There are two types of macarons. The french macaron which uses a pretty straight forward recipe and the more complex macaron which uses Italian meringue.
Even if the french macaron appears easier to make when looking at the recipe, it’s deceiving. For one reason or another, i’ve never achieved a satisfying result. Luckily, I found an Italian macaron and that’s tasty and looks perfect.
Macaron, lemon curd and white chocolate
• 100g almond flour
• 100g icing sugar
• 35g water
• 100g caster sugar
• 80g egg white
• 100g lemon juice
• 2 eggs
• 2 egg yolk
• 75g sugar
• 55g butter
• 60g white chocolate
• 3 egg white
• 170g sugar
• 220g water
• 200g caster sugar
• 150g white chocolate
• 10 raspberries
1 Combine almond flower and icing sugar and sieve in to a bowl.
2 Incorporate 40g of the egg white to the almond and icing sugar mixture until smooth.
3 Whisk the other 40g of egg whites to soft peaks.
4 Cook water and caster sugar to 115°C . Don't stir and take the sirup of the stove a few degrees before it reaches 115°C (once you pull it from the stove the temperature will still rise).
5 Slowly add the sugar sirup to the whisked egg white using a hand mixer. Whisk until cooled down to body temperature.
6 Fold about one third of the whisked egg whites in to the almond paste. When smooth and combined add the rest of the whisked egg white and fold it in.
7 Pipe mixture on to a tray lined with baking paper.
8 Let the mixture dry for about 30 minutes or until they can be lightly touched without sticking to your finger.
9 Bake for about 14 minutes at 150°C.
1 Combine eggs, egg yolks and sugar and whisk until creamy.
2 Add the lemon juice to the mixture.
3 Cook the mixture on a water bath stirring constantly until mixture is thick enough to coat the back of a spoon
4 Take mixture of the heat and add butter and white chocolate.
5 Strain and cool down.
1 Preheat the oven to 80°C.
2 Whisk the egg white until foamy.
3 Add sugar slowly while still whisking. When sugar is added, whisk on highest power until stiff and glossy.
4 Spread the Meringue out thinly on a tray lined whit baking paper.
5 Dry in oven over night or until dry.
6 Crumble Meringue to sand like texture.
1 Heat water and sugar in a pan to 145°C.
2 Melt chocolate.
3 Put chocolate in a bowl and use a hand mixer to whisk it on high power. Slowly pour the hot sugar syrup to the chocolate.
4 Continue whisking until chocolate becomes gravel looking.
5 Store in a airtight container
1 Put the raspberry in a ziplock bag and put it in the freezer until frozen.
2 Brake carefully in to segments.