Rose Blush Coconut & Caramelized Banana Macaron
Part 1: Rose Blush Macaron
Ingredients
Method- 300g Almond Flour
- 58g deZaan Rose Blush Cocoa Powder
- 300g Confectioners' Sugar
- 130g Egg Whites (fresh - quantity 1)
- 130g Egg Whites (fresh - quantity 2)
- 300g Granulated Sugar
- Mix the almond flour, deZaan Rose Blush cocoa powder & confectioners' sugar. Blend for 5 seconds in a food processor. Transfer to a large bowl.
- Add the 1st quantity of egg whites to form a thick paste. Cover and set aside.
- Add the 2nd quantity of egg whites to a mixing bowl with a whisk attachment. Start to whip at the same time as making the syrup.
- Make a syrup with sugar and a bit of water (adding enough water to create a slight wet sand texture). Cook to 119ºC/246ºF.
- Gradually add syrup to the whipping egg whites, making a meringue. Whip to medium/stiff peaks.
- Add the meringue in four parts by folding it into the almond/cocoa paste (when the base has a nice shine and is a bit fluid, it is ready).
- Pipe onto the prepared sheet trays (lined with silicon mats).
- Air-dry the macarons for +/- 1 hour (if they don’t stick, they are ready for baking).
- Bake the macarons on a low fan (or no fan if possible) at 125ºC/257ºF for +/- 30 minutes.
- Let cool completely before taking them off the silicon sheet.
Part 2: Coconut Cream
Ingredients
Method- 6g Gelatin
- 404g Coconut Cream (quantity 1)
- 404g Coconut Cream (quantity 2)
- 42g Granulated Sugar
- Bloom the gelatin. Strain excess water and reserve.
- Bring the 1st quantity of coconut cream to a boil with the sugar.
- Take off the heat, add the gelatin and mix.
- Add the 2nd quantity of coconut cream. Blend with an immersion blender.
- Cool in the refrigerator until set (for best results, leave overnight).
- Whisk to medium/stiff peaks. Transfer to a piping bag. Reserve in a cool place.
Part 3: Caramelized Bananas
Ingredients
Method- 1 Banana
- 15g Cane Sugar
- Peel the banana and slice it (0.5 cm thickness).
- Cut out small rounds with a cutter (1 cm round).
- Dip into cane sugar and caramelize by torch.
Part 4: Assembly
Method- Once all the components have been made, start by piping the coconut cream onto the macaron shells.
- Place the caramelized banana at the center of the coconut cream.
- Close with a second macaron shell and serve.
