Dessert
Textured Blueberry Açaí Macarons
2 u 30 minVoor 20Nutri-Score D€€€
D
2 u 30 min
2 u 30 minTextured Blueberry Açaí Macarons
wat je nodig hebt
Ingrediënten
almond flour (sifted)Noten en zaden100 g
powdered sugarVoorraadkast100 g
egg whites (aged, at room temperature)Overig75 g- granulated sugarVoorraadkast75 g
- natural blueberry açaí flavoringVoorraadkast5 ml
heavy cream (divided in two)Zuivel250 ml- inverted sugar (glucose syrup or light corn syrup)Voorraadkast25 g
salt (pinch)Kruiden en specerijen1 g- white chocolate couverture (high quality, chopped)Voorraadkast75 g
- gelatin sheets (bloomed in cold water)Voorraadkast1,5 stukken
- blueberry confitVoorraadkast150 g
- blueberry gelVoorraadkast100 g
per portie
Voedingswaarden
105kcal
- Koolhydraten
- 11 g
- Eiwitten
- 1 g
- Vetten
- 7 g
wat je gebruikt
Keukengerei
Mengkom ×2
Keukenmixer
Zeef
Spatel
Spuitzak- macaron silicone mat
Bakplaat
Oven
Steelpan
Keukenthermometer
Staafmixer
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 4
Whip the ganache
- Whip the chilled ganache until light and fluffy.
- Stap 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.