Beetroot and Zephyr™ macaron | Van Houten Professional
Delight your palate with vibrant Beetroot and Zephyr™ macarons, featuring a unique beetroot and white chocolate ganache filling. Perfect for gourmet treats!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barry-callebaut.com.
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
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