MACARONS ZÉPHYR™ | Ogonblink
CHOCOLATE & BLACKBERRY, FIG AND VIOLET
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
- 130 g egg white
- 360 g sugar
- 80 g water
- 132 g raw egg whites
- 330 g blackberry puree
- 100 g 35% fat liquid cream
- 600 g CHW-N34ZEPH
- 80 g egg yolks
- 50 g Whole egg(s)
- 80 g sugar
- 120 g egg white
- 15 g sugar
- 50 g butter (melted)
- 150 g Ground violet macaron shells
- 22 g flour
- 1360 g fig purée
- 320 g caster sugar
- 32 g NH pectin
- 3 g violet paste
- 1000 g blackberry puree
- 200 g caster sugar
- 65 g cream powder
- 190 g NCB-HD706-BY
- 850 g whipped cream
- 150 g water
- 300 g caster sugar
- 300 g glucose syrup
- 200 g unsweetened concentrated milk
- 300 g CHW-N34ZEPH
- 20 g gelatin powder (200 Bloom)
- 120 g water
- Q.S. Yellow Power Flowers™ petal
- 125 g water
- 85 g caster sugar
- 1/2 Vanilla
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