The following version of the Macaron Recipe will appeal to fans of berry variations. For the layer here we will use pomegranate. Feel free to take any other berry from our selection.
Ingredients (for 5 servings):
- 175 g of almond flour;
- 135 g of powdered sugar;
- 110 g of egg white;
- 2 g of albumin;
- 150 g of sugar;
- 35 g of water;
- pinch of salt and citric acid;
- 2 g of pomegranate freeze-dried powder.
210 g of cream;
150 g of white chocolate;
10 g of pomegranate freeze-dried powder.
Start with the layer. Cool the pomegranate ganache and put it in the fridge for 6 hours. Then prepare the macaronage. Use your discretion to adjust the intensity of the color until you get the desired shade. Shape into halves and bake in the oven. Let cool, then glue them together with the berry ganache.