COMPOSITION • Macaron base • Cheesecake gelato • Cranberry coulis • White chocolate crunchy glaze MACARON BASE • powdered sugar 500 g • white almond powder 500 g • pasteurized egg whites 175 g • sugar 500 g • water 125 g • pasteurized egg whites 190 g • powdered egg white 3 g • pink natural coloring Combine the first part of the egg white with the powdered sugar and almond powder (tant pour tant, TPT). Make a syrup with the water and sugar, heat to 117°C, and pour on the fluffy egg white to make an Italian meringue. Beat until 50°C. Take the meringue and carefully add the TPT. Mix thoroughly. Add the egg white powder and pink natural coloring. Stir vigorously to form the “macaronage”. Form macarons with the pastry bag, medium nozzle, on a silicone mat. Allow to dry for 30 minutes and bake at 170°C for 11-12 minutes. Remove from oven and cool on racks. 23
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