Beetroot and Zephyr™ macaron
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/4859f4645195cb1405e466255b976873.jpg?itok=yStaiTnm)
Macaron dough
ingredients | preparation |
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Mix the 50/50 powdered almond/icing sugar blend with the fresh egg whites without whipping. |
Beetroot and Zephyr™ white chocolate couverture ganache
ingredients | preparation |
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Mix the powdered beetroot juice, dissolve the dextrose and bring to a temperature of around 30ºC. |
Pink pepper crumble
ingredients | preparation |
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Cut the butter into cubes and store in the fridge. |
Others
Assembly
Pipe dots of beetroot ganache onto the macarons. |