INGREDIENTS (MACARON SHELL)
- 150 g ground almond
- 150 g icing sugar
- 50 g egg white (1)
- 1 g beetroot powder
- 38 g water
- 150 g caster sugar
- 52 g egg white (2)
- Sift icing and almond. Add 1st egg whites & colouring.
- Mix to smooth. Reserve.
- Put 2nd egg whites in mixer. Slowly whip.
- Bring sugar and water to 118˚C. Once at 110˚C turn speed up on whites. Slowly drizzle on.
- Cool to 50˚C. Mix with almond paste.
- Pipe and dry for 30 min.
- Bake at 150˚C for 30 min.
- 75 g Guinness
- 125 g double cream
- 250 g Intense 35 Belgian milk couverture chocolate
- 50 g reduced beetroot juice
- Reduced 100 g beetroot juice to half.
- Bring cream, Guinness and reduced beetroot juice to boil.
- Melt Essential 54 Belgian dark couverture chocolate to 42˚C.
- Pour on cream, mix and keep at room temperature for piping.