Butterfly Chocolate Macarons

  • Good to go
  • Healthy
  • Quick & easy (production)
  • Good for freezing
The butterfly symbolizes lightness; the 70% Dominican cacao brings intensity perfect harmony in a single macaron. I love the slight red tones and floral notes that come from the Callebaut Zestina Pleine Arome Cocoa Powder. The Callebaut Dominican Republic Origin Chocolate has some beautiful red fruit notes, a little acidity and some tropical fruit notes that I wanted to highlight with a ganache that is made soleylw ith water as the base.
Level:
Medium
Conservation:
Refrigerator or Freezer

Vegan Chocolate Macarons

View tools

  • Whisk
  • Thermometer
  • Immersion blender
  • Bowl (s)
  • Silpat (s)
  • Food processor
  • Mixer
  • Pot
  • Rubber Spatula
  • Induction burner
  • Paddle attachment
  • Oven
  • Induction stove
  • Kitchen Aid
  • 9-10mm Piping Tip
  • Pastry Bags
  • Aluminum Baking Tray

Domincan Republic Ganache

Ingredients

Preparation

  1. Heat the water, glucose syrup, and invert sugar to 50C.

  2. Pour over the chocolate, immersion blend to emulsify and bring back up to 85C. 

  3. Pour the grapeseed oil over the mix and immersion blend to emulsify.

  4. Place plastic wrap directly on the surface and place in the refrigerator to set up.

  5. Pull 2-3 hours from the refrigerator to room temperature before using.

View tools

  • Thermometer
  • Immersion blender
  • Pot
  • Rubber Spatula
  • Induction burner
  • Induction stove

Assembly

Ingredients

  • Q.S.
    Dominican Republic Ganache
  • Q.S.
    Chocolate Macaron Shells
  • Q.S.
    Pomegranate Prickly Pear Jam

Preparation

  1. Find pairs of chocolate macaron shells. 

  2. Use a 7-8 mm piping tip to pipe a ganache border on the chocolate macaron shells.

  3. Fill the center with jam

View tools

  • 7-8mm Piping Tip

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