Macaron with Organic Acaí Oil Ganache
First prepare the ganache:
88g of white chocolate
37g of 35% fat cream
40g Organic Açaí Oil
Melt the chocolate in bain-marie.
Add the cream and mix until incorporated.
Add the Organic Açaí Oil and mix. Beat with a hand mixer for approximately 2 minutes to homogenize the ganache well.
Pour into a pot and cover with plastic wrap. Wait for it to crystallize at room temperature.
100g of refined sugar
100g of egg whites
105g of almond flour
105g of icing sugar
Make a Swiss meringue with the whites and granulated sugar, and beat until stiff peaks form.
While the meringue is in the mixer, sift the icing sugar with the almond flour.
Add the dry ingredients to the meringue and mix until you get the ribbon stage.
Using the pastry bag with a smooth round nozzle, drip the dough onto a baking sheet with a silicone mat, making circles of approximately 3cm. Lightly tap the baking sheet and let it rest for 30 to 40 minutes, until the macarons have a “shell”.
Bake at 150°C (preheated) for approximately 12 minutes, rotating the pan halfway through.
After baking, wait for the macarons to cool and fill with the ganache.
Store in the fridge for 24 hours before serving.