There is
no need to pay upwards of $3 each for these delicious treats, when you can
make them for a fraction of the price. They sky is the limit when thinking of
new flavours to create!
Macaron
Filling
Beerenberg Blue Berry Jam
250g of White cooking chocolate
125g of thickened cream
Put chocolate and cream in a microwave safe bowl,
heat in microwave for 30 seconds at a time mixing in between until all
combined.
Make the ganache up to a day in advance, take the ganache
out of the fridge when you take the shells out of the oven, mix it up with a
flat blade so it is soft enough to pipe.
Ingredients
– Makes about 25 filled Macarons
150g almond meal
150g pure icing sugar
55g egg whites
(fresh)
Put dry ingredients into a food processor until
mixed and fine, put into a large bowl and combine with the egg whites. Cover
with cling wrap and set aside
Ingredients
for Italian Meringue
150g caster sugar
37g water
55g egg whites (age egg whites for 24 hours in a
bowl on the bench)
Food colouring (to get vibrant colours you will
need up to a teaspoon of food colouring, don’t add more food colouring once the
sugar has been combined with the egg whites)
Pour your aged egg whites into a bench
mixer bowl and use the whisk attachment. Whisk the eggs until firm peaks
form.
Bring the caster sugar, water and
food colouring to the boil in a small saucepan. Bring sugar syrup
reaches up to 115°C ( if you do not have a thermometer, you can test the
sugar mixture by dipping a spoon into the sugar and putting it into water, if
the sugar forms a firm ball it is ready and remove from the heat immediately.
It should take about 4 mins but check every 30 seconds from 2 mins)
When the sugar syrup is ready, turn
the mixer back on to a slow speed, slowly pour the syrup into the beaten egg
whites in a thin stream. Once the sugar is added put the mixer on a medium –
high speed. Continue whisking until the mixture reaches room temperature, will
take about 10mins.
Using a spatula, fold one-third
of the meringue into the almond meal and icing sugar mixture and knock out some
of the air in the batter. At this stage of the process you can be quite rough
when handling.
Gently fold in the rest of the meringue
until just combined. Be careful not to over-mix the batter here or it will get
too runny and your shells may crack in the oven.
Fill a piping bag with the
macaron batter and pipe 3.5 - 4cm diameter circles onto the parchment
paper, tap the tray on the bench to remove air bubbles and leave to dry for
about 15-20 minutes to form a crust and are dry to touch. There are Macaron
templates available if you find it difficult to make similar sizes.
Cook the macarons for 15 mins at
135°C (fan forced oven). Cooking times can vary, so check after 12mins, if you
can gently lift a macaron off the paper intact they are cooked, it if starts to
come apart put them back in and keep cooking. Once cooked, remove from
the baking tray and leave to cool on the parchment paper over a wire rack.
Remove the shells from the
parchment paper and put a small amount of Blueberry Jam in the center of 1
shell (about the size of a 5 or 10cent coin in the middle) pipe the white
chocolate ganache around the jam then place another shell on top, giving it a
bit of a twist to distribute the ganache evenly.
Macarons improve over night in
the fridge in a container, allow the macarons to return to room temperature
before serving.
Costing
Almond Meal = $4.03
Pure Icing Sugar = 0.53c
Eggs = $1.50
Caster Sugar = 0.32c
Chocolate = $2.33
Cream = 0.63c
Jam = 0.80c
Total cost for Approx 24 filled
Macaron is $10.14 or 0.42cents each! Saving $2.58 for each Macaron.
If you are keen on making lots of
Macarons you can also save more money by sourcing almond meal and chocolate in
bulk.
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