MACAROONS BY DAVID DEVANT

PREPARATION

FOR 80 SHELLS

 
FRUITY SHELLS
MARZIPAN
  • YUMGO White     110 gr

  • Icing sugar          300 gr

  • Almond powder   300 gr

 

Mix the dry parts then add YUMGO White, mix.

 

ITALIAN MERINGUE
  • YUMGO White         110 gr

  • Semolina sugar     300 gr

  • Water                    110 gr

  • Red-Raspberry-Sevarome-Coloring-Powder

 

Heat the water and sugar to get a syrup.

Once it has reached 118 degrees, add it to YUMGO White, which has risen in snow.

 

STEPS
  • Once the meringue has cooled a little, gently mix the two devices to obtain a homogeneous, smooth and shiny mixture.

  • Poach on a baking sheet with a baking sheet.

  • Don't let it crust

 

Cooking 16 min at 140 degrees.

 

When removed from the oven, let the macaroons finish cooking on a plate for 10 min.

 

CHOCOLATE SHELLS
MARZIPAN
  • YUMGO White         110 gr

  • Icing sugar             300 gr

  • Almond powder      300 gr

  • Cocoa                       90 gr

 
ITALIAN MERINGUE
  • YUMGO White          110 gr

  • Semolina sugar        300 gr

  • Water                       110 gr

 

STEPS
  • Same preparation techniques as for fruity shells for mixing the two devices.

  • Crust 20 to 30 minutes before baking for 16 minutes at 140 degrees.

 
CONFITS
Blackcurrant strawberry:
  • Blackcurrant           210 gr

  • Strawberry pulp     425 gr

  • Trimoline                 40 gr

  • Glucose                   75 gr

  • Sugar                      90 gr

  • Pectin                     15 gr

 

STEPS

 

  • Boil the strawberry pulp and blackcurrant, the trimoline and the glucose then whisk in the pectin and sugar mixture.

  • Reduce the preparation 3 min then keep cool.

  • When the jelly is completely cold, mix it.

 

RASPBERRY:
  • Strawberry pulp     425 gr

  • Trimoline                 40 gr

  • Glucose                   75 gr

  • Sugar                      90 gr

  • Pectin                     15 gr

 

Same preparation process as the strawberry and blackcurrant confit.

 
CHOCOLATE :
  • Soy milk                              100 gr

  • Trimoline                               25 gr

  • Glucose                                 25 gr

  • Vegetable liquid cream       150 gr

  • Chocolate 65%                   250 gr