Mango ginger macaroon

Pastry recipe
Guillaume Marchand

Guillaume Marchand

Pastry Chef
Hailing from France, head pastry chef at The Ritz-Carlton, Dubai International Financial Centre (DIFC) Guillaume Marchand is a true Ritz-Carlton veteran with almost ten years of luxury hospitality exp...
  1. Macaroon mix

    Ingredients

    • Egg white - 250g
    • Almond powder - 750g
    • Icing sugar - 750g
    Mix first the icing and almond powder and the liquid egg whites.
    Make a meringue with cooking sugar at 114°C add the color to the meringue.
    Incorpore the egg white in 3 times to the first mix.
    “Macaron” the mix until good consistency.
    Dressed the macaron and leave them 20 min at room temperature.
    Double the trays when using a deck oven and bake it at 154°C for 12-14 min. 
  2. Meringue

    Ingredients

    • Egg white - 250g
    • Water - 330g
    • Sugar - 750g
  3. Mango passion filling macaron

    Ingredients

    • Frozen fruit purée 100% : Mango - 400 g
    • Frozen fruit purée 100% : Passion fruit - 100 g
    • Sugar - 125g
    • Pectin NH - 7g
    Boil the fruit puree, add the pectin and the sugar.
    Boil the mix slowly until 103°C. 

    In this step

  4. Ginger jelly

    Ingredients

    • Frozen speciality : Ginger - 250 g
    • Sugar - 25g
    • yellow pectin - 7g
    • Sugar - 212g
    • Glucose - 50g
    • Lemon (juice) - 12g
    Combine 7g of pectin with 212g of sugar.
    Set aside.
    Add 25g of sugar in the ginger puree and start to warm up the mixture.
    When the sugar is melted, add the sugar/pectin and cook until the sugar is melted.
    Add the glucose and take the mixture to 106°C.
    Remove from the stove and add fresh lemon juice.

    In this step

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    Frozen fruit purées

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