Kue Hati Macaron Raspberry Terakota yang Kaya
- 100g Egg Whites
- 90g Granulated Sugar
- 4g Egg White Powder
- 130g Powdered Sugar
- 130g Almond Flour
- Red Gel Food Coloring
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Pre-heat the oven to 160℃/ 300F.
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Combine the egg white powder with the granulated sugar.
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Sift the almond flour and powdered sugar.
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Whip egg whites on medium speed until foamy/frothy.
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Gradually add the granulated sugar, egg white powder mixture, continue whipping on medium speed until medium peaks form.
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Add food coloring, keep whisking on medium speed until glossy stiff peaks form.
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Add half the almond flour and powdered sugar mixture to a bowl with the meringue.
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Mix gently with a spatula until combined.
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Add the remaining almond flour mixture and combine.
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Once the dry ingredients are just incorporated, remove 1/3 of the batter and pour into a piping bag fitted with a St Honoré-style tip.
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Start folding gently the other half of the batter until it becomes glossy and falls off the spatula like ribbons, this process is called macaronage.
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Pour the second bater into a piping bag fitted with a round trip (#2A).
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Pipe the 1st macaron batter onto the tray with a Teflon sheet with the pre-printed templates under it. Use this batter to make the textured top of the cake.
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Pipe 2nd batter to make the bottom of the cake.
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Pop any air bubbles using a toothpick.
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Let the piped macarons rest on the kitchen counter until the skin develops.
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Once the skin is formed, transfer to oven place & bake for 15-17min. Let the macarons cool before removing.
- 125g Cream 36% (1)
- 40g Granulated Sugar
- 20g Glucose Syrup
- 25g deZaan Rich Terracotta Cocoa Powder
- 15g deZaan Stellar cocoa butter chips
- 21g Gelatin mass, made with 160- Bloom gelatin
- 125g Cream 36% (2)
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Prepare the gelatin mass by slowly adding 3g of gelatin powder into 18mL of cool water. Let hydrate for 10min.
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Combine the cream (1) with the granulated sugar, glucose syrup and Rich Terracotta cocoa powder in a saucepan.
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Bring to a simmer while whisking.
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Pour over the cocoa butter, mix with a spatula until combined.
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Melt the gelatin mass by heating for 10 seconds in the microwave. Add it to the mixture.
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Add the cream (2), emulsify with an immersion blender.
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Strain, cover with plastic film and let set in the fridge for 2-4hr.
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Whip to medium peaks & transfer to piping bag.
- 300g Raspberries, washed, and dried
- 30g Lemon Juice
- 75g Granulated Sugar
- 7.5g Pectin NH
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Heat the raspberries with the lemon juice while mixing until the fruit becomes soft.
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Combine the sugar and pectin in a bowl.
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Bring to a simmer, remove from the heat, and slowly add the pectin while mixing. Place back in the heat and bring to a boil.
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Continue cooking until it thickens. Use a hand blender to smoothen the mixture into a confit.
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Strain & add a few additional pieces of raspberries if desired for additional texture.
- 100g Raspberry Puree
- 25g Water
- 30g Granulated Sugar
- 1.8g Agar Agar
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Combine the agar-agar and sugar.
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Heat the puree and water to a simmer. Remove from the heat and add the agar-agar/sugar.
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Bring to a boil for 1-2 min. Pour in a container, let’s set in the fridge.
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Process using a small food processor until a gel is obtained. If needed, add small amounts of puree to obtain a smooth texture.
- 6g Meringue Powder
- 25g Warm water, increase as needed.
- 90g Powdered Sugar
- 18g deZaan Crimson Red Cocoa Powder
- 5g Light Corn Syrup
- Red Gel Food Coloring
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Combine water and meringue powder. Beat with a paddle attachment at medium speed until frothy.
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Add powdered sugar, Crimson Red cocoa powder, and light corn syrup. Mix on low speed. Mixture will be very stiff and may not come together yet.
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Add small amounts of water at a time at low speed until achieving a pipeable consistency.
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Add 1-2 drops of red colorant and combine.
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Whip the Rich Terracotta ganache and pour onto a piping bag fitted with a large round tip (#1A). Pipe along the edge of the bottom of the macaron cake.
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Pipe the raspberry confit in the center of the bottom of the macaron cake.
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Place the top of the macaron cake.
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Fill the open center of the cake with fresh raspberries.
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Pour raspberry gel in the center of the raspberries that are facing upwards.
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Pipe a thick line of Crimson Red icing in the center of the textured macaron top.
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Decorate by placing dried flower petals and gold leaf on top of the Crimson Red icing.
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Finally, add fresh mint leaves in the center of the cake.
