William Curley, Suzue Curley

Red Pepper Macaron with shiso ganache

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Preparation info
  • Makes

    18

    macarons
    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

Ingredients

  • 2 red peppers deseeded and finely chopped
  • 1 quantity of Shiso Ganache
  • 1 quantity of <

Method

  • Make the dried red pepper pieces. Spread the chopped red pepper out onto a baking mat. Place in a dehydrator and dehydrate for 2-3 hours. Alternatively, bake in an oven preheated to its lowest setting and dry out until crisp.
  • Make the ganache and spoon into a piping (pastry) bag fitted with a 10mm (½ inch) plain nozzle (tip) ready for piping.