Mónica Mateos

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Mónica Mateos

Neapolitan Macaroni

Name: Neapolitan Macaroni
Prep time: 86 min
Cook time: 86 min
Yield: 12
Cuisine: Francesa
Ingredients: 1 egg white; 2/3 cups almond, powder (75g) sifted; 2/3 cups powdered sugar, (75g) sifted; edible gel food coloring, pink; strawberry essence; 1 tablespoon cocoa powder; 2/3 cups refined sugar; 18 milliliters water; 1 egg white; 80 grams whipping cream, hot, for the ganache; 1 teaspoon liquid vanilla, for the ganache; 180 grams White chocolate, for the ganache; 1 tablespoon butter, for the ganache

11 mins

1h 15 mins

Half

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The macarons or macaroons are a very elegant and sophisticated dessert with a delicate almond flavor. On this occasion we put together your 3 favorite flavors: strawberry, vanilla and chocolate to create these delicious Neapolitan macaroni.

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Ingredients

12 portions

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Preparation

Preheat the oven to 145 ° C.

Mix the egg white with the almond powder and the icing sugar and divide it in two.

To one part add the pink dye and the essence of strawberry, to the other part add the cocoa and integrate until you have a homogeneous mixture. Reserve.

In a small pot, cook the sugar with the water until it forms a soft caramel.

Beat the other egg white at high speed in the blender until you get a nougat point. Add the candy in the form of thread without stopping to beat, until you have a firm meringue.

Divide the meringue and add half to the strawberry mixture and the other to the chocolate mixture and incorporate in an enveloping way so as not to lower the meringue, and have a homogeneous consistency and constant fall. Place each mixture in a pastry bag with smooth duya.

Form the 4 cm diameter macaroni on a tray with wax paper, leaving a space between them of approximately 1.5 cm, whip the tray to eliminate air bubbles, let it dry for about 30 minutes.

Bake for 11 minutes, let cool and reserve.

For the filling, pour the hot whipping cream over the white chocolate, the butter and the vanilla essence. Mix until integrated and refrigerate 30 minutes.

Beat the white chocolate mixture at medium speed for 5 minutes until it doubles in volume.

Place in a pastry sleeve with smooth duya and smear a little in a strawberry macaroon, cover with a chocolate pressing lightly. Repeat with the rest and offer.

PRESENTATION

Tied with a ribbon, ready to give.

TIPS

The caramel should be added between 112 ° to 114 ° C in this way, you will add the right amount of moisture. Do not beat the chocolate ganache too much, otherwise it will defattate and cut, if you miss this, add 2 tablespoons of butter and beat to integrate.