Banana chocolate macaronPastry recipe
Marc Balaguer Fabra
- Water - 100g
- Sugar - 300g
- Water Aquafaba - 220g
- Icing sugar - 300g
- Almond powder - 300g
- Cream of tartar - 1,1g
Heat the cream and sugar to 115°C.
Beat 110g of aquafaba with the cream of tartar.
Add in the warm syrup to make an Italian meringue.
Blend the icing sugar with almond flour. Sieve.
Mix the remaining 110g of aquafaba with the sugar-almond mixture.
When the meringue reaches 45°C, add the marzipan.
Bake at 140°C and refrigerate for 24h.
- Inulin - 45g
- Rice milk - 600g
- Dark chocolate 60% - 300g
- Cocoa butter - 10g
Mix inulin with melted chocolate using a rubber spatula. Add the cocoa butter. Add lukewarm milk. Emulsify in a blender.
Let it rest for 24h. After 24h, the cream is set.
You may whip the cream.
- Frozen fruit purée : Banana - 500g
- Xantan gum - 25g
Emulsify with a blender.
In this step
Fill the macarons with chocolate cream and banana cream and sprinkle some hazelnuts. Use a mould for decorating, add neutral glaze to draw some nice lines and sprinkle some raspberry powder.