Part 1: Macaron Shells
Ingredients
Method- 125g Ground Almonds
- 125g Icing Sugar
- 50g Egg Whites
- 50g Egg Whites
- 125g Caster Sugar
- 31ml Water
- 20g Cocoa Powder - (For a black macaron use Carbon Black. For a dark chocolate macaron use Terra Rossa. For a red/brown chocolate macaron use Crimson Red.
- Preheat oven to 142ºC (if cooking in a deck/convection oven make sure to open the vents).
- Prepare sheet trays with silpat or baking paper. Prepare piping bag with tip.
- Sift almond flour, cocoa powder and icing sugar into a bowl.
- In a separate mixing bowl, add the first quantity of egg whites. Start whisking to a thick soap-like texture.
- In a saucepan, add water and sugar and cook to 121ºC.
- At the same time, add the second quantity of egg whites to the bowl with the dry ingredients. Mix thoroughly until fully incorporated. Set aside until ready to be used.
- Once the syrup has reached 121ºC, remove from the heat and prepare to add to the whisked egg whites in the mixing bowl.
- Set mixing bowl speed to 4 (medium/low) and add in a steady stream the syrup to the mixing bowl. Note: Be careful not to touch the whisk with the syrup as it will cause all the syrup to stick to side of bowl instead of incorporating into the egg whites.
- Whisk mixture until medium/hard peaks and shiny.
- Once meringue is ready, with a bowl scraper (or regular spatula) add to the almond flour and cocoa powder mixture from step 3, adding 1/3 of the meringue each time.
- Fold the meringue in thoroughly, making sure to get to the bottom of the bowl each time.
- Repeat two more times until all the ingredients have been properly incorporated.
- Add your mix to piping bag with piping tip of choice (recommended diameter of 3cm). Pipe macaroons to preferred size.
- Make sure that once piping is completed you tap the sheet tray on counter top gently and evenly to create a smooth top and foot.
- Let set for 30-40 minutes (depending on humidity levels in the air) until a skin forms on top of the macaroon.
- Once a skin has formed bake for 12-15 minutes.
- Once baked, let sit for 5 min before removing silpat and baking paper from sheet tray to allow quicker cooling.
Part 2: Peanut Praline Ganache Filling
Ingredients
Method- 158ml Double Cream
- 54.5g Peanut Praline (or alternatively smooth peanut butter)
- 30g White Chocolate
- 4.5g Gelatine
- In a bowl, weigh the peanut praline and white chocolate.
- In a bowl with cold water, place the gelatin to bloom. Once bloomed, squeeze to drain any excess water. Set aside until needed.
- In a saucepan, add the cream and bring to a rolling boil.
- Once the cream has reached a boil, take off heat.
- Pour the cream into the bowl with white chocolate and peanut praline.
- Whisk the ingredients together.
- Add the gelatin and whisk again, making sure all ingredients are thoroughly combined.
- Let set in the refrigerator until completely cooled before using. Best to let set 24hr, if possible.
- Prior to using add to a mixing bowl and whip until semi-firm peaks form. Be careful not to overmix!
- Pipe onto upturned macaron shell and sandwich with a separate unpiped shell.
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