White Chocolate with Blackberry Preserve Macaron


This weekend I had to do an order for 50 macaron so I decided on my personal favourite white chocolate with blackberry preserve. I made this during the summer and here is how they were back then when I first made them and they were not the best looking as you can see below:



Ingredients (makes 70 macaron)

225g old egg whites
300g ground almonds
300g icing sugar 
300g caster sugar
75g water 
2 drops of purple food colouring

Filling

400g of creme fraiche
360g of white chocolate
Bonne Maman blackberry preserve

You are gonna need to do some pre requisites. First of all you are gonna have to separate and 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 need to line a baking tray with baking parchement and marked with circles.



Fast forward 5 days...

  1. Sieve the almonds and icing sugar together.
  2. Add 112g of the egg whites to the above. Mix all together in to a paste, add your purple colouring and set aside.
  3. Now you want to boil 300g 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 112g 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 almond 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.
Now for the filling:

  1. Melt the white chocolate in a bowl set over a pan of boiling water.
  2. Once melted add the creme fraiche and bring together into a ganache.
  3. Allow to set for at least 2 hours.
Assembly:

  1. Match up you macaron shells to the right size.
  2. Pour the white chocolate ganache in to a piping bag and pipe around the base of a shell.
  3. Add a blob of preserve to the middle and sandwich with another macaron shell.
  4. I topped each macaron with a spray of lustre and gold glitter.



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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