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


Do you Know Cocoa?

Excel your cocoa knowledge and be inspired with our exclusive book – just launched!

DeZaan Book WebBanner 08

Do you Know Cocoa?

The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!

Excel your cocoa knowledge and be inspired with our distinguished book, meticulously developed by expert chefs and combining 110 years of cocoa knowledge.

Providing an abundance of cocoa knowledge and guidance, our just launched Know Cocoa book is going to be a firm favorite on your shelves and screens for 2023 and beyond. It’s the guide you’ve been waiting for. Excel your cocoa knowledge with deZaan and be excited!

Cocoa Insights

deZaan is putting cocoa powder at the forefront of the table. With this range chefs can understand the ingredients at a more intimate level, which offers better control when creating new flavors, colors, and textures.

Talia Profet European Chef Lead, deZaan
Cocoa Insights

In our chef-led book, you will be given the scoop on:

  • Revelatory cocoa cooking tips from our expert chefs and chef partners
  • The six elements of cocoa powder and why they matter
  • The difference pH and fat content can make for precision in your recipes
  • The story of cocoa powder from bean to shelf
  • How to convert recipes from chocolate to cocoa powder
  • Original flavor pairings
  • 27 foundational and inspirational recipes including technical deep dives
  • A plethora of technical cocoa knowledge and know-how