A delicious cookie or small cake made using our delicious fruit puree.
for approx. 30 Macarons
90 min.
Dark Spice Ganache (1st filling)
Ingredients
| Ingredient | Amount |
|---|---|
|
Green apple puree DIRA |
50g |
|
Soy drink / milk |
69g |
|
Glucose 45° BE |
54g |
|
Invert sugar |
20g |
|
Dark chocolate couverture 62% |
50g |
|
Almond couverture 47% |
165g |
|
Margarine / butter, pomadig |
93g |
|
Calvados |
12,5g |
|
Fleur de sel |
0,5g |
Preparation
Heat the apple puree, soy drink, glucose, invert sugar and fleur de sel to approx. 40°C. Melt the dark chocolate and almond chocolate at 40°C. Now stir the liquid into the chocolate three times until a homogeneous ganache is formed. Add margarine and Calvados and homogenize with a hand blender. Allow to crystallize in the refrigerator overnight.
Green Apple Jelly ( 2nd Filling)
Ingredients
| Ingredient | Amount |
|---|---|
|
Green apple puree DIRA |
100g |
|
Lime puree DIRA |
2,2g |
|
Sugar |
10g |
|
Pectin NH |
2g |
Preparation
Heat the green apple puree and lime puree to 40°C. Mix sugar and pectin and stir in. Heat to 82°C and refrigerate. The next day, mix with a hand blender until smooth and pipe into macarons.
Macaron
for approx. 30 Macarons
Ingredients
| Ingredient | Amount |
|---|---|
|
Icing sugar |
246g |
|
Almond flour |
246g |
|
Vegan protein |
90g |
|
Vegan protein |
90g |
|
Sugar |
246g |
|
Water |
62g |
Preparation
For the vegan protein, blend 170g water, 16g potato protein and 0.8g xanthan gum with a blender.
Whip 90 g of vegan egg whites. Bring the sugar and water to the boil at 118°C and add the syrup to the already whipped egg whites. Beat until cold 45°C. Sift or blend together the icing sugar, almond flour and mix with the second 90g vegan egg whites to make a paste. Fold the whipped meringue into the paste.
Press onto a Silpat mat, allow to dry and bake at 130°C for 20-25 minutes.