Beetroot & Guinness Macaron Recipe by chef Neil Ferguson

beetroot-guinness-macaron

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)
METHOD
  1. Sift icing and almond. Add 1st egg whites & colouring.
  2. Mix to smooth. Reserve.
  3. Put 2nd egg whites in mixer. Slowly whip.
  4. Bring sugar and water to 118˚C. Once at 110˚C turn speed up on whites. Slowly drizzle on.
  5. Cool to 50˚C. Mix with almond paste.
  6. Pipe and dry for 30 min.
  7. Bake at 150˚C for 30 min.

INGREDIENTS (GANACHE)

  • 75 g Guinness
  • 125 g double cream
  • 250 g Intense 35 Belgian milk couverture chocolate
  • 50 g reduced beetroot juice
METHOD
  1. Reduced 100 g beetroot juice to half.
  2. Bring cream, Guinness and reduced beetroot juice to boil.
  3. Melt Essential 54 Belgian dark couverture chocolate to 42˚C.
  4. Pour on cream, mix and keep at room temperature for piping.
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