Recipe for 8 Macarons

MACARONS

In a bowl, weigh the almond flour and icing sugar mix along with the egg whites (20 g). In the stand mixer, pour the 28 g of egg whites (set at speed 3) and gradually add the 8 g of caster sugar. When the sugar syrup (caster sugar and water) reaches 114°C, start to knead at speed setting 3; when the egg whites reach similar consistency to shaving foam, pour in the sugar cooked to 118°C. At 50°C, incorporate the almond flour and icing sugar mixture, knead the macaron dough with the pastry hook and finish working by hand until it reaches the correct consistency. With a 7 mm plain piping nozzle, shape 7 cm macarons on a baking tray. Lightly tap the bottom of the licking pan and put into a pre-heated oven for 14-16 minutes at 140°C, depending on the type of oven used (conventional or fan assisted).

GANACHE MIXED WITH MILK CHOCOLATE

Bring the cream to the boil and pour over the chocolate, 1/3 at a time. Pour the ganache into a round bowl and leave to cool in the fridge for 24 hours at 4°C. The next day, mix the ganache using the electric whisk. Add: 40 g Cesarin TuttaFrutta Pear Preparation Using a smooth 7mm plain piping nozzle, pipe the ganache mix onto the edge of the macaron, forming regular shaped spheres. Add some Cesarin TuttaFrutta Pear to the middle. Refold the macaron and store in the fridge at 4°C. Advice: to ensure the macarons are properly stored, slice flat using a serrated knife. Dip the macarons into dark chocolate and lay out on their sides. Decorate the macarons with a little of the dark chocolate.