Sunflower seed macaron with kiwi berry-miso ganache

Name: Sunflower seed macaron with kiwi berry-miso ganache
Ingredients: 700 g Prestige kiwiberry purée; 65 g Magnolia chickpea miso; 400 g gelling sugar; 20 g Pectin; 12 g Agar Agar; 1000 g Kiwiberry miso; 200 g Egg yolk; 200 g Butter; 259 g Sunflower seed flour; 260 g Icing sugar; 188 g Fresh egg white; 1.5 g egg white powder; 250 g Sugar; 62 g Water

A unique macaron with a nutty crunch and a surprising filling of kiwi berry and miso.

A meeting with chef Michael van der Kroft of restaurant Tres in Rotterdam is an intense experience. His restaurant is the result of an unrelenting quest for depth. And fruit plays an essential role in that. “Fruit makes my cuisine unique.”

In this recipe, you will learn how to make one of the components of this recipe: the kiwi berry miso ganache.

Ingredients

700gPrestige kiwiberry purée

65gMagnolia chickpea miso

400ggelling sugar

20gPectin

12gAgar Agar

1000gKiwiberry miso

200gEgg yolk

200gButter

259gSunflower seed flour

260gIcing sugar

188gFresh egg white

1.5gegg white powder

250gSugar

62gWater

Preparation

Sift the sunflower seed flour and powdered sugar into a large bowl and set aside.
Whip one half of the egg whites and set aside in the KitchenAid.
Mix the other half of the egg whites with the egg white powder.
Meanwhile, in a small saucepan, heat the water with the sugar to 118°C and immediately mix this with the egg whites in the KitchenAid. Whip the meringue on high speed until it reaches 50°C.
Meanwhile, mix the remaining egg whites with the sunflower seed flour and powdered sugar.
Once the meringue is at 50°C, fold ⅓ of it into the sunflower seed flour mixture to loosen it, then fold in the rest.
Rotate the bowl and continue folding, pressing the mixture along the side of the bowl to remove air bubbles.
Prepare a baking mat and spoon the meringue into a piping bag. Pipe nice rounds of meringue. Tap the tray a few times on your work surface to remove any remaining air. Wait 30 minutes and bake at 160°C for 16 minutes.
Turn them halfway through.
Cover one macaron with the ganache and top with another macaron.