Red Jalapeño and Dark Chocolate Coconut Curry Macarons by Tanya Emerick

Name: Red Jalapeño and Dark Chocolate Coconut Curry Macarons by Tanya Emerick
Ingredients: 170 g Valrhona 70% Dark Chocolate, finely chopped; 28 g shredded unsweetened coconut; 28 g curry powder; 57 g cold unsalted butter; 28 g vanilla bean paste or vanilla extract; 28 g The Perfect Purée Red Jalapeño Puree, at room temperature; 170 g heavy cream; 170 g superfine granulated sugar; 3 gelatin sheets; 200 g The Perfect Puree Red Jalapeño Puree, thawed; 50-100 g superfine granulated sugar; 142 g almond flour; 1 tsp ground ginger powder; 234 g confectioners’ sugar; 125-135 g egg whites (about 4 whites), at room temperature (Note: save the yolks to make a flavorful curd); Pinch of cream of tartar; 100 g superfine granulated sugar

pastryartsmag.com

Tanya Emerick, a macaron expert from Seattle, underlines the value of using The Perfect Puree Red Jalapeño Puree and pure chocolate.

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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 pastryartsmag.com.

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Ingredients

170 g Valrhona 70% Dark Chocolate, finely chopped
28 g shredded unsweetened coconut
28 g curry powder
57 g cold unsalted butter
28 g vanilla bean paste or vanilla extract
28 g The Perfect Purée Red Jalapeño Puree, at room temperature
170 g heavy cream
170 g superfine granulated sugar
3 gelatin sheets
200 g The Perfect Puree Red Jalapeño Puree, thawed
50-100 g superfine granulated sugar
142 g almond flour
1 tsp ground ginger powder
234 g confectioners’ sugar
125-135 g egg whites (about 4 whites), at room temperature (Note: save the yolks to make a flavorful curd)
Pinch of cream of tartar
100 g superfine granulated sugar