Speinle's red cabbage macaroons with horseradish filling
Special programme ‘dry’ (Step 2)
Preparation
RED CABBAGE MACAROONS
1. Trim, wash and juice the red cabbage. Season 140 g of the juice with 3 g salt and the vinegar, then beat with the icing sugar and egg white powder in a food processor on full speed for around 5 minutes until light and fluffy.
2. Using a piping bag, pipe the mixture into the cake pop moulds, smoothing over any surplus. Dry in the X BO (48°C/-100% humidity) for 8 hours.
HORSERADISH FILLING
3. Leave the gelatine to swell in some cold water. Blend the horseradish into a creamy paste using a hand blender, then strain through a sieve. Heat the mixture in a pan over a very low heat. Slowly dissolve the gelatine in the mixture, then gradually incorporate the mascarpone to prevent lumps from forming. Season with a little salt.
4. Leave the mixture to cool until it starts to set. Carefully strain it through a sieve, then put into a piping bag.
FINISHING TOUCHES
5. Remove the baked macaroon halves from the mould. Pipe the horseradish filling onto one half and top with the other half.
This and other inspiring recipes can be found in the cookbook for the BORA X BO.
Preparation time: 40 min.
Drying time: 8 hrs
Makes 48
For the macaroons
- ¼ red cabbage
- Natural or sea salt
- 10 g Cabernet Sauvignon vinegar
- 70 g raw cane icing sugar
- 12 g egg white powder
For the horseradish filling
- 1 g gelatine
- 50 g creamed horseradish
- 60 g mascarpone
- Natural or sea salt
Additional items
- Piping bag with a round tip
- Cake-pop mould
