Timeless Classics

A vibrant macaron built on precision and contrast, glossy shells paired with a bright, citrus‑lifted RB2 Ruby ganache and a fruit‑forward ruby confit. As Chef Frank Carrieri expresses: “A macaron teaches the art of restraint - the patience to fold with intention… yet inside, it celebrates boldness: vibrant Ruby chocolate, bright citrus, unexpected fruit. Precision becomes poetry, and even the smallest pastry can speak with unforgettable color.”

Level:: Difficult
Makes:: 60 units
Shelf life:: 2 days
Conservation:: Refrigerate

Combine the TPT (1:1 almond flour and powdered sugar) with the first portion of fresh egg whites. Mix until a smooth, uniform paste forms.
In a separate saucepan, cook the sugar and water to 117°C. Add the coloring just before the syrup reaches temperature.
Begin whipping the second portion of egg whites on medium speed.
Once the syrup reaches 117°C, slowly stream it down the side of the bowl while continuing to whip.
Gently fold the Italian meringue into the TPT paste until the batter flows smoothly and settles when piped
Pipe rounds onto baking sheets, then allow them to dry for about 30 minutes, or until the surface is lightly set.
Bake at 300°F until feet are developed and the shells are set

125 g

Banana purée
75 g

Sudachi puree
2 g

yellow pectin
14 g

granulated sugar
100 g

isomalt

Mix Yellow pectin and granulated sugar 14g, set aside.
Warm up the puree and add in pectin mixture. Bring to a boil.
Once, at a boil, gradually add in glucose syrup, isomalt, and granulated sugar 100g. Cook to 65 brix.
Add in citric acid solution and set confit in a cooler until set.
Blend confit until smooth.

Match shells flat side to flat side
Pipe ganache onto the center of the flat side:Amount: nickel to quarter-sized, depending on shell diameter.
Keep ganache away from the edge (it will spread when sandwiched).
Place the matching top shell gently on the filling. Cover and refrigerate 24–48 hours. This allows moisture from the ganache to soften the interior of the shells.
Before serving, bring to room temperature for 20–30 minutes.