Читать книгу Bakeland - Marit Hovland - Страница 14

MACARONS WITH PASSION FRUIT CREAM

makes 35 macarons

Spring is here! The Norwegian coltsfoot flower is impatient. Before the snow has even disappeared, its yellow bristly head pops out of the dirt, brightening roadsides and ditches. Macarons with a refreshing passion fruit filling are the perfect way to welcome spring.

Macarons

¾ cup + 2 Tbsp (85 g) almond flour

¾ cup + 2 Tbsp (110 g) icing sugar

2 medium egg whites (70 g)

pinch of salt

3 Tbsp (35 g) granulated sugar

Sift the almond flour into a bowl. Stir in the icing sugar, then sift again into another bowl.

Using a handheld mixer, beat the egg whites at medium speed until foamy. Add the salt. Gradually add the sugar, continuing to beat at medium speed. When all of the sugar has dissolved and you have a thick meringue, fold in the almond flour mixture with a rubber spatula. When the mixture is smooth, transfer it to a piping bag.

Pipe out the macarons onto a macaron baking mat or a baking sheet lined with parchment paper, forming circles about 1¼ inches (3.5 cm) in diameter (you can use the template on page 198). Tap the baking sheet with the macarons once against the kitchen counter so any big air bubbles rise to the surface and burst.

Preheat the oven to 250ºF (125ºC) on the convection setting, or 275ºF (135ºC) on the regular setting. Allow the macarons to dry for about 40 minutes on the counter, then bake them on the middle rack of the oven for 15 minutes, or a few minutes longer if you’re using the regular oven setting. See page 190 for more detailed instructions.

Passion fruit cream

2 passion fruits

2 egg yolks, whisked

⅓ cup (70 g) granulated sugar

2 Tbsp (30 g) butter, cut into cubes and kept cold

Cut the passion fruits in half and scoop out the flesh, then press it through a strainer to make juice.

Combine 2 Tbsp (30 ml) of the passion fruit juice with the egg yolks and sugar in a double boiler, or directly in a saucepan over low heat. Heat, stirring constantly. When the mixture starts to thicken, remove it from the heat and stir in the butter. Set aside to cool.

Decoration

yellow liquid gel food coloring

water

1 egg white

1 tsp lemon juice

approximately 1⅔ cups (200 g) icing sugar

In a small bowl, mix a few drops of food coloring with a little water. Using a small brush, draw lines from the middle of the macaron shell to the edge to make flower petals. Repeat this on half of the shells.

Make icing with the egg white, lemon juice, and icing sugar according to the instructions on page 188. Add a few drops of yellow food coloring. Transfer to a piping bag. Make a small hole and pipe out little dots into the middle of each of the decorated macarons. Sandwich the macarons together with the passion fruit cream, using a plain macaron on the bottom and a decorated one on top. Keep in the refrigerator until you’re ready to serve.