Raspberry Macaroons

To make the raspberry puree, just pulse a small handful of berries in a food processor.

Ingredients

1 cup confectioners' sugar 3/4 cup almond flour or finely ground almonds 2 large egg whites, room temperature Pinch of cream of tartar 1/4 cup superfine sugar 1 tablespoon fresh raspberry puree, strained 3 to 4 drops gel-paste food coloring, in Dusty Rose (sugarcraft.com) 3/4 cup homemade or store-bought berry jam

Directions

1. Pulse confectioners' sugar and flour in a food processor until combined. Sift mixture 2 times.

2. Preheat oven to 375 degrees. Whiskwhites with a mixer on mediumspeed until foamy. Add cream oftartar; whisk until soft peaks form.Reduce speed to low; add superfinesugar. Increase speed to high;whisk until stiff peaks form, about8 minutes. Sift flour mixture overwhites; fold until smooth and shiny.Fold in puree and food coloring.

3. Transfer batter to a pastry bagfitted with a 1/2-inch plain round tip;

pipe 3/4-inch rounds 1 inch aparton parchment-lined baking sheets,dragging tip to sides rather thanforming peaks. Tap sheets on worksurface to release trapped air. Letstand for 15 minutes. Reduce oventemperature to 325 degrees. Bake 1 sheetat a time, rotating halfway through,until crisp and firm, about 10minutes. After each batch, increaseoven to 375 degrees, heat for 5 minutes,then reduce to 325 degrees.

4. Let cool on sheets for 2 to 3minutes. Transfer to a wire rack;let cool completely. (If sticking,spray water between parchmentand hot sheet. The steam will helprelease macaroons.)

5. Sandwich 2 macaroons with 1 teaspoon jam.

Masterchef Macaron - Raspberry Macarons

Ingredients2 x 450g almond meal

2 x 450g icing sugar

2 x 165g fresh egg whites

2 x 450g caster sugar

2 x 111g water

2 x 165g old egg whites

2 x 3g powdered egg white

1 ½ tbs red food colouring (for the beetroot macaron)

2 tsp black food colouring (for the olive macaron) 

1 tbs maroon food colouring (for the olive macaron)

For the raspberry jelly 

1 tsp pectin NH

½ tsp gellan

50g caster sugar

250g raspberry puree

For the beetroot buttercream 

200g caster sugar

75g water

150g eggs

90g egg yolks

400g butter, softened

9g beetroot powder

For the kalamata olive ganache 

240g white chocolate

125g candied kalamata olives, pureed

40g unsalted butter, softened

40g extra virgin olive oil

40g kalamata olives, chopped

lemon candiesAdd to My Saved Recipes

Method 1. Preheat ovens to 200°C.

2. Separately weigh out 2 batches of macaron ingredients. 

3. Using a drum or fine sieve, sift each batch of almond meal and icing sugar together in a bowl. Mix each

batch of fresh egg whites with the almond mixture to make a paste until well combined and smooth.

4. Add each batch of sugar and water to a saucepan. Place one saucepan over low heat, stirring until the

sugar has dissolved. Increase the heat to medium-low and slowly bring the mixture to a rolling boil. Add the

red colouring to one saucepan and the black and maroon colouring to the other, stirring each to combine.

Cook the mixture until it reaches 119°C, brushing down the sides with a dampened pastry brush. Remove

from the heat (the mixture needs to be added to the egg mixture at 121°C).

5. Meanwhile, using an electric mixer, add the old egg whites and powdered egg to a large bowl and beat

until combined. Slowly add the sugar syrup (at 121°C) in a thin stream and beat on a medium speed until

thick and glossy. Continue to beat the meringue until it has cooled completely.

6. Start the second batch (repeating from step 5) whilst beating the first meringue (to cool).

7. To make the raspberry jelly, combine the pectin, gellan and sugar in a bowl. Heat the raspberry puree,

then add the pectin mixture and bring to the boil. Cook for a couple of minutes until it reaches a set.

Transfer the mixture to a bowl and place in the refrigerator to set.

8. To make the beetroot butter cream, add the sugar and water to a saucepan and bring to the boil,

cooking until it reaches 118°C. Using an electric mixer, mix the eggs and egg yolks in a large bowl until

combined. With the mixer running on medium speed, pour over the sugar syrup and continue to beat until

50°C. Carefully and slowly add the butter, then the beetroot powder. Transfer the mixture into 2 small

piping bags.  Place in the fridge to firm up slightly.

9. Fold ¼ of the red meringue into one batch of the almond paste, to loosen up the mixture, then fold

through remaining meringue until combined.

10. Place the red macaron mixture in 2 large piping bags.

11. To finish the olive macaron mixture, repeat steps 9 and 10 and place into 2 large piping bags.

12. Pipe each batch of macarons, 3-4cm circles onto 6 lined baking trays (4 x 7 macarons each tray).

13. Leave to set for at least 30 minutes to form a crust.

14. Once the raspberry jelly has set, gently whisk the mixture to loosen it up, then transfer to small piping

bag.

15. Place the red macarons into 2 ovens (3 trays in each oven). Turn the ovens off and leave for 10

minutes, then turn ovens on to 155°C and bake for a further 9-10 minutes. Remove from the oven. Repeat

process with kalamata macarons. Leave macarons to cool on trays.

16. To make the kalamata olive ganache, melt the white chocolate. Place the candied olive puree in an

electric mixer and pour over the melted chocolate, mixing to combine. With the mixer running, beat in the

butter then slowly add the olive oil, mixing until well combined. Fold through the chopped olives. Place the

mixture into the refrigerator to cool slightly, then transfer to a small piping bag. 

17. To finish the macarons, pipe the raspberry jelly and beetroot buttercream onto half of the red macarons,

then top with remaining red macarons. Repeat process with kalamata olive ganache, pressing 1 lemon

candy into the centre. Top with kalamata olive macarons. Place the finished macarons in the fridge to sit for

about 10 minutes before assembling.

18. To assemble the macaron tower, place toothpicks on a slight angle, tilting upwards into the cone before

placing macaron onto a toothpick creating a pattern as desired.

Chocolate Milo Cupcakesby CAKE MISTRESS  on MAY 6, 2010 · 17 COMMENTS

Oh, hello mountain of chocolate frosting. I will conquer you…

There’s something about studying which makes you head to the fridge at regular intervals. You know, the

magic fridge where new items magically appear every 15 minutes.

“Huh? Nothing delicious has appeared?” *sigh*

Resigned, I settled on a cup of hot Milo (a chocolate/malt drink) and buried my nose in a textbook. Then it

hit me. ZOMG! I can tip Milo into a cupcake, fulfilling all my chocolate, comfort food and procrastination

needs.

These are a chocolately sensation, with a light malt-flavoured cupcake balanced with a super-rich

chocolate frosting. Perfect for a late night study session.

CHOCOLATE MILO CUPCAKESAdapted from Vanilla Cupcake recipe, The Hummingbird Bakery Cookbook

YOU WILL NEED

Cupcakes

115g Plain Flour

140g Caster Sugar

1.5 teaspoons Baking Powder

Pinch salt

40g Unsalted Butter, room temperature

120 ml Whole Milk

3 tablespoons Milo

2 teaspoons Cocoa Powder

1 Egg

Milo Frosting

300g Icing Sugar

100g Unsalted Butter, at room temperature

40g Cocoa Powder, sifted

40 ml Whole Milk

2 teaspoons Milo

DIRECTIONS

1. Preheat the oven to 170 degrees celsius. Line a 12-hole muffin tray with patty cases.

2. Put the flour, sugar, baking powder, salt and butter in a medium bowl and beat with an electric mixer

until everything is combined.

3. In a jug, stir the Milo into the milk until the milk turns chocolate coloured. Add 60ml of the milk mixture

to the batter and whisk until just incorporated.

4. Lightly beat the egg, the pour the egg and remaining milk into the batter and beat until mixture is

smooth. Do not overmix.

5. Spoon the mix into the paper cases until two-thirds full. Bake in preheated oven for 20 minutes, or until

the cakes bounce back when touched and a skewer comes out clean.

6. Leave cupcakes to cool completely on a wire rack.

Frosting

1. Stir Milo into the milk until mixture turns chocolate coloured.

2. Beat the icing sugar, butter and cocoa powder with an electric mixer until well mixed.

3. Slowly add in the milk mixture. Once all the milk has been added, turn the mixer to high speed and

continue beating until the frosting is light and fluffy (around five minutes).

How To Make Macarons: A Workshop With Adriano Zumboby CAKE MISTRESS  on AUGUST 29, 2010 · 97 COMMENTS

“Why have my macarons failed?! Why are there no feet?! Why have the macaron shells cracked?

WHHHHHHYYYYY?????!!!!!”

Such is the cry of many frustrated home bakers. The fickle Macaron, two almond meringue domes

sandwiched with buttercream or ganache, is known to incite wrath and despair in those that attempt to

create this sweet treat.

A good Macaron has a perfect round shiny dome with “feet” around the base. The shell is crisp and delicate

on the outside, giving way to light moist meringue that dissolves in your mouth. Achieving this, however,

proves easier said than done!

When researching tips and tricks for making the perfect Macaron, the advice can seem endless and

confusing. Who better to seek advice from than Australia’s legendary Macaron Master: Adriano Zumbo. I

was lucky enough to attend a hands-on workshop with Zumbo, who has worked for internationally

acclaimed pastry chef Pierre Herme in Paris before setting up his own extraordinary patisserie in Balmain,

Sydney. With his guidance, patience and good-humour our class successfully made macarons! (and yes,

he is just as affable as his appearances on Masterchef).

So, what tips did I learn about making the perfect Macaron?

How To: Make Macarons – The Macaron Recipe

For the recipe by Adriano Zumbo please see the Macaron shell recipe posted on the Masterchef website

from theMacaron Tower episode   Week 12, Monday 5th July (because republishing without permission is

tres uncool). This recipe uses Italian Meringue, which is prepared by beating a hot sugar syrup into egg

whites until firm peaks form.

How To: Make Sugar Syrup (for Italian Meringue)

Exact temperature is important. Purchase a quality thermometer, digital if possible, as the sugar

syrup needs to be at 118-121 degrees Celsius.

Stir the mixture a little, but once the sugar has lifted from the bottom of the saucepan stop stirring.

This minimises sugar crystal formation.

Add water to the saucepan if the mixture gets too hot.

How To: Add colour to the shell

It’s best to add colour during the sugar syrup process: the heat will evaporate any extra liquid,

which can jeopardise the stability of your macaron shell.

You can use either gel or powdered food colouring.

How To: Age Egg Whites

The egg whites whipped in with the sugar syrup must be ‘aged’. Simply leave the bowl on a bench

for two days. This reduces the moisture content and thins the egg white for maximum volume when

they are whipped.

There is no need to strain the whites to remove the membrane.

How To: Beat Egg Whites for Italian Meringue

Start with aged egg whites at room temperature.

When the sugar syrup reaches 100 degrees Celsius, begin beating the egg whites on slow speed

(level 2 on a KitchenAid) to allow maximum volume to develop. If you start at full-speed it will whip

faster, but on the downside it will quickly lose volume. The egg whites should be at soft peaks by

the time the sugar syrup reaches 118-121 degrees.

When adding the hot sugar syrup to the egg whites, pour it slowly down the side of the mixing bowl

while beating.

Pour from two sides of the bowl to prevent sugar building up in one place.

Avoid hitting the whisk if possible to prevent spun-sugar from happening. Once added, you can

start turning up the speed of the mixer (level 6-8 on a KitchenAid).

Whip to a glossy firm meringue.

The mixing bowl should still be warm to the touch. If cold, it’s a sign that there’s too much air in your

meringue.

How To: Add flavour to the shells

Preferably, use only dry ingredients and powders. Liquids such as fruit purees can be destructive.

You could try substituting some of the almond meal for other types of nuts like pistachio for a

different flavour and texture.

Mix in the dry flavour along with the almond meal and icing sugar.

How To: Fold the meringue and dry ingredients

For a video tutorial on Macarons, watch this French YouTube video featuring Sebastien Richard. It’s a

slightly different method, but demonstrates the vigorous mixing required

Always sift

the almond meal and pure icing sugar to minimise imperfections in the shell.

Pour the meringue on top of the dry ingredients and fold together with a spatula until all combined

and the mixture is molten like lava.

Then ‘slap’ the air out of the mix with a few sharp ‘blows’ to the mix. Don’t be shy!  If you lift the

batter with your spatula and it holds its shape, you need to keep mixing. It should run down the

bowl.

How To: Bake Macarons

Where possible, use two baking trays under your baking paper or silpat mat. By using a ‘double-

tray’ you help avoid excess heat burning the base of your macaron shells.

How To: Pipe Macaron Shells

Watch this masterful piping demonstration

Fill a piping bag two thirds full and twist the top to maintain tension.

Pipe perpendicular to the table, keeping the nozzle in the mixture and allowing the mix to expand

around the nozzle until at the desired size (25mm, ~a 20c piece).

Once piped, tap the baking tray sharply a few times with your hand to even the domes and remove

ripples.

How To: Dry Macaron Shells

This is an important step in forming feet and smooth shells.

When the shell is gently touched the mixtures should not stick to your finger. You can dry the shells

in a warm oven or at room temperature:

In the oven: heat to 200 degrees Celsius, put in the piped macaron shells and turn off the heat.

Once dried, bake for 5 minutes at 105 degrees.

Room temp: leave shells uncovered to dry. Then bake at 135 degrees for around 15 minutes, or

until the shell has set.

When baking is complete, the shell should not stick to the tray.

How To: Fill and Store Macarons

Pipe generous domes of cream onto one macaron shell, and sandwich with another half.

Refrigerate, covered, for 24 hours to fully allow flavours to develop.

Macarons can be kept frozen for 3-6 months.

AND OVERALL…

Technique, technique, technique! (practice, practice, practice)

We made macarons!

With a few tricks and tips up our sleeve, we made shiny smooth macaron shells with feet and the right

texture. Glasses of champagne in hand, we sat back and toasted our success.

The days flavours included:

* Chestnut cream with passionfruit ganache,

* Raspberry shortbread with raspberry gel,

* Choc aero, mint caramel, mint creameaux and aero bubbles,

* Salted butter caramel, and

* Chocolate macaron with fig ganache and foie gras

Big big thank you to Adriano Zumbo for coming to Melbourne for the workshop and Essential Ingredient, for

hosting the class.

The Essential Ingredient, Prahran VIC

(03) 9827 9047

cookingschool@essentialingredientvic.com.au

The Essential Ingredient, Rozelle NSW

(02) 9555 8300

rozelle@essentialingredient.com.au

I know how to christen my sparkly new KitchenAid now 

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