Yes, I once again have cumquats. This is my life 😛
What goes with cumquats? Well, citrus brought to mind zest, bringing to mind tea, and then chai. I wanted to keep the recipe simple-ish, so I stuck to just two spices rather than a whole mix.
Just a reminder: this is what ‘stiff peaks’ looks like.
The cumquats were made into a gooey jam-like substance, and I used dark chocolate ganache to neaten the edges and keep the macarons looking like proper macarons.
I think I didn’t fold the egg-white with the almond meal enough… They turned out to have slight nipples, which you don’t want.
Here you can see that the macarons have been cooked enough, and cooled for long enough, because the bottoms are intact and not hollow. If you’re afraid of over-cooking, don’t worry; over-cooking is better than under-cooking and can be fixed with maturation in the fridge, where the filling moistens the shells.
Cumquat, Cardamom and Clove Macarons
125g almond meal
145g icing sugar
100g egg whites
65g granulated sugar
2 tsp ground cloves
1 tsp ground cardamom
1/2 cup cumquat juice
Sugar, to taste
2 tsp cornflour
Dark chocolate ganache
200g dark chocolate
citrus zest, finely chopped (optional)
Sift the almond meal and icing sugar together. Stir in the spices.
In a separate bowl, beat the egg whites with a pinch of salt until foamy. Add the granulated sugar and continue whipping until the egg forms stiff peaks.
Fold in the almond meal mixture, a quarter at a time, until magma-like.
Pipe on parchment-lined oven tray in 4cm diameter rounds. If necessary, smooth over points.
Tap the oven tray gently to eliminate large air bubbles.
Rest for 1 hour or until not sticky to touch.
Cook 140°C for 20 minutes.
Allow to rest for 30 minutes or more, before removal.
Bring the cream and zest to a boil in a saucepan.
Immediately pour over the chocolate.
When all the chocolate is melted, stir in the butter.
Using a little of the cumquat juice, make a slurry with the cornflour.
Combine all ingredients in a saucepan and cook until sufficiently thickened.
Allow the ganache to warm a bit on the bench so that it softens.
Pipe the ganache around the edge of half the macaron shells, and fill the circle with cumquat goo.
With the other macaron shells, pair them with the filled macaron shells.
Note: to create brown speckles, mix cocoa powder with vodka and spatter over warm macarons with a brush and finger.