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Perlinettes

Cocoa and ginger macaron

white almond g 110
icing sugar g 160
cocoa g 6
egg whites  g 85
ginger g 6
saccharose g 10

Ground the almonds, the icing sugar and the cocoa. Beat the egg whites with the saccharose and the ginger. Then slowly pour the almond powder in the whipped base. Spread 3 mm thick, sprinkle with icing sugar and let it rest for 15 minutes. Cook at 200°C for 6-7 minutes.

Chocolatine cream

cream g 100
chocolate g 250
ginger powder g 10
whipped cream, shiny g 300

Bring to boiling point the cream with the ginger and add the chopped chocolate. Let it cool and, when the mixture reaches 30°C, incorporate the previously whipped cream.
Assembly
In a semi-spherical mould , place alternatively four macaron discs with layers of chocolatine cream. Put in the fridege, remove from the mould, spray with a pressure gun a mixture of milk chocolate and cocoa butter (1/1), melted at 40°C, and garnish like in the picture.

Roberto Lestani
www.robertolestani.it


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