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Home / Green Apple Macaron

Green Apple Macaron

Green Apple Macaron

Rating:

Recipe Created By:
Frederic Monti
Difficulty:
Intermediate

  • Components Of Recipe
  • Macaron
  • Green Apple Mousseline
  • Green Apple Jam
  • Final Process

Macaron

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 powder sugar, almond flour, powder food color, and egg white #1; mix by hand to a firm consistency.
  2. Combine egg white #2 and begin whipping while cooking sugar (next step).
  3. Combine the granulated sugar and water and cook to 224°F/118°C; pour over whipping egg white mixture.
  4. Whip until meringue cools to 104°F/40°C; gently fold meringue into almond flour mixture; mix until smooth and shiny.
  5. Pipe macarons of 6cm diameter onto a Silpat®.
  6. Bake in convection oven at 320°F/160°C, about 12 minutes.
  7. Cool completely and set aside for assembly.

Green Apple Mousseline

524g (18.5oz)
108g (3.8oz)
108g (3.8oz)
48g (1.7oz)
240g (8.5oz)
100g (3.5oz)
as needed

* can be replaced with

Method of Preparation

  1. Bring milk to a boil.
  2. Mix together sugar and .
  3. Add the sugar mixture to the egg yolks and mix well.
  4. Temper the hot milk into the egg yolk mixture, adding a little bit at a time until all is added.
  5. Return mixture to the pot and cook until thick and boiling.
  6. Turn off heat; add 80g (2.8oz) of butter and all of the ; mix well.
  7. Allow to cool completely.
  8. When cool, mix in a mixer with the paddle attachment until smooth.
  9. In a separate bowl with paddle attachment, beat the remaining 160g (5.6oz) of butter until light and fluffy.
  10. Add the pastry cream to the butter a little at a time, mixing well after each addition.
  11. When everything is mixed well, whip with the whip attachment until light and fluffy.
  12. Adjust color with green food color as needed and set aside for assembly.

Green Apple Jam

250g (8.8oz)
200g (7.1oz)
2g (0.1oz)
30g (1.1oz)
as needed

* can be replaced with

Method of Preparation

  1. Warm the strained Boiron Green Apple Puree and in a pot.
  2. Mix together the sugar and pectin NH.
  3. Add sugar mixture to puree and bring to a boil.
  4. Cook to 74 brix.
  5. Adjust color with green food color as needed.
  6. Cool and set aside for assembly.

Final Assembly

  1. Pipe a ring of Green Apple Mousseline onto a macaron.
  2. Fill the center of the ring with Green Apple Jam.
  3. Top with a second macaron.