Christmas Macaron

Chef Bertrand Le Gallic

Servings

10

Prep Time

24 hours

Cook Time

12-15 minutes

Cuisine

Dessert

Category

Dessert

French Macarons are a delicate meringue-based sandwich cookie with a smooth shell and a light and chewy texture which are naturally gluten free, delightful to look at, and delicious to eat, making them holiday cookie tray worthy!

Christmas Macaron

Ingredients

    Macaron Batter (Mix 1)

    • 270 gr Ground Almonds
    • 270 gr Confectioners’ Sugar (Icing Sugar)
    • Deco Relief Water Soluble Natural Food Colourant Powder Green
    • 100 gr Egg Whites

    Macaron Batter

    • 100 gr Egg Whites
    • 25 gr Sugar
    • 83 gr Water
    • 250 gr Sugar

    Mint Ganache

    • 200 gr fresh milk
    • 60 gr fresh mint leaves
    • 4 gelatine leaves
    • 340 gr Callebaut White chocolate 28%, W2
    • 50 gr 100% Callebaut Pure Pistachio Paste Nut Based Filling
    • 200 gr cold Fresh UHT Whipping Cream 35% Fat

    Raspberry jam

    • 500 gr CapFruit Individually Quick Frozen Fruit Raspberry Willamette
    • 300 gr Sugar
    • 9 gr Pectin NH
    • 1 Gelatine Leaf
    • 20 gr Lemon Juice

    You will Need

    • Pavoni Non Stick Silicon Mat SPV64
    • Pavoni Disposable Pastry Bag ELITE55
    • Deco Relief Water Soluble Natural Food Colourant Powder GREEN
    • Even Fresh UHT Whipping Cream 35% Fat
    • Callebaut White Chocolate 28%, W2
    • CapFruit Individually Quick Frozen Fruit Raspberry Willamette

    Directions

      Macaron Batter (Mix 1)

      1. Mix the first three ingredients together in a food processor.

      2. Sieve it into the egg whites and combine to form a paste.

      Macaron Batter

      1. In a Sauce Pan, mix the 250 gr of sugar and water and cook at 112°C till it forms a syrup.

      2. Add few grams Deco Relief Water Soluble Natural Food Colourant Powder GREEN and mix well

      3. Whip 100 gr egg whites and the 25 gr of sugar together in a bowl to create an Italian meringue.

      4. Pour the syrup into the Italian meringue and continue whipping till it cools to room temp.

      5. Fold into mix 1 and pipe the mixture onto a Pavoni silicon mat

      6. Allow the surface to seal for about 15 mins (should not stick to the finger on touch)

      7. Finally bake in a convection oven at 140°C for 12-15 mins

      Mint Ganache

      1. First put the gelatine in the cold water

      2. Melt the white chocolate in a plastic bowl, in a microwave at 40°C.

      3. In a saucepan, boil the fresh milk with the mint to get the infusion for 30 min. Strain it and scale 170 gr of mint infusion.

      4. Gradually pour over the melted white chocolate, add the gelatine and blend well.

      5. Add the cold cream, blend it again.

      6. Transfer in a plastic box with a clean film in the chiller to set for 24 h

      7. The next day, fill your macaron shell.

      Raspberry jam

      1. Mix the sugar with the Pectin NH.

      2. Warm the Raspberry Willamette in the saucepan with the sugar mixture.

      3. Boil 3 min and add the gelatine with the lemon juice.

      4. Cool down in one plastic box and use it when is cold.