Macarons - Recipes - Poh's Kitchen

20/12/12 9:50 PM

RECIPES
Wednesday 12 May 2010, Macarons with Emmanuel Mollois

Macarons
(79)
Biscuits and Slices | French
makes 4 trays (allows for some breakages and misshapen biscuits)

Method
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Chocolate Macaron Biscuits

Pass almond meal and icing sugar twice through a very fine sieve.
Whip the egg white until very firm.
Incorporate the almond sugar mixture and cocoa into the egg white
mixture using a spatula.
Put aside for about ten minutes.
Using two trays on top of each other, cover the top one with baking
paper.
Pipe the macaron using a nozzle size 11 to a three and a half
centimetre diameter with a two centimetre space in between each
macaron.
Let them 'crouter' (form a crust) for about 25 to 30 minutes.
Preheat the oven at 200C then put the macarons in and turn the
temperature down to 140C and cook for 23 minutes. (Fan forced
oven - 250 degrees and then turn down to 140 degrees, for regular
oven - 200 degrees and then 140 degrees)
Dependant on your oven, you may need to watch them to ensure
they don't burn. Remove from oven and let cool down completely.

1. Chocolate Macaron Filling

2. Mix 350g butter cream wth dark chocolate ganache (see method
below)
Butter Cream (quantity for two batches of macaron biscuits)
1. Combine the sugar and water in a saucepan and using a sugar
thermometer, cook over high heat until the temperature reaches
116-121 degrees C. While the sugar syrup is coming to the boil,
whisk the eggs and yolks in an electric mixer on high speed until
pale and fluffy. Add salt then as soon as the syrup has reached the
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Macarons - Recipes - Poh's Kitchen

20/12/12 9:50 PM

right temperature (a good indicator of this is when the bubbles

became smaller), remove the pan from the heat and continue to
whisk the eggs whilst pouring the syrup slowly into the mixture.
Keep mixing on high speed until the cream has completely cooled
(about 10-15 minutes). Add the butter and mix well again. Set
aside.
Dark Chocolate Ganache
1. Put chocolate into cream and bring to boil, stir until chocolate has
melted. Spread combined butter cream and dark chocolate ganache
mixtures and spread onto macaroon biscuit then sandwich another
biscuit on top. Freeze overnight before eating.
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2.
3.
4.
5.
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7.

8.

Pineapple and Avocaco (Pinecado) Macaron Biscuit>

Pass almond meal and icing sugar twice through a very fine sieve.
Whip the egg white until very firm.
Incorporate the almond/sugar mixture and a little green and yellow
colouring into the egg white mixture using a spatula.
Put aside for about ten minutes.
Using two trays on top of each other, cover the top one with baking
paper.
Pipe the macaron using a nozzle size 11 to a three and a half
centimetre diameter with a two centimetre space in between each
macaron.
Let them 'crouter' (form a crust) for about 25 to 30 minutes.
Preheat the oven at 200C then put the macarons in and turn the
temperature down to 140C and cook for 23 minutes. (Fan forced
oven - 250 degrees and then turn down to 140 degrees, for regular
oven - 200 degrees and then 140 degrees)
Dependant on your oven, you may need to watch them to ensure
they don't burn. Remove from oven and let cool down completely.

Pineapple and Avocado Filling

1. Combines three recipes. Pineapple and avocado coulis, 350g butter
cream and 330g white chocolate ganache.
1. Pineapple and Avocado Coulis
2. Mix everything together and cook until ingredients form a coullis.
Blitz with mixer. Pass through sieve. (Mix with 330g white
chocolate ganache)
White Chocolate Ganach
1. Put chocolate into cream and bring to boil, stir until chocolate has
melted. Mix together and combine with butter cream mixture. (see
method below)
Butter Cream (quantity for two batches of macaron biscuits)
1. Combine the sugar and water in a saucepan and using a sugar
thermometer, cook over high heat until the temperature reaches
116-121 degrees C. While the sugar syrup is coming to the boil,
whisk the eggs and yolks in an electric mixer on high speed until
http://www.abc.net.au/tv/pohskitchen/stories/s2895326.htm

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Macarons - Recipes - Poh's Kitchen

20/12/12 9:50 PM

pale and fluffy. As soon as the syrup has reached the right
temperature (a good indicator of this is when the bubbles became
smaller), remove the pan from the heat and continue to whisk the
eggs whilst pouring the syrup slowly into the mixture. Keep mixing
on high speed until the cream has completely cooled (about 10-15
minutes). Add the butter and mix well again. Set aside.
**
1. The reason why it is better to have egg whites separated from the
yolk for 3 days and kept out of the fridge is that in this time the egg
white loses its elasticity and the albumin fragments so the egg white
will rise better and will not be grainy. There is no problem with
bacteria as the macaroon cooks in the oven and any bacteria will
not survive.

Ingredients
Macaron Biscuit
960g icing sugar
560g finest skinless almond meal
420g egg whites (**MUST be separated from the yolks 3 DAYS prior to cooking)
80g of cocoa powder into the eggwhite OR
Green and yellow food colouring
Butter Cream
500g of very good Australian butter
3 eggs
3 yolks
Basic Sugar Syrup
210g sugar
50ml water
Tiny pinch of 'Fleur de Sel' salt (for chocolate macaron)
Dark Chocolate Ganache
250g dark chocolate (71% dark chocolate)
250g cream
Pineapple and Avocado Coulis
700g pineapple peeled and diced
200g avocado flesh (about 2! avocadoes)
125g caster sugar
1 grated vanilla pod
!tsp Sichuan pepper
White Chocolate Ganache
350g white chocolate
150g cream

http://www.abc.net.au/tv/pohskitchen/stories/s2895326.htm

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