Ingredients
Macaroons
32 oz Macaroon (Coconut) Mix
10 oz Water
2 oz Banana Compound
Ganache
6 oz Maracaibo 65%
6 oz Heavy Cream
1/2 oz Trimoline
Preparation
Macaroons
Place the Macaroon (Coconut) Mix and water in a bowl with the paddle and mix on medium speed for 3 minutes. Allow the mixture to rest for 15 minutes. Mix in Banana Compound and pipe the mixture out onto a sheet pan lined with parchment paper using a medium star tip. Wet the tip of your finger with a little water and press an indentation into each cookie. Bake the cookies in an oven that has been pre heated to 345°F to 360°F for 15 to 20 minutes, or until golden brown.
Chocolate Ganache
Place Maracaibo 65% and the Trimoline into a bowl. Bring heavy cream to a boil and pour it over the Maracaibo 65%. Stir with a wire whisk until all the ingredients are incorporated. Allow the Ganache to cool.
Setting
Bake the cookies in an oven that has been pre heated to 345°F to 360°F for 15 to 20 minutes, or until golden brown. Pipe ganache into each indentation on the Macaroons.
Specialty Ingredients
#41110 Bakbel Banana Compound
#22320 Macaroon (Coconut) Mix
#31118 FELCHLIN-Swiss MARACAIBO 65%
#90435 Trimoline
