Happy Solstice!! 😀
Actually, today was rather awesome, in that as well as the solstice, it was the final day of exams before a five-week break. Hoorah!
Moving on, this time I made macarons for the first time I’d heard they were quite difficult, but apart from a few silly mistakes, the method I used seems not too bad.
It’s called the French Macaron Method (fancy, I know 😛 ) and I decided to go this route because it didn’t involve melting sugar and whipping it into egg whites. Egg whites terrify me.
Thus, not many pictures, because I was too busy trying to get meringue with the right texture. Next time, I promise you guys, there will be more 🙂
Unfortunately, I was too eager in removing the shells from the paper, so some ended up separating from their feet, or cracking. Also, I didn’t wait for my ganache to fully set, so it dripped a bit. Ah, well. We learn.
Lemon Cojito Macarons
100g icing sugar, sifted
60g ground almonds, sifted
60g egg white (~3 eggs)
1 Tbs lemon zest, finely chopped
Yellow food colouring
50g caster sugar
180 white chocolate
30 mL coconut cream
2 Tbs lemon zest, finely chopped
2 Tbs mint, finely chopped
1 Tbs Malibu
If almond meal feels damp, dry in a thin layer on tray in oven at 150°C for 5 minutes. Remove and allow to cool completely, then sift.
Sift almond meal and icing sugar together.
In a separate bowl, whip egg whites, zest and food colouring until foamy.
Add caster sugar gradually, and continue whipping until eggs form stiff peaks.
Stir eggs into almond meal and icing sugar for half a minute, to a thick ‘lava’ consistency.
Fold until mixture forms a disk with a small lump in seconds, when plopped onto tray.
Pipe in 2.5cm round circles onto lines trays and allow to rest for half an hour, up to an hour, in a cool, dry place.
Cook in oven on a low rack for 15 – 25 minutes, at 140°C.
Allow to cool at least half an hour, before removing from the tray.
Spread with ganache, and refrigerate for at least a day before eating.
Melt chocolate in with cream and Malibu over a double boiler.
Remove from heat, and allow to cool to room temperature, then add zest and mint.
Refrigerate for a few hours until it holds its shape.
Spread on macaron shells.