Try our fresh take on a classic dessert with our lemon puree.
30 Macarons
45 min.
Macaron mass
Ingredients
| Ingredient | Amount |
|---|---|
|
Powdered sugar |
173g |
|
Almond flour |
173g |
|
Egg white (fresh) |
78g |
|
Egg white (pasteurized) |
35g |
|
Sugar |
138g |
|
Water |
35g |
|
Green color (on natural basis) |
|
Preparation
Grind in a chopper the powdered sugar, almond flour and starch.
Boil the water, together with a small amount of natural green color until 120°C and make an Italian meringue with the fresh egg white.
Mix the pasteurized egg white with the powdered sugar and the almond flour.
Let it rest for +/- 30 minutes until a ‘skin’ has been formed.
Bake at 140°C for 12 minutes, then lower the oven till 130°C for another 8 minutes.
Lemon ganache
Ingredients
| Ingredient | Amount |
|---|---|
|
Cream |
125g |
|
Butter |
19g |
|
Trimoline |
44g |
|
DIRA lime puree |
125g |
|
White couverture |
385g |
|
Pure alcohol |
11g |
|
Green color (on natural basis) |
|
Preparation
Bring the cream, butter and Trimoline together to the boil.
Pour the hot cream over the couverture and mix it all.
Add lime puree and alcohol and mix well.