Choco-coated Mango & Pineapple Macaroons
19-027
Group Macaroon Base
Ingredient
KG
%
PETTINA KOKOMIX
0.143
100.00
Water
0.057
39.86
Dried Mangoes
0.020
13.99
Dried Pineapples
0.010
6.99
Total Weight: 0.230
Group Chocolate Coating
Ingredient
KG
%
PETTINA NON-TEMPERING DARK CHOCOLATE
0.100
-
Total Weight: 0.100
Group Topping
Ingredient
KG
%
Dried Mangoes
0.010
-
Dried Pineapples
0.005
-
PETTINA KOKOMIX
0.005
-
Total Weight: 0.020
How to do it:
Topping:
1. Mix dried mangoes, dried pineapples and toasted Pettina Kokomix until well incorporated. Set aside.
Macaroon Base:
1. Mix Pettina Kokomix, dried mangoes, and dried pineapples using a paddle attachment at low speed for 30 seconds.
2. Add water and mix at medium speed for 3 minutes.
3. Scale 15g portions and shape into balls.
4. Bake at 200°C for 15 minutes or until golden brown.
5. Cool completely.
Assembly:
1. Melt Pettina NT Dark Chocolate.
2. Dip baked macaroons into melted chocolate, completely covering it and tapping off the excess.
3. Place on lined baking sheet and immediately sprinkle prepared topping on top.
4. Let it set completely.
Yield: 14 pieces x 15g
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