Berry Sensation Macaron

Methods and Directions

• Prepare an Italian meringue with the 225g of sugar and the water at 118°C and 45g of egg white.
• Mix the TPT with the rest of the egg whites and the food color.
• Fold the lukewarm Italian meringue into the second mixture in two stages.
• Pipe the macaron batter on the parchment paper.
• Leave on rack until the top is dry to touch.
• Bake at 150°C for 10 minutes and cool on the rack.

• Cook sugar with water until 116°C.
• Pour the cooked sugar on the egg yolks and whip until the mixture has cooled.
• Add the butter and the flavoring.
• Sandwich two pieces of macaron with the buttercream.

• Bring the fruit purée to boil in a round-bottomed copper pan, while stirring.
• Sprinkle over the pectin mixture with 50g sugar, boil 2–3 minutes.
• Add the 500g sugar in three or four successive stages, then add the glucose.
• Cook together at 107°C to obtain 75°C brix on the refractometer.
• Then add the tartaric acid and stop the cooking process by pouring in 10g of water or alcohol.
• Check cooking on the refractometer and thermometer.
• Cook the sweetening ingredients first, as quickly as possible, frequently cleaning the edge of the pan.
• When adding the sugar, make sure the cooking temperature does not fall below 85°C to prevent the pectin gelling.
• Once cooked, you should be able to run your jelly into a mould or frame and level it off to obtain the required thickness.
• Leave the fruit jelly to rest outside the frame for 48 hours on both sides. Cut it, coat in granulated sugar and leave to rest again for 48 hours