SPICY MANGO MACARON
Pastry recipe-
MACARON
Ingredients
- Egg white - 270g
- Sugar - 750g
- Egg white - 270g
- Almond powder - 750g
- Granulated sugar - 750g
- yellow coloring - qs
- red coloring - qs
Mix and sieve the almond flour, food colorants and sugar together and add to the first part of the egg whites. Make an italian maringue: Add a bit of water to the sugar and cook it to 121°C. Whipp the egg whites and pour the hot sugar into it. Cool down the mixture by whipping it continiously and mix with the almond flour / egg whites mixture until you get the right consistency.
Pipe the batter into rounds and bake at 150°C - vent open for about 10 minutes.
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SPICY MANGO GANACHE
Ingredients
- trimoline - 70g
- Milk chocolate 50% - 450g
Heat the puree and trimoline to 50°C. Simultanioulsy heat the chocolate to 50°C and emulssify everything with the help of a hand mixer. Reserve until the christalization allows you to pipe the macaron shells.