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Macarons with raspberry ganache and strawberry gel

A perfect combination of airy macarons filled with raspberry ganache and refreshing strawberry gel.

Scan the edible QR codes on the macarons to link to your restaurant's website or leave a personal message for the guest! The most technical part of these macarons, the shells, has already been made for you. This allows you to focus entirely on the filling and add your personal touch.

Ingredients

140gWhite chocolate callets
20gunsweetened whipping cream 35%
60graspberry puree without sugar
10gGlucose syrup
2gPowder color pink 100% natural

500gstrawberry purée without sugar
3.5gAgar agar powder white
50gGlucose syrup

wafer A4-size edible
Edible ink

Strawberry macaron 35mm
Edible glue with brush
Chocolate butterfly

Preparation

  1. Melt the white chocolate.
  2. Heat the remaining ingredients and then mix with the chocolate.
  3. Blend the whole mixture well with an immersion blender.
  4. Let set overnight at room temperature.

  1. Heat all ingredients and then boil for 3 minutes. 

  1. Place the wafer paper in the printer

  1. Pipe a ring of ganache onto the bottom half of the macaron.
  2. Pipe a dollop of strawberry gel in the center of the ring.
  3. Gently press the top half of the macaron on.
  4. Spread a small amount of edible glue on the top shell and stick the edible QR code on it.
  5. Let the whole thing "mature" overnight in the fridge.
  6. Serve with the chocolate butterfly.