/wp-content/uploads/2016/12/Cook-Your-Life-Logo-687x1030.png 0 0 Leo Keijzer /wp-content/uploads/2016/12/Cook-Your-Life-Logo-687x1030.png Leo Keijzer2021-12-06 10:17:562021-12-07 17:19:26Orange macarons
- 200 grams cream
- 6 grams dried lavender
- 1 pc tonka bean grated
- 10 grams pink pepper
- 400 grams sugar
- 170 grams butter cut into cubes
- 80 grams white chocolate
- 300 grams almond shavings or almond powder
- 300 grams powdered sugar
- 4 grams orange food coloring
- 3 pieces oranges grater
- 110 grams egg white at room temperature
- 75 grams water
- 300 grams sugar
- 110 grams egg white
- Heat the cream with the lavender, tonka bean and pink pepper to 90°C.
- Let it infuse for half an hour.
- Strain the cream and squeeze all the flavor out of the residue that remains.
- Make caramel from the sugar.
- Remove from the heat and deglaze the caramel in three steps with the lukewarm cream.
- Add the butter and white chocolate and stir with a whisk until smooth.
- Let cool completely.
- Place in a piping bag and store at room temperature.
- For the almond base, grind the almond slivers in a blender to a dry powder.
- Add the powdered sugar in three steps.
- Strain the mass through a sieve.
- Then add the egg white that is at room temperature and mix to a thick batter.
- Add the food coloring and the orange zest.
- Boil the water and sugar in a clean saucepan over medium heat.
- The sugar is boiled to 118°C. At 115°C you start turning the egg whites.
- When the sugar is at the right temperature, let it fizz and pour it into the egg whites (medium speed).
- When the mass has cooled back to 50°C, remove the meringue from the machine.
- Add 1/3 of the meringue to the almond batter.
- When the mixture is homogeneous, add the remaining meringue. The mass that is well mixed will show some toughness and will stick to the spatula.
- Fill the piping bag with this (nozzle no. 9).
- Pipe the macarons onto silicone mats with a diameter of 3 to 4 cm. Make sure that there is sufficient space between spraying.
- Put the plates away in a dry place, so that the batter can form a thin skin (about half an hour to one hour).
- Place the plates in the oven at 145°C.
- After baking for 12 minutes, open the oven door for 5 seconds.
- After a total baking time of 15 minutes, remove the plate from the oven and set it aside on a rack to cool gently.
- Make pairs of the same sizes of macarons, if they are slightly uneven.
- Assemble the macarons by piping the ganache on 1 half and pressing them gently together.
- Serve the macarons the same day or store them in the freezer. Then let them thaw slowly at room temperature.
Tried this recipe?Let us know how it was!