Macaron Easter Eggs
Part 1: Apricot Compote
Ingredients
Method- 200g Fresh Apricots
- 120g Granulated Sugar
- 20g Lime Juice
- 1 Orange Zest
- Peel the apricots and cut them into small cubes.
- Macerate the apricot, granulated sugar, and lemon juice in a pot for 1 hour.
- Cook at medium heat for 5 minutes.
- Continue cooking on low heat while stirring for 30 minutes.
- Add the orange zest and stir. Let cool and reserve.
Part 2: True Gold Caramel Ganache
Ingredients
Method- 100g deZaan True Gold Cocoa Powder
- 40g Butter
- 60g Granulated Sugar
- 20g Butter
- 250g Cream 35%
- 60g Glucose
- 10g Vanilla Paste
- In a deep container, add the deZaan True Gold cocoa powder and 40g of butter and reserve.
- Make a dry caramel with the sugar to a deep amber color.
- Add 20g of butter and mix to incorporate.
- Add the cream, glucose syrup, and vanilla paste and mix.
- Pour the hot mix over the cocoa powder and butter.
- Emulsify with an immersion blender.
- Transfer to another container and cover with plastic wrap.
- Let set at room temperature for 5 hours.
Part 3: True Gold French Macarons
Ingredients
Method- 145g Almond Flour
- 145g Confectioners’ Sugar
- 10g deZaan True Gold Cocoa Powder
- 100g Egg Whites
- 2g Cream of Tartar
- 100g Granulated Sugar
- 9 drops of Yellow Gel Food Coloring
- Line two baking sheet trays with nonstick silicon mats and set aside.
- Process the almond flour, deZaan True Gold cocoa powder, and confectioners’ sugar in a food processor. Sift and set aside.
- In a stand mixer, whip the egg whites on medium speed until foamy.
- Add the sugar mixed in with the cream of tartar in three stages. Whip the meringue to medium peaks.
- Fold in ½ of the almond mixture from step 2.
- Fold in the remaining mixture and fold until smooth and glossy.
- Pipe batter onto the silicon mats and tap to release air.
- Rest at room temperature to dry shells before baking.
- Bake for 10-12 minutes at 135°C/275°F. Let cool and remove from the mats and fill with ganache.
Part 4: Terra Rosa and Coconut Ganache
Ingredients
Method- 165g Caned Coconut Cream
- 100g Glucose Syrup
- 100g deZaan Terra Rossa Cocoa Powder
- 80g Cocoa Butter
- In a pot, add the coconut cream and glucose syrup. Bring to a simmer.
- Pour the coconut cream mixture over the deZaan Terra Rossa cocoa powder and cocoa butter, and blend with an immersion blender until smooth.
- Transfer to another container. Cover with plastic wrap and let rest at room temperature for 5 hours.
Part 5: Terra Rosa French Macarons
Ingredients
Method- 145g Almond Flour
- 145g Confectioners’ Sugar
- 10g deZaan Terra Rossa Cocoa Powder
- 100g Egg Whites
- 2g Cream of Tartar
- 100g Granulated Sugar
- 9 drops of Yellow Gel Food Coloring
- Line two baking sheet trays with nonstick silicon mats and set aside.
- Process the almond flour, deZaan Terra Rossa cocoa powder, and confectioners’ sugar in a food processor. Sift and set aside.
- In a stand mixer, whip the egg whites on medium speed until foamy.
- Add the sugar mixed in with cream of tartar in three stages. Whip the meringue to medium peaks.
- Fold in ½ of the almond mixture from step 2.
- Fold in the remaining mixture and fold until smooth and glossy.
- Pipe batter onto the silicon mats and tap to release air.
- Rest at room temperature to dry the shells before baking.
- Bake for 10-12 minutes at 135°C/275°F. Let cool and remove from the mats and fill with ganache.
