Macarons with Yuzu

macarons

There are so many legends about how difficult it is to make macarons. Pastry chef in my school says there is nothing tricky about macarons, there are just couple of things that you need to know to have a successful ‘macaroning’ session. And yes, in french ‘macaron’ (macaronner) can be a verb!

Important Tips

  • It is better to prepare egg whites the day before to allow water to evaporate, you need to weight them just before you start making dough
  • Macarons are quite sensitive therefore it is important to respect the temperatures as specified in the recipe

Dough

  • 300 g almond powder
  • 300 g icing sugar
  • 110 g egg whites
  • food colouring of choice

Mix the ingredients to obtain relatively firm dough.

Meringue

  • 300 g sugar
  • 75 g water
  • 110 g egg whites

Add sugar into the water and put on heat, cook till the liquid reaches 118° C. Remove from heat and pour onto the whipped egg whites. Beat the mixture in the bowl of a standard mixer till it cools down to 35° C. Gradually incorporate meringue into the almond dough. With a help of flexible spatula bring the dough from the bottom of the bowl to the top while smoothening the top of the dough. Repeat until the dough becomes smooth and shiny.  Transfer dough to a pastry bag that is fitted with a large plain tip.  Pipe the dough onto the baking sheet in rounds (3 cm in diameter). Let the piped macarons stay out in the room temperature until they form a hard skin (about 1h). Bake for 10-12 min at 145° C.

Filling

  • 100 g yuzu juice
  • 170 g eggs
  • 120 g sugar
  • 200 g butter
  • 2 g gelatine
  • 12 g water

Hydrate gelatine with cold water. In a pot bring yuzu juice to the boil. In a bowl whip eggs and sugar. Pour yuzu juice onto the eggs and sugar mixture. Put the mixture on the heat and bring it to the boil, stirring all the time. Incorporate hydrated gelatine. Cool down the mixture to 40° C. Soften butter in the microwave and incorporate it into the mixture. Keep the cream in the fridge for about 4 h. Transfer the cream into the pastry bag and garnish the macarons.

Images:  ©2017 Peachtree Alley

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