chocolate Lemon Macaron
Ingredients
Macaron (with Cooked Italian Meringue)
Milk Chocolate Lemon Ganache
Instructions
Macaron (with Cooked Italian Meringue)
  1. Combine the icing sugar, almond flour and egg white #1, mix to get a firm consistency.
  2. 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.
  3. Whip until meringue cools t o 40°C/104°F; gently add meringue to first mixture.
  4. Mix until smooth and shiny.
  5. Pipe macaroons of 6cm diameter on a Silpat®.
  6. Sprinkle flecks of gold leaf on top of the piped macarons.
  7. Bake on a double tray in a convection oven at 160°C/320°F for about 12 minutes.
Milk Chocolate Lemon Ganache
  1. Combine the heavy cream and the glucose syrup, and bring to a boil.
  2. 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.
  3. Process until completely smooth and homogeneous.
  4. Pour out into a shallow pan lined with a non-stick mat. Cover with plastic wrap.
  5. Allow to cool completely.
  6. Use for piping as desired.