Directions:

FRENCH MACARON SHELLS

• 1. Preheat over 275°F. Line 2 baking sheet trays with nonstick silicon mats and set aside.
• 2. In a food processor, process the almond flour and confectioners’ sugar together. Then sift them and set aside.
• 3. In a stand mixer fitted with a whisk attachment, whip egg whites on medium speed until foamy. Add sugar and cream of tartar in 3 parts, and whip until a medium pick meringue. Add red gel food color.
• 4. With a large rubber spatula, fold in half of the confectioners’ sugar mixture. Fold in remaining mixture and fold until smooth and glossy.
• 5. Using a piping bag with a round nozzle to pipe batter into silicon mats and tap to release air.
• 6. Rest for 30 minutes at room temperature to dry shells before baking.
• 7. Bake for 12-14 minutes in a convection oven. Let cool down before pairing.

LYCHEE AND STRAWBERRY COMPOTE

• 1. Mix the sugar and pectin.
• 2. In a small pot, bring the lychee puree and vanilla to 40°C, add sugar and pectin little by little, mixing while adding. Bring to a boil, add the diced strawberries let cook for 1 minute, and finally add gelatin and mix until dissolved.
• 3. Transfer to silicone molds and freeze.

VANILLA WHIPPED GANACHE

• 1. Soak gelatin in ice water until softened.
• 2. In a saucepot, warm first amount of heavy cream, vanilla, and glucose. Stir gelatin until dissolved, then pour over chocolate to make and emulsion and add second heavy cream. Transfer to quart containers.
• 3. Place in cooler and whip before use.

STRAWBERRY LYCHEE AND VANILLA GEL

• 1. Place raspberry puree, lychee puree and vanilla in a pot and heat to 40°C. Add agar agar and bring to boil for 1 minute.
• 2. Cool down in the refrigerator for at least 3 hours and blend until smooth. Add diced strawberries and mix to incorporate.
• 3. Place in a piping bag.

NEUTRAL GLAZE

• 1. Mix the sugar and pectin.
• 2. In a large pot bring glucose syrup, invert sugar, dextrose and water to 40°C, start adding sugar and pectin little by little and mix until incorporated. Bring to a boil and when it starts to boil count 2 minutes, add citric acid and count 1 more minute.
• 3. Remove from heat and let rest in the fridge.
• 4. Weight 200g of the glaze and add 20g of water.
• 5. Melt in the microwave to 55°C.
• 6. Glaze the lychee and strawberry compote.

ASSEMBLY

• 1. Place one macaron shell upside down.
• 2. Transfer the vanilla whipped ganache to a pipping bag fitted with a star nozzle.
• 3. Pipe the ganache around the edges of the macaron shell.
• 4. Add the gel in the middle and close with another macaron shell.
• 5. Place the lychee and strawberry compote at the top of the macaron and garnish with strawberry slices and a chocolate flower.