Ingredients

  • 125 g almond powder
  • 125 g icing sugar
  • 45 g egg white
  • 125 g sugar
  • 45 ml water

Dressing ingredients

  • 3 sweet pointed peppers
  • 6 g dextrose
  • 100 g white chocolate
  • 1.5 g gelatine leaves
  • 12 g butter

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.

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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!

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