Macaroon
shell
ingredients :
- 500 g Almond powder
- 500 g Icing sugar
- 175 g Egg whites(1)
- 500 g Sugar
- 125 g Water
- 185 g Egg whites(2)
- 3 g Egg white powder
- 1.2 g Cherry red colouring
process :
Mix together the almond powder and icing sugar. Combine with the egg white (1) until a smooth mixture is obtained. Make a syrup with the sugar and water, heating to 118oC. In the meantime, whip the egg white (2), previously mixed with the egg white powder. Pour the syrup onto the whipped egg whites a little at a time and keep whisking the mixture reaches 45oC. Add some red colouring. Remove from the processor bowl and combine with the previous mixture. Make macaroon shapes on a Silpat baking mat and bake at 150oC for approximately 13 minutes . Leave to cool on a rack.
Morello cherry
marshmallow
ingredients :
- 175 g Sicoly® morello cherry purée
- 500 g Sugar
- 100 g Glucose liquide
- 200 g Water
- 22 g Gelatine leaf
- 5 Drops of natural cherry flavouring
- 18 g Egg white powder
process :
Combine the sugar, glucose and water and heat to 118oC. In the meantime, mix the egg white powder with the SICOLY® Morello cherry purée and whip. Add the gelatine to the syrup and pour on the whipped cherry purée a little at a time and continue whipping until the temperature reaches 45oC. Then add the cherry avouring.
Morello cherry
compotée
ingredients :
- 300 g Sicoly® morello cherry purée
- 110 g Sugar
- 5 g NH pectin
- 15 g Cornflour
process :
Heat the SICOLY® Morello cherry purée to 40oC. Mix the sugar, cornstarch and pectin together and add to the purée a little at a time. Bring to boil and continue cooking for 1 minute over a gentle heat. Leave to cool.
Finishing
Fill the macaroon shells with cherry marshmallow mixture and place a piece of Morello cherry and some compotée in the middle. Cover with the remaining macaroon shell.