Part 1: Rose Blush Macaron
Ingredients
Method- 300g Confectioners' Sugar
- 300g Almond Flour
- 58g deZaan Rose Blush Cococa Powder
- 130g Egg Whites (fresh - quantity 1)
- 300g Granulated Sugar
- 130g Egg Whites (fresh - quantity 2)
- Mix the almond flour, deZaan Rose Blush cocoa powder & confectioners’ sugar. Blend for five seconds in a food processor and 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 slightly wet sand texture). Cook to 119ºC/246ºF.
- Gradually add the 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. Note: 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 about an hour. Note: 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 about 30 minutes.
- Cool them completely before taking them off the silicon sheet.
Part 2: Rose Blush Rum Ganache
Ingredients
Method- 240g Cream 35%
- 75g Granulated Sugar
- 100g deZaan Rose Blush Cocoa Powder
- 25g Dark Rum
- Bring the sugar and cream to a boil.
- Add the rum and deZaan Rose Blush cocoa powder. Blend with an immersion blender until smooth.
- Cool down until ready to use.
Part 3: Assembly
Ingredients
Method- Rum Raisins (for filling)
- Once all the components have been made, start by filling the macarons with the ganache. Leaving a small opening at the center.
- Place some pieces of rum raisins in the center.
- Close with a second macaron shell. Ready to serve.
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