Rose Blush coconut and caramelised banana macaron

Ingredients

300g Almond flour

58g deZaan Rose Blush cocoa powder

300g Billington's confectioners' sugar

130g Egg whites (fresh - quantity 1)

130g Egg whites (fresh - quantity 2)

300g Tate & Lyle granulated sugar

Method

Mix the almond flour, deZaan Rose Blush cocoa powder & confectioners' sugar. Blend for 5 seconds in a food processor. Transfer to a large bowl.

Add the 1st quantity of egg whites to form a thick paste. Cover and set aside.

Add the 2nd quantity of egg whites to a mixing bowl with a whisk attachment. Start to whip at the same time as making the syrup.

Make a syrup with sugar and a bit of water (adding enough water to create a slight wet sand texture). Cook to 119ºC/246ºF.

Gradually add syrup to the whipping egg whites, making a meringue. Whip to medium/stiff peaks.

Add the meringue in four parts by folding it into the almond/cocoa paste (when the base has a nice shine and is a bit fluid, it is ready).

Pipe onto the prepared sheet trays (lined with silicon mats).

Air-dry the macarons for +/- 1 hour (if they don’t stick, they are ready for baking).

Bake the macarons on a low fan (or no fan if possible) at 125ºC/257ºF for +/- 30 minutes.

Let cool completely before taking them off the silicon sheet.

Ingredients

6g Gelita silver leaf gelatin

404g Coconut cream (quantity 1)

404g Coconut cream (quantity 2)

42g Tate & Lyle granulated sugar

Method

Bloom the gelatin. Strain excess water and reserve.

Bring the 1st quantity of coconut cream to a boil with the sugar.

Take off the heat, add the gelatin and mix.

Add the 2nd quantity of coconut cream. Blend with an immersion blender.

Cool in the refrigerator until set (for best results, leave overnight).

Whisk to medium/stiff peaks. Transfer to a piping bag. Reserve in a cool place.

Ingredients

1 Banana

15g Tate & Lye cane sugar

Method

Peel the banana and slice it (0.5 cm thickness).

Cut out small rounds with a cutter (1 cm round).

Dip into cane sugar and caramelize by torch.

Method

Once all the components have been made, start by piping the coconut cream onto the macaron shells.

Place the caramelized banana at the centre of the coconut cream.

Close with a second macaron shell and serve.