macaron_header

PINK MILK MACARONS WITH WHITE CHOCOLATE GANACHE

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 30

For more pics see the blog post here. Recipe adapted from Silwood School of Cookery.

Ingredients

  • 85g icing sugar
  • 80g ground almonds
  • 60g egg whites, separated into 2 x 30g
  • 80g granulated sugar
  • 30ml Strawberry Nesquik Powder
  • White Chocolate Ganache:
  • 105ml cream
  • 300g white chocolate

Instructions

  • 1. Pulse the 85g icing sugar and 80g ground almonds in a food processor to combine. Sieve into a bowl, discard any particles in sieve.
  • 2. Divide the 2 egg whites into 2 equal 30g quantities. Mix one 30g egg white quantity into the almond mixture to form a thick paste. Add the 30ml Mesquik powder and mix to distribute.
  • 3. Place the remaining 30g egg white in a bowl of an electric mixer.
  • 4. Gently heat the 80g sugar with 50-100ml water in a small pot. Once the sugar has dissolved, bring to a boil and cook until it reaches 110°C. Immediately start beating the egg whites at this point.
  • 5. Once the sugar syrup reaches 118°C, remove from the heat and gradually pour it slowly onto the stiffly beaten egg whites. Continue to whisk on high until the mixture has cooled slightly and you have shiny peaked meringue. The bowl should be warm but no longer hot. Add the almond extract (if desired).
  • 6. Fold half the meringue into the almond mixture. Continue folding in a tablespoon at a time until the mixture holds a ribbon for almost 30 seconds (lava stage). NB: don’t over mix – it will become too thin to pipe. You may also not need to add all the meringue. If you need more, however, just add a bit of egg white.
  • 7. Place mixture in a piping bag fitted with a plain 2cm nozzle. Line 3 baking sheets with silicon paper. Pipe macarons, 2.5cm diameter, onto prepared baking sheets (you can download a template online to work over if you wish). Set trays aside for 30 minutes to form a skin before baking. This will ensure the macaron forms the correct shape.
  • 8. White Chocolate Ganache:
  • 9. FInely chop the chocolate and place in a bowl.
  • 10. In a small pot, bring the cream just to the boil and remove. Pour over the chocolate and wait a minute before stirring it through to melt all the chocolate.
  • 11. Once smoothly mixed, set aside to cool and set before piping (2-3 hours is a good amount of time).
  • 12. Filling the macarons:
  • 13. Match same-sized macaron shells in pairs and then sandwhich them together with a bit of ganache. Continue until all the shells are partnered and stuck together.
  • 14. Now for the fun part - PAINTING! We went a bit crazy with splatters and patterns, waves and watermelons. You can pretty much do whatever you like. Just allow then to dry before touching them otherwise you smudge your beautiful work!
  • 15. Serve on the day or prefferably a day or two after making. Macarons get better over time and store well in the freezer. Simply take them out 15minutes before serving to come to room temperature.
  • 16. Enjoy!

Instructions

  • 1. Pulse the 85g icing sugar and 80g ground almonds in a food processor to combine. Sieve into a bowl, discard any particles in sieve.
  • 2. Divide the 2 egg whites into 2 equal 30g quantities. Mix one 30g egg white quantity into the almond mixture to form a thick paste. Add the 30ml Mesquik powder and mix to distribute.
  • 3. Place the remaining 30g egg white in a bowl of an electric mixer.
  • 4. Gently heat the 80g sugar with 50-100ml water in a small pot. Once the sugar has dissolved, bring to a boil and cook until it reaches 110°C. Immediately start beating the egg whites at this point.
  • 5. Once the sugar syrup reaches 118°C, remove from the heat and gradually pour it slowly onto the stiffly beaten egg whites. Continue to whisk on high until the mixture has cooled slightly and you have shiny peaked meringue. The bowl should be warm but no longer hot. Add the almond extract (if desired).
  • 6. Fold half the meringue into the almond mixture. Continue folding in a tablespoon at a time until the mixture holds a ribbon for almost 30 seconds (lava stage). NB: don’t over mix – it will become too thin to pipe. You may also not need to add all the meringue. If you need more, however, just add a bit of egg white.
  • 7. Place mixture in a piping bag fitted with a plain 2cm nozzle. Line 3 baking sheets with silicon paper. Pipe macarons, 2.5cm diameter, onto prepared baking sheets (you can download a template online to work over if you wish). Set trays aside for 30 minutes to form a skin before baking. This will ensure the macaron forms the correct shape.
  • 8. White Chocolate Ganache:
  • 9. FInely chop the chocolate and place in a bowl.
  • 10. In a small pot, bring the cream just to the boil and remove. Pour over the chocolate and wait a minute before stirring it through to melt all the chocolate.
  • 11. Once smoothly mixed, set aside to cool and set before piping (2-3 hours is a good amount of time).
  • 12. Filling the macarons:
  • 13. Match same-sized macaron shells in pairs and then sandwhich them together with a bit of ganache. Continue until all the shells are partnered and stuck together.
  • 14. Now for the fun part - PAINTING! We went a bit crazy with splatters and patterns, waves and watermelons. You can pretty much do whatever you like. Just allow then to dry before touching them otherwise you smudge your beautiful work!
  • 15. Serve on the day or prefferably a day or two after making. Macarons get better over time and store well in the freezer. Simply take them out 15minutes before serving to come to room temperature.
  • 16. Enjoy!
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