Sweet Palermo sweet pointed peppers combined with white chocolate create a luscious ganache filling for the macaron. This sweet macaron with a twist adds a delightful and surprising touch to your dinner table. Great as dessert, it can also be served as part of an afternoon high tea or as a treat with a cup of coffee.
- Mix the almond powder, icing sugar and egg white.
- Make a sugar syrup from the water and sugar. Bring to a boil.
- Beat the egg whites stiff in a food processor. Pour the sugar syrup over the egg whites while beating.
- Continue to beat until the mixture has cooled to body temperature.
- Mix 1/3 of the beaten egg whites with the almond mixture. When this is well mixed, add the remaining beaten egg whites and mix until the mixture starts to become a little limp. It has the right structure when it slowly falls off the spatula.
- Put the mixture in a piping bag with a smooth nozzle about 1 cm in diameter.
- Pipe macaron shells of about 3½ cm diameter on a baking tray lined with baking paper. Leave the macaron shells to dry at room temperature for about 1 hour. You should be able to touch them with a finger without the batter sticking. Bake the macaroons at 150 degrees Celsius for 14-18 minutes.
- Roast the peppers in the oven (30 minutes, 185 degrees). Remove the skin and seeds. Purée the peppers in a blender.
- Sieve the mixture. Dissolve the dextrose in the mixture and allow to cool to body temperature.
- Melt the white chocolate au bain-marie.
- Add the paprika purée in intervals.
- Dissolve the gelatine in cold water. Squeeze well and mix through the chocolate and pepper mixture.
- Also add the dextrose.
- Finally, add the butter when the mixture has reached body temperature. Set aside. Place the cooled mixture in a piping bag.
- Pipe the ganache on a macaron shell and cover with another macaron shell.