Patisserie

Macaroon masterclass-shortened

So I relaised that my previous post had a lot of information on how to make the macaroons so I thought I would post up a shortened recipe for those who may have  a bit of experience:

You will need:

225g egg whites
300g ground almonds
300g Icing sugar (make sure it is 10x which is the finest ground type of icing sugar)
300g caster sugar
75g water

For 1 quantity of fruit flavoured ganache:
200g white chocolate (or 1/2 and 1/2 milk and dark)
70g fruit puree
30g double cream
50g butter, softened

Food colouring

How to do it like a pro:

1. The night or even a few days before you want to make your macaroons separate your egg whites into a large bowl or container. Cover and leave overnight (or for at least 8 hours) in the fridge. .
2. On baking day measure your egg whites into 2; 100g whites in a large bowl and the other 125g whites in the bowl of a freestanding mixer.Measure other ingredients and line about 4 trays.
3. Blitz the icing sugar and ground almonds in a food processor a few times or for just under a minute. Add this to the bowl with 100g whites. Mix together until your form a very thick paste and there are no dry spots of sugar or almonds left at the bottom.
4. Place the caster sugar and water into a medium pan over a high heat and stir. Skim the top to remove impurities. Bring the syrup up to 118°C/244°F at which point start the mixer with the 125g whites on high speed until they reach just under a soft peak.
5. When the syrup reaches 120°C/248°F remove it from the heat, place the mixer to medium speed and slowly drizzle the syrup into the egg whites. Return to high speed for 7-10 minutes.
6. Leave meringue to cool below 35°C/95°F.
7. Use your hand to mix 1/3 of the meringue into the paste to loosen it. Add the other 2/3 in 2 separate batches and mix until it is evenly mixed and still just holds it’s shape.
8. Use your food colouring to dye the mixture to the desired colour(s). Try to match the colours with what flavours you want. I am making blackberry and apple, lemon and banana.
9. Put the mix(es) into a piping bag(s). Use the back of a spatula or your hand to push all the mix to the bottom of the piping bag then twist it a few times at the top. Pipe small circles of the paste.
10. Leave to dry out for at least 2 hours. They are ready when they original shine has faded and they look a little dull.
11. Set oven to dry heat at 170°C/338°F or use the fan setting. Bake for 6.5 minutes rotate the trays then bake for a further 6.5 minutes. Cool on a wire rack until cold.
12. Slide a palette knife under the cooled shells to remove them from the parchment.
13. For the ganache(s) melt the chocolate in a microwave in 15 second blasts. Place the puree and cream in a pan and bring to a boil. Mix together the cream and puree, chocolate and the butter until smooth and silky. Chill until just set.
14. Place the ganache(s) into piping bag(s) and pipe into one half of a pair of shells. Twist together to join and spread ganache evenly.

Hopefully that makes following the instructions easier if you’ve already read the previous post!

Thanks,

Steve

 

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