Chocolate Caramel Pretzel Macarons

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Ingredients

  • as desiredchopped pretzels

Macaron Shell

  • 300 gr. icing sugar
  • 300 gr. white almond flour
  • 90 gr. water #1
  • 40 gr. PreGel Five Star Chef Albumissimo (Egg White Base)
  • 90 gr. water #2
  • 40 gr. PreGel Five Star Chef Albumissimo (Egg White Base)
  • 300 gr. granulated sugar
  • 75 gr. water #3
  • as needed powdered color

Chocolate Caramel Ganache

  • 150 gr. heavy cream
  • 15 gr. glucose syrup
  • 150 gr. dark couverture 50%
  • 24 gr. PreGel Caramelllatte Traditional Paste (Caramel & Milk)
  • 25 gr. butter, softened

Method

Macaron Shell

  1. In a bowl, combine water #1 with the first amount of PreGel Five Star Chef Albumissimo (Egg White Base) and whisk well to combine.
  2. In a bowl with an electric mixer, combine water #2 and the second amount of PreGel Five Star Chef Albumissimo (Egg White Base) and whisk well to combine.
  3. Place on the electric mixer with the whisk attachment.
  4. Sift icing sugar and almond flour together. Add powdered color and the first PreGel Five Star Chef Albumissimo (Egg White Base) mix and mix until a paste forms.
  5. Combine the granulated sugar and water #3 and cook to 118 °C
  6. Pour over whipping PreGel Five Star Chef Albumissimo (Egg White Base) mix #2.
  7. Whip until meringue cools to 40 °C
  8. Gently add meringue to the almond mixture.
  9. Mix until smooth and shiny.
  10. Pipe macarons on a sheet tray.
  11. Bake in a convection oven on the lowest fan speed at 150 °C for about 12′.

Chocolate Caramel Ganache

  1. Combine the heavy cream and the glucose syrup and bring to a boil.
  2. Put the chocolate and PreGel Caramelllatte Traditional Paste (Caramel & Milk) into a food processor and pour the hot liquid over the chocolate.
  3. Process until completely smooth and homogeneous.
  4. Add soft butter and process until incorporated.
  5. Pour out into a shallow pan lined with a non-stick mat. Cover with plastic wrap.
  6. Allow to cool completely.
  7. Use as desired for piping.

Assembly

  1. Pipe Chocolate Caramel Ganache onto the flat side of one Macaron Shell.
  2. Sandwich it with another Macaron Shell and press so that the Chocolate Caramel Ganache goes to the edge of the macarons.
  3. Roll the macaron edges in chopped pretzel pieces
Source: http://www.pregelrecipes.com/