Beetroot and Zephyr™ macaron | Van Houten Professional

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
• 250 g special liquified beetroot
• 30 g powdered beetroot
• 25 g dextrose
• 400 g CHW-N34ZEPH
• 4 g gelatin leaves
• 50 g fresh butter
• 100 g demerara sugar
• 80 g butter
• 120 g weak flour
• 6 g pink pepper
• 3 g salt