Zéphyr™ Matcha Tea and Morello Cherry Macaron

level 1

Preparation Italian meringue	Ingredients 130g egg white 360g sugar 80g water
Preparation Mix and sieve	Ingredients 140g raw egg whites 365g almond powder 370g confectioner's sugar
Mix the meringue and sieved powder together. Pipe the meringue onto a baking sheet and place directly in the oven. Sprinkle with Matcha Tea. Bake at 150°C on a baking sheet placed on top of a second baking sheet for approximately 12 minutes.

Preparation Boil	Ingredients 330g Morello cherry puree 100g 35% cream 5g Matcha tea
Preparation Pour the mixture at 80°C over	Ingredients 600g Héritage White Chocolate - Zéphyr™ 34% - pistols - 1kg bag
Leave the ganache to set. Aerate before filling the macaroons.

Preparation	Ingredients
Preparation When the macaroons are cooked, spray with	Ingredients 100g 50° alcohol 10g sparkling silver powder Q.S. red colourant powder