Complexity level  



  • Macaron
  • Plant-Based White Ganache
  • Cassis Jelly
Macaron Ganache Cassis


1 Build-Up

First pipe an outer circle on a macaron with the ganache and in the middle some cassis jelly. Put a second macaron on top and decorate with tempered Belcolade Selection W. Plant-Based Cacao-Trace.

2 Macaron
  • Almonds (brown) 200 g
  • Icing sugar 200 g
  • Aquafaba (egg white replacer) 75 g
  • Water 50 g
  • Sugar 200 g
  • Aquafaba 75 g

Mix the almonds with the icing sugar into powder and sieve the powder. Mix this with the first 75 g of aquafaba. Cook the sugar and the water at 121°C. Meanwhile, whip the remaining 75 g of aquafaba. Pour the cooked sugar into the whipped aquafaba and mix until it is up to 45°C. Then, mix with the almond mixture until it gets a good texture. Preheat the oven to 130°C. Pipe macarons on a silicone sheet. Put the piped macarons in the oven and lower the temperature to 110°C. Bake them for 30 minutes with closed dampers. Leave them to cool down.

3 White Ganache
  • Plant-Based cream 30% fat 435 g
  • Invert sugar 85 g
  • 435 g
  • Belcolade Pure Prime Pressed Cacao Butter Cacao-Trace 40 g
  • Lemon zest 5 g

Heat up the Plant-Based cream with the lemon zest to 85°C. Add the inverted sugar. Mix and pour onto the Belcolade Selection W. Plant-Based Cacao-Trace and the Belcolade Pure Prime Pressed Cacao Butter Cacao-Trace. Mix with an immersion blender to obtain a ganache at 38°C. Pour the ganache on a tray and leave to crystalize at room temperature. Pipe the ganache in between two macaron shells.

4 Cassis Jelly
  • Cassis puree 240 g
  • Water 100 g
  • Sugar 250 g
  • Pectin NH 8 g
  • Sugar 50 g
  • Inverted sugar 50 g

Mix sugar (50g) and pectin NH. Heat up the cassis puree, the water and the sugar (250 g) together to 50°C. Add the sugar-pectin mixture and bring to a boil. Add the invert sugar and cook until it reaches 102°C. Leave to cool down and cover with cling film.

Get in touch

More details about this recipe or our related services?