Snickers

macaron
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re cip e a nd ingredie nts
CHOCOLATE DOUGH ON ITALIAN MERINGUE

Total weight: 670 g 100%

50 g of water
125 g of sugar (A)
55 g of egg whites (A)
25 g of sugar (B)
55 g of egg whites (B)
150 g of almond flour
150 g of powdered sugar
50 g of pure cocoa paste
10 g of cocoa powder
Water-soluble red dye
Chopped peanuts for decoration
Sift or process almond flour, cocoa and powdered sugar in the food
7,5% processor. Heat sugar A and water to 105C. Start whipping the whites A
with the sugar B. When the syrup reaches 118C, pour it in a thin stream
19%
into the whipping meringue. Whisk until it is increased in volume, shiny
8%
and forms firm foam. Color the meringue with a water-soluble dye. Mix
4% the almond flour, powdered sugar and whites B until smooth. Add the
8% pure cocoa paste melted to 45C and stir until combined.
22%
Add the finished colored meringue in portions to the chocolate and
22% almond mixture and bring the texture of the dough to a point where it
7,5% flows off the spatula like a ribbon and slowly spreads in the bowl. Form
1,5% the desired size of macaron on a silicone mat. Sprinkle with chopped
peanuts and leave for 20 minutes at room temperature until a crust
forms on the surface of the macaron. Then bake at 160C for 12 to 14
minutes.

SALTED CARAMEL

Total weight: 196 g 100%

70 g of 35% cream
15 g of 82% butter
1 g of salt
0.5 of vanilla pod
60 g of sugar
50 g of glucose syrup
Bring the cream with butter, salt and vanilla pod seeds to a boil. Keep it
36% hot. Caramelize the sugar with glucose syrup to 185C. Gradually add
the hot cream and butter in small portions and mix until combined.
8%
Bring the caramel to 106C. Beat with a blender, cover with cling film
0,5%
and cool at room temperature. If the caramel is too thick, add the hot
milk until desired texture and stir.
30,5%
25,5%

GANACHE WITH PEANUT PASTE

Total weight: 402 g 100%

Bring the cream with salt and glucose syrup to a boil and pour over the
150 g of 40% milk chocolate 37% chocolate with the peanut paste. Beat with a blender until smooth and
homogeneous. Pour into a clean container, cover with a food film in
175 g of 35% cream 43%
contact and leave to crystallize for 12 hours at a temperature
15 g of glucose syrup 3%
of 18-20C.
60 g of peanut paste 15%
2 g of salt 0,4%

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