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    03 Lime, Estragon and Olive Oil Macaron

    Uploaded by

    Zuzana Grofova
    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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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    03 Lime, Estragon and Olive Oil Macaron

    Uploaded by

    Zuzana Grofova
    639 views3 pages
    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.

    Original Title

    03 Lime, estragon and olive oil macaron (1)

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    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.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    639 views3 pages

    03 Lime, Estragon and Olive Oil Macaron

    Uploaded by

    Zuzana Grofova
    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.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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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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