30.01.2021 г.

Beetroot and Zephyr™ macaron | Cacao Barry

Macarons

Beetroot and Zephyr™ macaron

Created by
Ramon Morató
Global Creative Innovation Leader for the Cacao Barry® brand

Level

Dosage
Recipe for approx. 120 macarons

Steps
1- Macaron dough
2- Beetroot and Zephyr™ white chocolate couverture ganache
3- Pink pepper crumble
4- Others
5- Assembly

https://www.cacao-barry.com/en-OC/chocolate-recipe/1034/beetroot-zephyr-macaron 1/4
30.01.2021 г. Beetroot and Zephyr™ macaron | Cacao Barry

Used Cacao Barry products

ZÉPHYR™ 34%
(/en-OC/chocolate-couverture-cocoa/chw-n34zeph/zephyr)

1 - Macaron dough
Ingredients
1000 g TPT (50% icing sugar, 50% powdered almonds)
170 g fresh egg whites
500 g sugar
180 g water
170 g egg white
40 g violet colourant powder

Mix the 50/50 powdered almond/icing sugar blend with the fresh egg whites without whipping.
Separately, boil the sugar and water together up to 117ºC, add the colour and pour over the
whipped egg whites to obtain an Italian meringue. 
Mix the two mixtures together and measure out onto oven sheets.
Leave to dry for 10 to 15 minutes and bake in the oven at 160ºC.

2 - Beetroot and Zephyr™ white chocolate

couverture ganache
Ingredients

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30.01.2021 г. Beetroot and Zephyr™ macaron | Cacao Barry

250 g special liquified beetroot

30 g powdered beetroot
25 g dextrose
400 g Zéphyr™ 34% (/en-OC/chocolate-couverture-cocoa/chw-n34zeph/zephyr)
4 g gelatin leaves
50 g fresh butter

Mix the powdered beetroot juice, dissolve the dextrose and bring to a temperature of around 30ºC.
Pour at intervals over the white chocolate couverture melted at around 45ºC.
Incorporate the gelatine and, finally, emulsify the butter when the mixture reaches a temperature
of around 40/50ºC.
Place to one side.

3 - Pink pepper crumble

Ingredients
100 g demerara sugar
80 g butter
120 g weak flour
6 g pink pepper
3 g salt

Cut the butter into cubes and store in the fridge.

Place the rest of the ingredients in the machine, add the butter and mix.
Mix until a shortcrust pastry is obtained and then bake in the oven at 160ºC.

4 - Others
Ingredients
Q.S. aragula fresh herb leaves
Q.S. Maldon salt
Q.S. goat cheese

https://www.cacao-barry.com/en-OC/chocolate-recipe/1034/beetroot-zephyr-macaron 3/4
30.01.2021 г. Beetroot and Zephyr™ macaron | Cacao Barry

5 - Assembly

Pipe dots of beetroot ganache onto the macarons.

Sandwich the shells and set aside.
Pipe in the centre a dot of cream cheese before serving.
Decorate as required.

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