Orange macarons

Servings 40 macarons

Ingredients
  

orange cream

  • 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

macarons

  • 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

Instructions
 

orange cream

  • 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.

macarons

  • 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.

Finish up

  • 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!
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