Enjoy the recipe of this delicious tasting (and looking) macaron. Made with Italian meringue and stuffed with cherry white chocolate ganache are to die for. I included some tips to make the recipe fail proof but you have to fail at-least once to be able to make these consistently. Scroll down for the recipe.
Tips:
- Invest in a weighing scale and cooking thermometer. To make perfect macarons consistently you will have to measure your ingredients and temperature precisely.
- Use room temperature egg whites and if they are separated a day before even better.
- If you are making macarons for the first time, I suggest using Italian meringue as it is easier and stable to work with.
- Add more food coloring than the desired color. Color lightens upon mixing with meringue and also fades slightly upon baking.
Macaron With Cherry and White Chocolate Ganache
Ingredients:
Cherry Compote:
250g Frozen Cherries
30g Caster Sugar
1 Teaspoon Vanilla Extract
10ml Water
3g Pectin + 10g Sugar
3ml Lemon Juice
Cherry and White Chocolate Ganache:
180g White Chocolate (Sweetened)
70g Cherry Compote
70ml Whipping Cream (30%)
Red Food coloring (as required)
Macaron Shells
160g Almond Flour
160g Powdered Sugar
60g Egg Whites
Pink Food coloring (as required)
60g Egg Whites (For Meringue)
1ml Lemon Juice
150g Caster Sugar
40ml Water
Direction:
Cherry Compote:
In a heavy bottom pan, melt and bring the frozen cherries, sugar, water to boil. Add vanilla extract and cook for 6-7mins.
- 250g Frozen Cherries
- 30g Caster Sugar
- 1 Teaspoon Vanilla Extract
- 10ml Water
Mix pectin in sugar and add to the cooking cherries along with lemon juice (lemon juice is not necessary if you are using ready to use pectin). Cook until the compote thickens (take 5-8mins). Refrigerate until use.
- 3g Pectin + 10g Sugar
- 3ml Lemon Juice
Cherry and White Chocolate Ganache:
Melt the white chocolate on a double boiler. Bring whipping cream and cherry compote to a boil and mix well with the melted chocolate.
- 180g White Chocolate (Sweetened)
- 70g Cherry Compote
- 70ml Whipping Cream (30%)
- Emulsify white chocolate, whipping cream and cherry mixture with immersion blender.
- Transfer into a bowl, cover with a plastic wrap and refrigerate until use.
Macaron Shells:
In a food processor, blend powdered sugar and almond flour into fine powder. Sieve the blended mixture gently without pushing down any larger almond bits.
-160g Almond Flour
-160g Powdered Sugar
Add egg white and food coloring to almond and sugar mixture, mix with a spatula until combined You might notice that the mixture is thick and difficult to mix but it is absolutely ok. It can take a bit of time and your hands might hurt but it is important to mix thoroughly.
- 60g Egg Whites
- Food coloring (according you choice)
Cover the paste with plastic wrap.
Add water and sugar in a heavy bottom sauce pan and bring it to a boil, while keeping an eye on the temperature.
- 150g Caster Sugar
- 40ml Water
Once the sugar syrup reaches 100°C, start whisking the egg white with lemon juice to a frothy slightly stiff peaks. And once the sugar syrup reaches 118°C, take off the heat and slowly pour the hot syrup to the whisking egg whites in thin stream (make sure not to pour the syrup on the whisking ballon or in the center, pour from the sides).
- 60g Egg Whites (For Meringue)
- 1ml Lemon Juice
Whisk until the steam stop coming off and meringue is glossy with stiff peaks.
Fold half the meringue with almond mixture with a spatula. You can be rough here while mixing; this lighten the mixture and help fold the second half easily.
Next, fold in the second half of meringue gently until the batter is shiny and smooth. When dropped, batter should hold its shape.
Fill the mixture into a piping bag with an1.5cm nozzle and pipe out into even sized circular shells on baking paper. Gently tap the tray to expose the air bubbles and smooth out the surface. Leave the shells to dry for 15 minutes or until the shells are not sticky to the touch.
Pre heat the oven to 150C Fan.
Bake for 12 mins (flip the tray after 6 mins to evenly bake the shells). Bake one tray at a time. Cool completely before gently peeling the shells from baking paper.
Assembly:
When ready, pipe a generous dollop of ganache in the middle of the shell and press another shell on top. Store them in the fridge for at-least a day before serving or enjoying.
Thank you for visiting our website and reading this recipe, it means a lot. I hope you like it and will try to make it at home. Tag us on instagram @frompistachiowithlove if you to make this recipe. And comment if you any comments or questions! :)
Enjoy! From Pistachio With Love...
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