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- My Father's Daughter: Macarons 15.07.2016
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- Food Guide: Durban 17.12.2015
My Father's Daughter: Macarons
So I decided to start this series as a tribute to my dad because he introduced me and instilled the love of food that I have. So what I’m going to try and do is try some recipes and post up my reviews and pics of the processes.
The Legend of the French Macaron
So since I like a challenge I thought that this little pillow of goodness is the best way to start. I have always heard about how tricky these little treats are. So I started my research, Adriano Zumbo is a leading pastry chef in Australia that makes the most amazing Zumbarons. So I found his recipe and started off on my quest.
The recipe required an Italian meringue, which I have made before, so I thought that this would be easy. Firstly you all must know the struggle of my process. At first I could not find my thermometer, so I spent a few days looking for it. Eventually I found it at my mum’s house. Okay so then I was ready. I laid out all the ingredients on my kitchen table ready to be measured, I turn on my scale and IT DOESN’T WANT TO SWITCH ON…. AAAAAAAAHHHHHHHHH
The next step was to get the battery, finally all’s well and I can begin.
I start with the Italian meringue, now for this the sugar needs to be at 1180. I was confident at this process, I started beating the eggs until it was nice and fluffy and then waited for the sugar to reach the correct temperature. I then poured the sugar syrup into the fluffy egg whites and suspected something was wrong, the meringue was grainy.
So I started over but same thing. I tried for the third time but at this stage the syrup was fine but the eggs refused to fluff up. The fourth time I don’t even know what went wrong. So I decided to ditch the Italian meringue and try a normal meringue. And SUCCESS on my fifth attempt.
I then found another recipe and did my own thing from then on wards. I combined the almond flour and icing sugar to the meringue but it was dough like and didn’t seem right to me so I added more egg whites.
After doing my own then and basically going with my gut I had successful Macarons for a first time.
I made a Nutella ganache to accompany these little pillow of sweetness.
The recipe that I used is:
- 200g icing sugar
- 100g almond flour
- 50g egg white (about 3 eggs)
- 50g of sugar (preferably castor sugar)
- 40g egg white
- Sift together icing sugar and almond flour.
- Whisk 50g egg white until foamy and then gradually mix in the sugar until you get nice soft peaks.
- Gently fold the flour mixture into the meringue.
- Add 40g of egg white and fold.
- Pipe out in small 2.5cm circles. Remeber not to crowd them as they will expand.
- Rest for about 30 minutes or until the macarons are dry to the touch.
- Bake for about 15 - 20 minutes at 110 degrees celcius.
I made a simple Nutella ganache to fill them with.
Heat fresh cream and add to a bowl of Nutella. Wait for it to cool and then pipe onto the shells. If your ganache is too runny just whisk it up and then pipe and enjoy.
Please if anyone has any suggestions please please please let me know.