Servings : 60 pcs
Prep Time : 30 minutes
Cook Time : 15 minutes
Total Time : 1 hour
Ingredients
Italian Meringue First Batter
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300 g Almond Powder
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300 g Sugar
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110 g Egg Whites
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2 g Orange or Yellow Coloring
Italian Meringue Second Batter
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300 g Caster Sugar
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75 g Water
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110 g Egg Whites
Chocolate Yuzu Ganache
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165 g Cream 35%
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45 g Yuzu Juice
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165 g Good Dark Chocolate (64% cacao)
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18 g Inverted Sugar (Glucose) or Honey
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65 g Butter
Instructions
For the First Batter
Finely mix the almond powder and icing sugar into a food processor. Add egg whites and food coloring. Mix Well.
For The Italian Meringue
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Mix the water and sugar together in a pot over medium heat.
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In the meantime, whip the egg whites until firm
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When the syrup reach 244F, pour it slowly on the whipped eggwhites and whip constantly until the mix cools down.
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Add the first batter & mix well
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Put this mix into a piping bag and pipe one by one each macaron on a baking sheet/mat ( make the baking mat/sheet sticks to the baking tray.
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Leave it at room temperature for about 15 minutes
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Bake in Dry oven at 284F for 8 yo 12 minutes according to the size of the macaron.
For The Chocolate Yuzu Ganache
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Chop the chocolate and cut it into small chunks. Leave it at room temperature.
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Bring the cream to a boil and gently heat the yuzu juice in a separate pot.
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Pour the hot cream over the chocolate little by little.
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Add the yuzu.
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When the temperature of the ganaches reaches 104F, add the butter and emulsify with an immersion blender or with a whisk.
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Poor the Minto into a piping bag
Assemble The Macaron
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Fill half of the macaron with the Yuzu-Chocolate ganache.
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Top with another macaron shell and make sure that the shells are of the size.
Chef Robert C.
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