Ingredients Weight

Macaron Shell:

Group A

Mauri Pavlova Mix 30g

Water 200g

Castor Sugar 350g

Group B

Colouring 10g

Group C

Almond Flour (Fine) 250g

Mauri Cream Sugar / Icing Sugar 250g

Chocolate Ganache Filling:

Dark Chocolate Compound 170g

Heavy Cream 150g

Product Method

  1. Prepare a parchment paper with round circles of 1.5 inch wide or 2 inch wide. Mix almond flour and icing sugar in Group C and set aside
  2. Place Mauri Pavlova Mix and water into mixing bowl. Allow the mix to soak for about 5 minutes
  3. Whisk mixture at medium speed for about 1 minute
  4. Add castor sugar and continue mixing at high speed for 4 minutes. During mixing, add in colouring
  5. Scrape down the sides. Fold in 1/3 of Group C dry mix until well mix. Add in another 1/3 dry mix. Repeat for the last part. Continue folding until batter can flow slightly from the spatula
  6. Place parchment paper over macaroon template and pipe on the parchment
  7. Tap the tray several times and allow macaroon to rest (about 50 minutes, depending on environment) to enable skin formation on the surface
  8. Bake at 130°C for about 30 - 40 minutes. Baking temperature and time may vary with different oven used

Preparation of Ganache Filling

  1. Melt chocolate over double boil
  2. Add in double cream and stir until well mixed. Set aside to cool
  3. Fill chocolate ganache in piping back and fill it in between the macarons shell