Cucumber and Zephyr™ macaron | Van Houten Professional
Delight in a Cucumber and Zephyr™ macaron, crafted by Barry Callebaut's Global Creative Innovation Leader. Enjoy the refreshing flavors of cucumber paired with white chocolate.
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
- 5 g green colourant powder
- 250 g liquidised cucumber juice
- 30 g powdered milk
- 25 g dextrose
- 400 g CHW-N34ZEPH
- 6 leaf/leaves gelatin
- 50 g fresh butter
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