Ingredients

Group 1
Ingredient
KG
Almond Powder
0.217
Icing sugar
0.390
Egg white
0.173
Sugar
0.044
Total Weight: 0.824
Group 2
Ingredient
KG
Coconut dessicated
0.103
Total Weight: 0.103
Group 3
Ingredient
KG
Fat-based cream Coconut
0.214
Butter
0.232
Italian meringue
0.070
Compound
0.010
Total Weight: 0.526
Group 4
Ingredient
KG
Les Fruits 70% Mango
0.206
Total Weight: 0.206

Method

1. Group 1 - Macaron

Method :
1. Whip the egg white and add the sugar slowly to achieve a soft meringue.
2. Sieve the icing sugar and mix together with the almond powder.
3. Fold the almond sugar mixture into the meringue using a spatula.
4. Pipe on Silicon paper or baking mats. Bake at 100°C, for 3 minutes. Open the door for a few seconds and close the door. Switch off the oven for 5 minutes. Open the door again and bake at 150°C, for 8-10 minutes.

2. Group 2 - Topping

3. Group 3 - Filling

Method :
1. Cream the butter. Whip together the Fat-based Cream Coconut and the butter. Add the meringue with the Compound and mix by using a spatula.

4. Group 4 - Center Filling (option)

Method :
1. Pipe the filling on one part of the macaron and add/push gently the other macaron on top. Option; add the mango dices in the middle.

5. Group 5 - Montage

Ingredients

Group 1
Ingredient
KG
Almond Powder
0.217
Icing sugar
0.390
Egg white
0.173
Sugar
0.044
Total Weight: 0.824
Group 2
Ingredient
KG
Coconut dessicated
0.103
Total Weight: 0.103
Group 3
Ingredient
KG
Fat-based cream Coconut
0.214
Butter
0.232
Italian meringue
0.070
Compound
0.010
Total Weight: 0.526
Group 4
Ingredient
KG
Les Fruits 70% Mango
0.206
Total Weight: 0.206

Method

1. Group 1 - Macaron

Method :
1. Whip the egg white and add the sugar slowly to achieve a soft meringue.
2. Sieve the icing sugar and mix together with the almond powder.
3. Fold the almond sugar mixture into the meringue using a spatula.
4. Pipe on Silicon paper or baking mats. Bake at 100°C, for 3 minutes. Open the door for a few seconds and close the door. Switch off the oven for 5 minutes. Open the door again and bake at 150°C, for 8-10 minutes.

2. Group 2 - Topping

3. Group 3 - Filling

Method :
1. Cream the butter. Whip together the Fat-based Cream Coconut and the butter. Add the meringue with the Compound and mix by using a spatula.

4. Group 4 - Center Filling (option)

Method :
1. Pipe the filling on one part of the macaron and add/push gently the other macaron on top. Option; add the mango dices in the middle.

5. Group 5 - Montage

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Finished Product

Finished Product

Macaron