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Hero Image Of Rose Blush Rum Raisin Macaron
Part 1: Rose Blush Macaron
  • 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)
  1. 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.
  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 slightly wet sand texture). Cook to 119ºC/246ºF.
  5. Gradually add the 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. Note: 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 about an hour. Note: 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 about 30 minutes.
  10. Cool them completely before taking them off the silicon sheet.
Part 2: Rose Blush Rum Ganache
  • 240g Cream 35%
  • 75g Granulated Sugar
  • 100g deZaan Rose Blush Cocoa Powder
  • 25g Dark Rum
  1. Bring the sugar and cream to a boil.
  2. Add the rum and deZaan Rose Blush cocoa powder. Blend with an immersion blender until smooth.
  3. Cool down until ready to use.
Part 3: Assembly
  • Rum Raisins (for filling)
  1. Once all the components have been made, start by filling the macarons with the ganache. Leaving a small opening at the center.
  2. Place some pieces of rum raisins in the center.
  3. Close with a second macaron shell. Ready to serve.


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