Macarons - Recipes - Poh's Kitchen.pdf

20/12/12 9:50 PMMacarons - Recipes - Poh's Kitchen

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RECIPESWednesday 12 May 2010, Macarons with Emmanuel Mollois

Macarons (79)

Biscuits and Slices | French

makes 4 trays (allows for some breakages and misshapen biscuits)

MethodChocolate Macaron Biscuits

1. Pass almond meal and icing sugar twice through a very fine sieve.Whip the egg white until very firm.

2. Incorporate the almond sugar mixture and cocoa into the egg whitemixture using a spatula.

3. Put aside for about ten minutes.4. Using two trays on top of each other, cover the top one with baking

paper.5. Pipe the macaron using a nozzle size 11 to a three and a half

centimetre diameter with a two centimetre space in between eachmacaron.

6. Let them 'crouter' (form a crust) for about 25 to 30 minutes.7. Preheat the oven at 200C then put the macarons in and turn the

temperature down to 140C and cook for 23 minutes. (Fan forcedoven - 250 degrees and then turn down to 140 degrees, for regularoven - 200 degrees and then 140 degrees)

8. Dependant on your oven, you may need to watch them to ensurethey don't burn. Remove from oven and let cool down completely.

1. Chocolate Macaron Filling2. Mix 350g butter cream wth dark chocolate ganache (see method

below)

Butter Cream (quantity for two batches of macaron biscuits)1. Combine the sugar and water in a saucepan and using a sugar

thermometer, cook over high heat until the temperature reaches116-121 degrees C. While the sugar syrup is coming to the boil,whisk the eggs and yolks in an electric mixer on high speed untilpale and fluffy. Add salt then as soon as the syrup has reached the



right temperature (a good indicator of this is when the bubblesbecame smaller), remove the pan from the heat and continue towhisk the eggs whilst pouring the syrup slowly into the mixture.Keep mixing on high speed until the cream has completely cooled(about 10-15 minutes). Add the butter and mix well again. Setaside.

Dark Chocolate Ganache1. Put chocolate into cream and bring to boil, stir until chocolate has

melted. Spread combined butter cream and dark chocolate ganachemixtures and spread onto macaroon biscuit then sandwich anotherbiscuit on top. Freeze overnight before eating.

Pineapple and Avocaco (Pinecado) Macaron Biscuit>1. Pass almond meal and icing sugar twice through a very fine sieve.

Whip the egg white until very firm.2. Incorporate the almond/sugar mixture and a little green and yellow

colouring into the egg white mixture using a spatula.3. Put aside for about ten minutes.4. Using two trays on top of each other, cover the top one with baking

paper.5. Pipe the macaron using a nozzle size 11 to a three and a half

centimetre diameter with a two centimetre space in between eachmacaron.

6. Let them 'crouter' (form a crust) for about 25 to 30 minutes.7. Preheat the oven at 200C then put the macarons in and turn the

temperature down to 140C and cook for 23 minutes. (Fan forcedoven - 250 degrees and then turn down to 140 degrees, for regularoven - 200 degrees and then 140 degrees)

8. Dependant on your oven, you may need to watch them to ensurethey don't burn. Remove from oven and let cool down completely.

Pineapple and Avocado Filling1. Combines three recipes. Pineapple and avocado coulis, 350g butter

cream and 330g white chocolate ganache.

1. Pineapple and Avocado Coulis2. Mix everything together and cook until ingredients form a coullis.

Blitz with mixer. Pass through sieve. (Mix with 330g whitechocolate ganache)

White Chocolate Ganach1. Put chocolate into cream and bring to boil, stir until chocolate has

melted. Mix together and combine with butter cream mixture. (seemethod below)

Butter Cream (quantity for two batches of macaron biscuits)1. Combine the sugar and water in a saucepan and using a sugar

thermometer, cook over high heat until the temperature reaches116-121 degrees C. While the sugar syrup is coming to the boil,whisk the eggs and yolks in an electric mixer on high speed until



pale and fluffy. As soon as the syrup has reached the righttemperature (a good indicator of this is when the bubbles becamesmaller), remove the pan from the heat and continue to whisk theeggs whilst pouring the syrup slowly into the mixture. Keep mixingon high speed until the cream has completely cooled (about 10-15minutes). Add the butter and mix well again. Set aside.

**1. The reason why it is better to have egg whites separated from the

yolk for 3 days and kept out of the fridge is that in this time the eggwhite loses its elasticity and the albumin fragments so the egg whitewill rise better and will not be grainy. There is no problem withbacteria as the macaroon cooks in the oven and any bacteria willnot survive.

IngredientsMacaron Biscuit960g icing sugar560g finest skinless almond meal420g egg whites (**MUST be separated from the yolks 3 DAYS prior to cooking)80g of cocoa powder into the eggwhite ORGreen and yellow food colouring

Butter Cream500g of very good Australian butter3 eggs3 yolks

Basic Sugar Syrup210g sugar50ml waterTiny pinch of 'Fleur de Sel' salt (for chocolate macaron)

Dark Chocolate Ganache250g dark chocolate (71% dark chocolate)250g cream

Pineapple and Avocado Coulis700g pineapple peeled and diced200g avocado flesh (about 2! avocadoes)125g caster sugar1 grated vanilla pod!tsp Sichuan pepper

White Chocolate Ganache350g white chocolate150g cream

Documents

Macarons - Recipes - Poh's Kitchen.pdf