Macaron Americano

Macarons with an Americano filling

Macaron Chocolate Grapefruit


For 50 servings

Macaron shells

250 g almond powder

250 g icing sugar

90 g egg whites (a)

5 drops coloring agent (red, green, yellow)

90 g egg whites (b)

25 g sugar (1)

25 g sugar (2)

100 g water

Americano filling

275 g pink grapefruit purée/juice

120 g Campari®

175 g Debic Cream 35%

1 grapefruit, the zest

85 g inverted sugar

100 g Debic Incorporation Butter Crème

1 kg dark chocolate, 60%


Macaron shells

Mix the almond powder with the icing powder in a Robot-Coupe®, without heating.

Add the egg whites (a) and coloring agent and make a sticky paste.

Whip the egg whites with the sugar (1).

In the meantime cook the water with the sugar (2) until 120°C and pour over the whipped egg whites (b).

Whisk until has cooled down and add to the previous mixture.

Continue to work the mixture (macaronner) and pipe the macaroon shells on a baking tray, covered with baking paper.

Set aside for 10-15 minutes before baking.

Bake at 160°C, during 10-12 minutes.

Americano filling

Zest the grapefruit into the cream and leave it, covered with cling film, for 1 night in the fridge.

Sieve the cream and heat together with the inverted sugar and the puréé.

Pour over the dark chocolate and mix, together with the Campari® to a smooth and shiny emulsion.

Let crystalize.


Fill the macaroon shells with the Campari® filling and store in the refrigerator or freeze.