Wednesday, July 28, 2010
Tuesday, July 6, 2010
Zumbo's Macaron Tower from Masterchef
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| Zumbo's macaron tower from Masterchef Australia |
Ingredients
450g almond meal
450g icing sugar
165g fresh egg whites
450g caster sugar
111g water
165g old egg whites
3g powdered egg white
Method
1. Preheat ovens to 200°C.
2. Weigh out macaron ingredients.
3. Using a drum or fine sieve, sift batch of almond meal and icing sugar together in a bowl. Mix batch of fresh egg whites with the almond mixture to make a paste until well combined and smooth.
4. Add batch of sugar and water to a saucepan. Place saucepan over low heat, stirring until the sugar has dissolved. Increase the heat to medium-low and slowly bring the mixture to a rolling boil. Cook the mixture until it reaches 119°C, brushing down the sides with a dampened pastry brush. Remove from the heat (the mixture needs to be added to the egg mixture at 121°C).
5. Meanwhile, using an electric mixer, add the old egg whites and powdered egg to a large bowl and beat until combined. Slowly add the sugar syrup (at 121°C) in a thin stream and beat on a medium speed until thick and glossy. Continue to beat the meringue until it has cooled completely.
6. Fold ¼ of the meringue into the almond paste, to loosen up the mixture, then fold through remaining meringue until combined.
7. Place the macaron mixture in 2 large piping bags.
8. Pipe each batch of macarons, 3-4cm circles onto 6 lined baking trays (4 x 7 macarons each tray).
9. Leave to set for at least 30 minutes to form a crust.
10. Place the macarons into 2 ovens (3 trays in each oven). Turn the ovens off and leave for 10 minutes, then turn ovens on to 155°C and bake for a further 9-10 minutes. Remove from the oven.
Tuesday, June 29, 2010
Praline Macarons
The ganache: Lindt Crunchy Caramel chocolate, hazelnut praline, cream
Topping: hazelnut praline
Choc-Mint Macarons
The filling for this macaron was a ganache made from Lindt Mint Intense chocolate, cream, and a crushed peppermint crisp bar!
Macaron Petite Fours (for a dinner party)
One cold night in May, we decided to host a dinner party at our place to celebrate my sister's birthday. Of course, macarons had to be on the menu. This plate of miniature macarons was served as a petite four.
Tuesday, May 4, 2010
Blackcurrant, violet and lavender macarons,,,
No, not all in one macaron.
First, I attempted lavender macarons (with a milk chocolate ganache and lavender essence). Unfortunately, it was so gross I couldn't even eat a quarter of a teaspoon of the ganache.
With the leftover purple macaron shells, I decided to try violet macarons. I made the filling with white chocolate ganache mixed with crushed crystallised violets. They worked out okay but the flavour wasn't intense enough.
Finally, I tried making blackcurrant macarons, using the same technique as the passionfruit ones (by juicing blackcurrants, heating to a particular temperature, and mixing with chocolate and butter). These ones are pictured here.
Monday, May 3, 2010
Pierre Herme
For my birthday this year, my Husband bought me this book (as I am obsessed with Pierre's macarons). Unfortunately, it's in French, so it takes a while to translate the recipes.
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