It took me sometime to honestly fall involve with macarons. I really DID NOT understand the point of it until I made them myself and got a respect and love for the gentle touch it need to make them.
A perfect macaron shell freshly baked, slightly cooled down is just purely amazing with the notes of almond and a bit chewy but crunchy.
Here is my best macaron recipe which is made with blackcurrant, or cassis in French!
HEADS UP: if you want any other flavour, play around with the colouring of the macaron shells and I will share different varieties of fillings in the up coming post!
For 35pcs
Macaron
Icing sugar 150g
Almond powder/dust white 150g
Fresh egg whites #1 55g
Drops blue food coloring 1-2 drops
Red food coloring 5g
(Freeze dried blackcurrant powder 9g) if accesible
Sugar 150g
Water 38g
Egg white #2 55g
Egg white powder 1g
Sieve together the icing sugar and ground almonds. Stir the food coloring and freeze dried powder into the egg whites #1. Pour them over the icing sugar-almond mixture but do not stir. Bring the water and sugar to the boil. When the syrup starts boiling, simultaneously start whisking the egg whites #2 with the egg white powder, to soft peaks on a medium speed.
Important: make sure that the sides of the pot are clean, free of sugar crystals. Clean with water and brush.
When the sugar reaches 118°C, pour it over the egg whites. Whisk and allow the meringue to cool down to 50°C, then add it to the bowl of icing sugar and ground almonds. Fold.
Filling - Blackcurrant ganache
Blackcurrant pulp (purée) 200g
Dark or white chocolate 200g (your choice depending on flavour preference)
Bring the pulp to a quick boil. Pour over the chopped chocolate in 3 steps (see under tips and tricks). Use hand blender but make sure to not incorporate air.
Place in a piping bag or in a bowl with clingfilm pressed on top. Leave aside to let crystallise and set. Use a plain nozzle to pipe into one side of your macaron shell and press together gently with the other one.
Store macarons in the fridge for 24h/over night and remove from fridge 2 hours before eating.
The macarons last in the fridge as long as no humid is in contact. Works perfectly fine to freeze for up to 3 months.
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