Try our fresh take on a classic dessert with our passion fruit puree.
30 Macarons
45 min.
Macaron Mass
Ingredients
| Ingredient | Amount |
|---|---|
|
Icing sugar |
246g |
|
Almond flour |
246g |
|
Vegan egg whites, warm processing |
90g |
|
Vegan egg whites, warm processing |
90g |
|
Sugar |
246g |
|
Water |
62g |
Preparation
Whip 90g vegan egg whites. Boil sugar and water to 118 ℃ and add the syrup to the already whipped egg whites. Continue to whisk
(until about 45℃). Mix powdered sugar, almond flour and the second 90g vegan egg whites. Fold whipped meringue into the almond-
Mottle powdered sugar mixture. Spread on Silpat and bake at 150 ℃ for 25 minutes.
Apricot Ganache
Ingredients
| Ingredient | Amount |
|---|---|
|
DIRA apricot puree |
120g |
|
Acid powder |
1g |
|
Potato protein solanic 300 |
1g |
|
Salt |
0,2g |
|
Glucose |
10g |
|
White "chocolate", vegan |
167g |
|
coconut fat, tasteless |
5g |
Preparation
Heat apricot puree, acid powder, salt, protein and glucose to 40℃. Melt chocolate, and coconut fat to 35℃. Add liquid to several times into chocolate coating and mix to form a homogeneous ganache. Mix until an emulsion is formed. Allow to crystallize overnight at 18℃ overnight.
Apricot Gel
Ingredients
| Ingredient | Amount |
|---|---|
|
DIRA apricot puree |
200g |
|
DIRA lemon puree |
4,5g |
|
Sugar |
20g |
|
Pectin NH |
2,5g |
Preparation
Mix the pectin and sugar. Heat apricot puree, lemon puree to 40°C and add pectin-sugar mixture. Heat to 82 °C and refrigerate.