Sweet pepper chocolate macaron

Preparation

Macaron

• 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.

Pepper ganache

• 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.

Fill

• Pipe the ganache on a macaron shell and cover with another macaron shell.
• Enjoy!