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Home / Milk Chocolate Lemon Macaron

Milk Chocolate Lemon Macaron

Milk Chocolate Lemon Macaron

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Macaron (with Cooked Italian Meringue)
  • Milk Chocolate Lemon Ganache

Macaron (with Cooked Italian Meringue)

300g (10.6oz)
300g (10.6oz)
110g (3.9oz)
300g (10.6oz)
75g (2.6oz)
110g (3.9oz)
5g (0.2oz)
as needed

Method of Preparation

  1. Combine the icing sugar, almond flour and egg white #1, mix to get a firm consistency.
  2. Combine the granulated sugar and water, and cook to 118°C/244°F; pour over whipping egg white #2 mixed with .
  3. Whip until meringue cools t o 40°C/104°F; gently add meringue to first mixture.
  4. Mix until smooth and shiny.
  5. Pipe macaroons of 6cm diameter on a Silpat®.
  6. Sprinkle flecks of gold leaf on top of the piped macarons.
  7. Bake on a double tray in a convection oven at 160°C/320°F for about 12 minutes.

Milk Chocolate Lemon Ganache

474g (16.7oz)
24g (0.8oz)
500g (17.6oz)
60g (2.1oz)

Method of Preparation

  1. Combine the heavy cream and the glucose syrup, and bring to a boil.
  2. Put the and into a food processor, and pour the hot liquid over the chocolate.
  3. Process until completely smooth and homogeneous.
  4. Pour out into a shallow pan lined with a non-stick mat. Cover with plastic wrap.
  5. Allow to cool completely.
  6. Use for piping as desired.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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