《so good》柠檬杏仁饼SWEET CARNIVAL. Caipirinha Macarons

马卡龙，大家都知道，彩色的外壳，不同的味道，咬开每一个小马都会有惊喜，就像巧克力一样，你永远不会知道下一个是什么味道的，马卡龙的千变万化都是来自于那些发自内心去热爱甜点的大神，每个漂亮的小马的背后都有着每个小马的小王子，那么小马都在等着你，给他穿上不一样的衣服，夹着不一样的心。做自己想做的，做自己喜欢做的！

产率：70

甘纳许

• 180克霜重35％的脂肪颗1青柠檬皮

• 30克葡萄糖浆

• 70克鲜榨橙汁

• 500克白巧克力

• 180克室温黄油

• 70克甘蔗酒白酒

1. 淡奶油和清明柠檬皮，葡萄糖和酸橙汁。

2. 浸泡30分钟。

3. 筛奶油，再煮。

4. 倒入巧克力奶油拌匀。

5. 在40℃，加入黄油和手搅拌机乳化。

6. 最后倒入甘蔗酒，让它冷却，准备使用。

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马卡龙

• 250克杏仁粉

• 250克糖粉

• 200克糖粉

• 200克老蛋清

• 50克精制糖

• 1克盐

• 2克黄色色粉

• 2克绿色着色

• 1克黄色发色为绿色马卡

1. 过筛杏仁粉与糖霜和糖粉。

2. 打蛋器与盐蛋清，打发至坚挺状态。

3. 将干的配料与蛋清部分混合，加入色素混合。

4. 混合每种颜色，直到混合物变得有光泽。

5. 挤在在直径为4厘米的硅胶垫上，晾干20分钟。

6. 烘烤在150℃的对流烘箱中12分钟，通风口开放。

7. 让它冷却，中间挤甘纳许。

附原文：

SWEET CARNIVAL. Caipirinha Macarons 

The famous Rio Carnival is coming up soon (March 5th – 8th), we take the opportunity to show a recipe by Flavio Federico. He is one of the most refined and renowned chefs in Brazil and presents us these fantastic Caipirinha Macarons. Sweet Carnival!

Yield: 70 pieces

caipirinha ganache

• 180 g heavy cream 35% fat zest from 1 lime

• 30 g glucose syrup

• 70 g freshly squeezed lime juice

• 500 g white chocolate

• 180 g unsalted butter at room temperature

• 70 g cacha?a liquor

1. Boil the cream with the zest, the glucose and the lime juice.

2. Allow to infuse for 30 minutes.

3. Sieve the cream and boil again.

4. Pour the cream over the chocolate and mix well.

5. At 40oC, add the butter and emulsify with the hand mixer.

6. Fold in the cacha?a and let it cool until firm and ready to use.

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macarons

• 250 g almond flour

• 250 g icing sugar

• 200 g confectioners’ sugar

• 200 g aged egg whites

• 50 g refined sugar

• 1 g salt

• 2 g yellow coloring for the yellow macaron

• 2 g green coloring

• 1 g yellow coloring for the green macaron

1. Sift the almond flour with the icing sugar and the confectioners’ sugar.

2. Whisk the egg whites with the salt and add the refined sugar at the end to stiff the meringue.

3. Fold the dry ingredients into the meringue, divide in two parts and mix in the colorings.

4. Mix each color until the mixture becomes shiny.

5. On a Silpat, pipe disks with 4 centimeters in diameter and let rest for 20 minutes to form a crust.

6. Bake in a convection oven for 12 minutes at 150oC, vents open.

7. Let it cool and fill with the caipirinha ganache.

Flavio FedericoHe was born to an Italian family settled in S?o Paulo, and when he was only six years old he made his own desserts. Nowadays, he runs Sódoces, an innovative and exclusive firm from which he offers his 100% artisan sweets and his natural bonbons and ice cream.