Postre
Textured Blueberry Açaí Macarons
2 h 30 minPara 20Nutri-Score D€€€
D
2 h 30 min
2 h 30 minTextured Blueberry Açaí Macarons
lo que necesita
Ingredientes
almond flour (sifted)Frutos secos y semillas100 g
powdered sugarDespensa100 g
egg whites (aged, at room temperature)Otro75 g- granulated sugarDespensa75 g
- natural blueberry açaí flavoringDespensa5 ml
heavy cream (divided in two)Lácteos250 ml- inverted sugar (glucose syrup or light corn syrup)Despensa25 g
salt (pinch)Especias1 g- white chocolate couverture (high quality, chopped)Despensa75 g
- gelatin sheets (bloomed in cold water)Despensa1,5 piezas
- blueberry confitDespensa150 g
- blueberry gelDespensa100 g
por ración
Nutrición
105kcal
- Carbohidratos
- 11 g
- Proteínas
- 1 g
- Grasas
- 7 g
lo que usará
Utensilios
Bol ×2
Batidora amasadora
Tamiz
Espátula
Manga pastelera- macaron silicone mat
Bandeja de horno
Horno
Cazo
Termómetro de cocina
Batidora de mano
paso a paso
Preparación
- Paso 1
Make the textured macaron shells
- Sift the almond flour and powdered sugar together into a bowl.
- Whip the egg whites with the granulated sugar to a stiff peak.
- Fold in the dry ingredients and the blueberry açaí flavoring until just combined, without macaronage.
- Paso 2
Pipe and bake the shells
- Transfer the batter to a piping bag and pipe rounds onto the macaron silicone mat.
- Bake until the shells are set and the tops are textured.
- Paso 3
Make the blueberry açaí whipped ganache
- Bloom the gelatin sheets in cold water.
- Heat half of the heavy cream with the inverted sugar and salt in a saucepan.
- Pour the hot cream over the white chocolate and stir until melted, then add the blueberry açaí flavoring and the drained gelatin.
- Add the remaining cold cream, blend, and chill.
- Paso 4
Whip the ganache
- Whip the chilled ganache until light and fluffy.
- Paso 5
Assemble the macarons
- Pipe the whipped ganache onto half of the shells.
- Add the blueberry confit and blueberry gel.
- Sandwich with the remaining shells and refrigerate.