Macaron Cerise Noire Guimauve


As you have read in the past I haven't always been a fan of making macaron but that has since changed, you know why? because the are actually stupidly easy to make. First things first I went with a French name above meaning macaron filled with black cherry and marshmallow. I am always thinking how I can change existing recipes or making them different, my motto is always simple but different but this one pushes the boat out and is a little more than your regular macaron. Now let me explain below how these are so damn easy to make.

Ingredients (makes 32 shells )

112g old egg whites
150g ground almonds
150g icing sugar 
150g caster sugar
37.5g water 
60g 75% melted chocolate ( I used Lindt ) 

Filling

16 Amarena or morello cherries
40g of 75% melted chocolate 
200g caster sugar
60ml water
Cream of tartar
4 egg whites



Method

You are gonna need to do some pre requisites. First of all you are gonna have to set your egg whites aside in a container at room temperature for 2-5 days, I recommend 5 days as they work out best. Next up you need to blitz your ground almonds as fine as you can in a food processor for about 2-3 mins, this will ensure your macaron come out nice a smooth.

Also you are gonna need to line a baking tray with grease-proof and marked with circles.



Fast forward 5 days...


  1. Sieve the almonds and icing sugar together.
  2. Add 55g of the egg whites and melted chocolate to the above ( I melted on 30 sec bursts in microwave ). Mix all together in to a chocolate paste and set aside.
  3. Now you want to boil 150g caster sugar and water together until it reaches 118c degrees, make sure to brush down the sides of the pan with cold water to prevent sugar crystallization. Whilst waiting, beat the other 55g of egg whites to soft peaks.
  4. When the sugar reaches one 118c remove from the heat and slowly drizzle in to soft peaked egg white whilst beating. Once all sugar syrup is incorporated continue beating on high speed for 2 mins. You have just made an Italian meringue! Allow cool for 5 mins.
  5. Back to your chocolate paste, before we go further you should know you are gonna use your hands here. Take one handful of meringue and mix in completely to loosen the mixture. Next fold in with your hand the rest of meringue, be very careful not to over mix and in fact look at how I did it here before http://www.thecooksbelly.com/2013/08/mikado-macaron-my-baking-nemesis.html.
  6. Now fill a piping bag full of macaron mixture and pipe on to the baking sheet. Check out this video for technique, its what I used and it works!
  7. Once piped leave rest for 60 mins, a skin will form and will be dry to the touch afterwards.
  8. Heat oven to 180c/160c fan/350F/gas mark 4.
  9. Bake the macaron for 8 mins, open the oven door briefly to let out steam, cook for 2 mins, open the oven again to let out steam and finally cook for 2 more mins, 12 minutes in total.
  10. Remove from the oven and transfer the sheet from baking tray to a wire rack. Leave for 5 mins then remove from grease-proof paper.


Look at those gorgeous feet!

Now for the filling:

  1. To make your Italian Meringue, boil sugar, water and cream of tartar to hard boil stage (121c/250F)
  2. Beat the egg whites to full peak and while stiff beating slowly add the boiling sugar like same process as earlier making the macaron.
  3. Fill a piping bag with meringue and pipe a little bit on to the the base of a shell. Dot with a cherry and pipe meringue around it and using a blow torch ever so slightly toast the meringue. Finally top with a macaron shell and brush the tops with melted chocolate.
You are done, any questions just ask and I will help, once you perfect macaron you will make them forever.

Trust me they are really easy to make, you just need to follow the pre requisites and have the right tools.

Thanks for Reading,

Will





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