Macarons (Delimacaron)
Macaron shells, Coffee ganache, Chocolate ganache, Pistachio ganache, Salted butter caramel ganache and Joypaste (optional) — an IRCA recipe in 6 components. Uses Irca Chococream Pistachio 5 kg and Irca Toffee D'Or Caramel Filling 15 kg.
- mixing time (shells)
- 5 min
- crusting time before baking (min)
- 10-15 min
- crusting time before baking (max)
- 1 h
- baking temperature (shells)
- 130-150 °C
- baking time (shells)
- 15-18 min
- resting time in refrigerator (min)
- 1 h
Ingredients
Macaron shells
| Ingredient | Quantity |
|---|---|
| Delimacaron | 1000 g |
| Water | 200 g |
Coffee ganache
| Ingredient | Quantity |
|---|---|
| Reno Concerto Fondente 64% | 250 g |
| Liquid cream 35% fat | 250 g |
| Unsalted butter 82% fat | 30 g |
Chocolate ganache
| Ingredient | Quantity |
|---|---|
| Reno Concerto Bianco 31,50% | 250 g |
| Reno Concerto Fondente 72% | 250 g |
| Liquid cream 35% fat | 500 g |
| Unsalted butter 82% fat | 60 g |
| Joypaste Caffe' | 90-100 g |
Pistachio ganache
| Ingredient | Quantity |
|---|---|
| Irca Chococream Pistachio 5 kgChococream Pistacchio | 200 g |
| Unsalted butter 82% fat | 50 g |
| Liquid cream 35% fat | 150 g |
Salted butter caramel ganache
| Ingredient | Quantity |
|---|---|
| Reno Concerto Lactee Caramel | 300 g |
| Liquid cream 35% fat | 200 g |
| Irca Toffee D'Or Caramel Filling 15 kg | 200 g |
| Unsalted butter 82% fat | 30 g |
| Salt | 2-3 g |
Joypaste (optional)
| Ingredient | Quantity |
|---|---|
| Mandel Royal | 1000 g |
| Unsalted butter 82% fat | 30 g |
| PASTA AROMATIZZANTE MANGO (flavouring paste, mango) |
Method
- Macaron shells
Whip in a planetary mixer at high speed for 5 minutes.
- Macaron shells
Use a pastry bag with a plain nozzle to pipe small disks of the desired size onto oven paper or a silicone mat.
- Macaron shells
Wait until the surface of each disk becomes crusty (min 10-15 minutes, max 1 hour).
- Macaron shells
Bake at 130-150°C for 15-18 minutes (with static ovens, keep the valve open).
Let the macarons cool, fill them with ganache cream, jams or fruit fillings and sandwich them together. It is advisable to leave them to rest in a refrigerator for at least 1 hour before consumption.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.