biscuits n cookies,
This is one of the two flavours for a church friend's wedding. I love the vibrant orange! This is my first time to make such a bright colour mac, but they look really nice with the wedding theme colour (orange and cream, yes, the other flavour is in creamy colour).
If you read my last post, you should know I am not a fan of macaron, mainly because of the sweetness. However, this one tastes so good and I am so addicted to it. The sourness from the passionfruit balanced just right with the sweetness of the mac. Plus the orange flavour in the shell which makes it a perfect summery dessert.
WARNING: it is very delicious and addictive. Please bear in mind the buttercream is mainly made from butter, so if you don't want to have a serious work out after this, make sure you know where to stop :P
[ Ingredients ]
Shell
150 g almond meal
125 g pure icing sugar
55 g egg whites, at room temperature
125 g caster sugar (original: 150 g)
35 g water
3/4 tsp orange food colouring (I used AmeriColor)
55 g extra egg whites, at room temperature
point>> 3 x large eggs will give you approximately 110 g of egg white
Filling
100 g unsalted butter (at room temperature)
40 ml water
40 g caster sugar
1 egg
50 g passion fruit (I used about 3 small passion fruits)
[ Method ]
1 Make the shell as per the direction from this link. Remember to add the food colouring when you cook the sugar syrup and add the flavour when you add the extra egg white to the almond meal mixture.
2 Stir the butter with a spatula until it becomes smooth and creamy like mayonnaise. To test the softness of butter, use your finger to press into the butter, if you could easily press the butter, they are ready to stir. If they are still hard, heat them in the microwave for 5 seconds.
point>> DO NOT melt the butter.
3 Put water and caster sugar in a heat-resistant container and stir them well. Heat the mixture in microwave for 1 minute. Take the container out and stir until the sugar is completely dissolved. Heat for another 4 minutes. Use a thermometer, if the sugar syrup reaches around 118°C, it is ready for next step.
point>> DO NOT over heat the syrup. It should not turn brown, if so, you have over heat the syrup.
4 While heating the syrup, break an egg in a mixing bowl and beat it lightly with a hand mixer. Pour the syrup made in step 3, like a thread, into the bowl and beat it at a high speed. Reduce the speed to medium and then to slow, and continue beating until the bottom of the bowl is no longer hot, and the mixture becomes pale and heavy.
5 Divide the prepared butter in step 2, adding it to the syrup in two to three batches. Beat with a hand mixer at medium speed each time you add the butter. When the butter is well mixed the process is done. Stir in the passion fruit into the butter cream until well combined.
point>>
6 Use a pastry bag to pipe some cream on the flat side of the shell. Cover the bottom shell (spread with cream) with another shell, with the flat sides facing in. Gently press the top shell into place so that the cream does not come out and the macaron is done!
[ Kitchen Notes ]
{ Recipe } Orange Flavour Macaron with Passionfruit Buttercream
This is one of the two flavours for a church friend's wedding. I love the vibrant orange! This is my first time to make such a bright colour mac, but they look really nice with the wedding theme colour (orange and cream, yes, the other flavour is in creamy colour).
If you read my last post, you should know I am not a fan of macaron, mainly because of the sweetness. However, this one tastes so good and I am so addicted to it. The sourness from the passionfruit balanced just right with the sweetness of the mac. Plus the orange flavour in the shell which makes it a perfect summery dessert.
WARNING: it is very delicious and addictive. Please bear in mind the buttercream is mainly made from butter, so if you don't want to have a serious work out after this, make sure you know where to stop :P
Orange Flavour Macaron with Passionfruit Buttercream
makes 25 | prep 1 hr + drying time | cook 16 mins | French
{ shell via Zumbo by Adriano Zumbo, p. 16 }
{ filling via i ♥ macarons by Hisako Ogita, p. 42-25 }
{ shell via Zumbo by Adriano Zumbo, p. 16 }
{ filling via i ♥ macarons by Hisako Ogita, p. 42-25 }
[ Ingredients ]
Shell
150 g almond meal
125 g pure icing sugar
55 g egg whites, at room temperature
125 g caster sugar (original: 150 g)
35 g water
3/4 tsp orange food colouring (I used AmeriColor)
55 g extra egg whites, at room temperature
point>> 3 x large eggs will give you approximately 110 g of egg white
Filling
100 g unsalted butter (at room temperature)
40 ml water
40 g caster sugar
1 egg
50 g passion fruit (I used about 3 small passion fruits)
[ Method ]
1 Make the shell as per the direction from this link. Remember to add the food colouring when you cook the sugar syrup and add the flavour when you add the extra egg white to the almond meal mixture.
2 Stir the butter with a spatula until it becomes smooth and creamy like mayonnaise. To test the softness of butter, use your finger to press into the butter, if you could easily press the butter, they are ready to stir. If they are still hard, heat them in the microwave for 5 seconds.
point>> DO NOT melt the butter.
3 Put water and caster sugar in a heat-resistant container and stir them well. Heat the mixture in microwave for 1 minute. Take the container out and stir until the sugar is completely dissolved. Heat for another 4 minutes. Use a thermometer, if the sugar syrup reaches around 118°C, it is ready for next step.
point>> DO NOT over heat the syrup. It should not turn brown, if so, you have over heat the syrup.
4 While heating the syrup, break an egg in a mixing bowl and beat it lightly with a hand mixer. Pour the syrup made in step 3, like a thread, into the bowl and beat it at a high speed. Reduce the speed to medium and then to slow, and continue beating until the bottom of the bowl is no longer hot, and the mixture becomes pale and heavy.
5 Divide the prepared butter in step 2, adding it to the syrup in two to three batches. Beat with a hand mixer at medium speed each time you add the butter. When the butter is well mixed the process is done. Stir in the passion fruit into the butter cream until well combined.
point>>
- While beating the butter and syrup, it may seem the butter separates from the syrup. You did not make mistake, just continue beating until the butter becomes creamy.
- Add the passion fruit little by little to prevent the butter being thin out because of the extra moisture.
6 Use a pastry bag to pipe some cream on the flat side of the shell. Cover the bottom shell (spread with cream) with another shell, with the flat sides facing in. Gently press the top shell into place so that the cream does not come out and the macaron is done!
point>>
- Pair up similar shape shell together, this can help you to make sure they are all in the similar size.
- DO NOT pipe too much on the shell. Just pipe slightly smaller than the shell, when you sandwich the shell the cream will automatically spread to the edge of the shell.
[ Kitchen Notes ]
 |
| a good mac should have a dry base like this |
 |
| these are the bad ones, as you can see they are under cooked and therefore the base is stick to the baking paper |
 |
| a good mac must not be hollow inside, instead it should fill with the almond mixture like this |
♥ bon appétit :)
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