Alunga™ Macaron

Created by

Philippe BertrandDirector of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

level 1

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Recipe components

Alunga™ shells

Preparation Cook at 123°C	Ingredients 360g sugar 80g water
Preparation Cook at 253°F/123°C	Ingredients 360g sugar 80g water
Preparation Pour over	Ingredients 130g lightly beaten egg whites
Make an Italian meringue.
Preparation Blend and sieve	Ingredients 365g almond powder 370g confectioner's sugar 40g Plein Arôme
Preparation Blend and sift	Ingredients 365g almond powder 370g confectioner's sugar 40g Plein Arôme
Preparation Blend and sift	Ingredients 365g almond powder 370g confectioner's sugar 40g Plein Arôme
Preparation Add	Ingredients 125g raw egg whites
Blend the two mixtures together once the Italian meringue is at 40°C. Pipe onto a baking sheet and bake for 12 minutes at 150°C.
Blend the two mixtures together once the Italian meringue is at 104°F/40°C. Pipe onto a baking sheet and bake for 12 minutes at 302°F/150°C.

Alunga™ ganache

Preparation Bring to a boil	Ingredients 200g cream 50g butter 20g glucose
Preparation At 80°C, pour over	Ingredients 180g Pureté MILK COUVERTURE - ALUNGA™ 41% - PISTOLS - 20KG BOX
The ganache should crystallise for at least 12 hours before piping.

Assembly

Place approximately 4 g of Inaya™ ganache between two Inaya™ shells.
Place in the refrigerator prior to serving.