- For macaroon shells: 75g egg white, 90g sugar ( 2 x 45g), 80g almond powder, 80g icing sugar and colouring powder.
- Vanilla Ganache: 1 vanilla pod, 10cl + 18cl whole liquid cream and 200g white chocolate.
- Red fruit compote: 140g of red fruit, 30g of sugar, 2,4g of pectin.
- Macaroon shells
Beat egg whites at medium speed. When the whites become sparkling put 45g of sugar. Keep on beating. When the whites form a bird’s beak add the remaining 45g of sugar with the powder dye. Continue beating whites at maximum speed for 5 to 10mn. The whites should be shiny and smooth, that is, you should no longer smell the sugar seeds when you take a little meringue between your fingers. Meanwhile, mix the icing sugar and almond powder together and sift them 2 times to have a smooth surface when poaching. Stir in meringue mixture. First, mix well to incorporate the icing sugar and almond powder. You get a paste mixture.
At this point, you can start the macaroni: mix with a Maryse by lightly crushing the preparation on the edges of your robot bowl. You can stop the masonry when by lifting the Maryse a ribbon forms when falling back. If this is not the case, overwrite the preparation again with the middle maryse, re-test and repeat as necessary.
- Vanilla Blended Ganache
Melt the white chocolate. In parallel, heat the liquid cream (10cl) with the seeds of the vanilla bean. Pour over the chocolate in 3 times and mix well. Add the remaining cold cream and mix again. Film on contact and leave at least 5h in the fridge before going up like a whipped cream.
- Red fruit compote
Mix the sugar with the pectin. Heat the fruit. Add the sugar/pectin mixture in rain and go until thickened.