Macarons by Unknown

Author:Unknown
Language: eng
Format: epub
Tags: COOKING / Courses & dishes /Pastry
ISBN: 9781911621690
Publisher: Grub Street
Published: 2011-12-02T00:00:00+00:00

IN THE COURSE OF MY CREATIVE WORK ON THE MACARON, I HAVE BEEN KEEN TO ADD NEW TEXTURES TO THE SMOOTH AND SUCCULENT, MELTING CONSISTENCY OF THIS LITTLE DELICACY AND EMPHASISE ITS CHARACTER IN NEW WAYS. IN 2002, I ACHIEVED THIS BY ADDING CRUNCHY PISTACHIO AND WAFER-THIN ‘CRÊPE DENTELLE’ GAVOTTE BISCUITS TO THE SMOOTH APRICOT CREAM.

LIME AND BASIL MACARON

Makes about 72 macarons (or about 144 shells)

PREPARATION TIME:

the day before, 20 minutes; next day, about 1 hour

COOKING TIME:

the day before, 6 minutes; next day about 25 minutes

STANDING TIME:

30 minutes

REFRIGERATION:

24 hours + 24 hours

FOR THE MACARON SHELLS

300g ground almonds

300g icing sugar

110g ‘liquefied’ egg whites (see page 11)

1g approx. lemon yellow food colouring

2g approx. pistachio green food colouring

+

300g caster sugar

75g mineral water

110g ‘liquefied’ egg

FOR THE BASIL JUICE

50g mineral water

10g large-leaf basil leaves

10g caster sugar

FOR THE LIME AND BASIL CREAM

225g whole eggs

240g caster sugar

8g lime zest

160g lime juice

Basil juice prepared as described

5g gelatine leaves

60g ground almonds

The day before, prepare the basil juice and the lime and basil cream. Rinse the basil leaves then immerse them in boiling water for 5 minutes. Drain them and put them straight into ice-cold water.

Bring the sugar and water to the boil. Take it off the heat. When it reaches 60°C, add the blanched basil leaves and drain. Use a hand blender to blend finely.

Soak the gelatine for 15 minutes in cold water to soften. In a bowl over a pan of barely simmering water, stir the eggs with the sugar, zest and the lime and basil juice until it reaches 83/84°C. Strain then add the drained gelatine. Use a hand blender to blend for 10 minutes. Add the ground almonds. Allow to cool down then pour the cream into a gratin dish. Press clingfilm over the surface of the cream. Store in the fridge until next day.

Next day, make the macaron shells. Sift together the icing sugar and ground almonds. Stir the food colouring into the first portion of liquefied egg whites. Pour them over the mixture of icing sugar and ground almonds but do not stir.

Bring the water and sugar to the boil at 118°C. When the syrup reaches 115°C, simultaneously start whisking the second portion of liquefied egg whites to soft peaks. When the sugar reaches 118°C, pour it over the egg whites. Whisk and allow to cool down to 50°C, then add the meringue to the almond-sugar mixture and fold in. Spoon the batter into a piping bag with a plain nozzle.

Pipe rounds of batter about 3.5 cm in diameter, spacing them 2 cm apart on baking trays lined with baking parchment.

Rap the trays on the work surface covered with a kitchen cloth. Leave to stand for 30 minutes until a skin forms on the shells.

Preheat the fan oven to 180°C. Put the trays in the oven and bake for 12 minutes quickly opening and shutting the oven door twice during cooking time. Out of the oven, slide the shells on to the work surface.

Gently stir the lime and basil cream. Spoon it into a piping bag with a plain nozzle.

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