Chocolate Passion Macaron

Recipe

ingredients	preparation
181g Cacao Barry Excellence, 55% 269g Heavy Cream 69g glucose 13g Butter	Melt chocolate at 104O F. Separately, heat cream, glucose and butter. Make an emulsion with the liquids at 86O F.

ingredients	preparation
248g powdered sugar 248g Powdered Color 106g water 60g Sugar 93g Egg white powder 3g Egg White #1 247g Egg White #2 248g Nut Flours - Almond Flour Blanched - 25# carton	Preheat oven to 320O 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 244O F. Whip egg whites #2 with egg white powder. Slowly pour sugar water mixture into fully whipped whites. Once mixture has cooled to 122O 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 320O F for 15-16 minutes, depending on size.

ingredients

preparation

Preheat oven to 320O 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 244O F.
Whip egg whites #2 with egg white powder.
Slowly pour sugar water mixture into fully whipped whites.
Once mixture has cooled to 122O 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 320O F for 15-16 minutes, depending on size.

ingredients	preparation
29g Sugar 5g NH pectin 145g passion fruit puree 70g mango puree	Mix the sugar and pectin together. Separately, warm purees to 113O F. Whisk in sugar/pectin mixture to purée mixture. Bring to a boil while continuing to whisk.