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rasberry macaron

rasberry macaron

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Published by mazdurah

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Published by: mazdurah on Oct 13, 2011
Copyright:Attribution Non-commercial


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Raspberry Macaroons
To make the raspberry puree, just pulse a small handful of berries ina 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 jamDirections1.
Pulse confectioners' sugar and flour in a food processor untilcombined. Sift mixture 2 times.2.
Preheat oven to 375 degrees. Whiskwhites with a mixer on mediumspeed until foamy. Add cream of tartar; 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 apart
on 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
2 x 450g almond meal2 x 450g icing sugar2 x 165g fresh egg whites2 x 450g caster sugar2 x 111g water2 x 165g old egg whites2 x 3g powdered egg white1 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 NH½ tsp gellan50g caster sugar250g raspberry puree
For the beetroot buttercream 
200g caster sugar75g water150g eggs90g egg yolks400g butter, softened9g beetroot powder
For the kalamata olive ganache 
240g white chocolate125g candied kalamata olives, pureed40g unsalted butter, softened40g extra virgin olive oil40g kalamata olives, choppedlemon candiesAdd to My Saved Recipes
Preheat ovens to 200°C.
Separately weigh out 2 batches of macaron ingredients.

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