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03 Lime, Estragon and Olive Oil Macaron

This document provides recipes for an Italian meringue macaron batter and a lime, estragon, and olive oil ganache filling. The macaron batter recipe calls for almond flour, powdered sugar, egg whites, water, and sugar to be combined into a batter that is piped and baked. The ganache filling recipe instructs to heat cream, glucose syrup, and white chocolate then add lime zest, estragon, lime juice and olive oil and blend to create a lime flavored ganache that is poured and chilled before using as a macaron filling.

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Zuzana Grofova
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© © All Rights Reserved
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Download as PDF, TXT or read online on Scribd
890 views

03 Lime, Estragon and Olive Oil Macaron

This document provides recipes for an Italian meringue macaron batter and a lime, estragon, and olive oil ganache filling. The macaron batter recipe calls for almond flour, powdered sugar, egg whites, water, and sugar to be combined into a batter that is piped and baked. The ganache filling recipe instructs to heat cream, glucose syrup, and white chocolate then add lime zest, estragon, lime juice and olive oil and blend to create a lime flavored ganache that is poured and chilled before using as a macaron filling.

Uploaded by

Zuzana Grofova
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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Lime, estragon

and olive oil


m a c a r o n
9
10
re cip e a nd ingredie nts
ITALIAN MERINGUE-BASED CLASSIC BATTER

Total weight: 610 g 100%


Sieve together almond powder and powdered sugar or process the
50 g water 9% powders in a food processor. Bring sugar A and water to 105˚C.
Start whipping egg whites A with sugar B. Once the syrup is 118˚C,
125 g sugar А 20%
add it to the whipping meringue slowly in a thin and steady stream.
55 g egg whites А 9%
Whip until it grows up, the texture is glossy and until “bird's beak”.
25 g sugar B 4%
55 g egg whites B 9% Color the meringue with the water-soluble food coloring until rich
yellow color. Mix almond flour, powdered sugar, and egg whites B
150 g almond flour 24%
until homogeneous. Add the prepared colored meringue into almond
150 g powdered sugar 24% mixture in a few additions and mix until you get to the ribbon stage
and the mixture falls off your spatula in a ribbon and then
Yellow and green water-soluble coloring
disappears back in the rest of the batter.

Pipe macarons of the desired size onto a silicone mat. Set aside at
room temperature and let the macarons sit and dry for 20 minutes.
Then make one more batch of batter but color it green. Set aside to
dry. Then bake at 160˚C for 12 minutes.

LIME, ESTRAGON AND OLIVE OIL GANACHE

Total weight: 500 g 100%


Heat cream with glucose syrup and pour into white chocolate. Add
250 g white chocolate 50% lime zest, estragon lime, and process with a blender. Add lime juice
heated to 40˚C and then process the mixture with a blender again.
80 g lime juice 16%
At the end, add olive oil and process with a blender again. Pour the
120 g cream 35% 24%
ganache into a clean bowl, cover with plastic pressing it directly over
12 g estragon leaves the surface and set aside for 12 hours at 18-20˚C to crystalize. Mix
15 g glucose syrup 3% before using.
35 g olive oil Extra Virgin 7%
One lime zest

11

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