- For the shells
- 60 gms ground almonds
- 100 gms powdered sugar
- 40 gms caster sugar
- 60 gms egg whites
- preferably aged
- Green Colour paste
Level of difficulty Average
Cost Average budget
Line two baking trays with baking paper and have your piping bags ready with a round tip nozzle.
Sift the ground almonds and icing sugar together and keep aside.
Whisk the egg whites in a mixer till frothy.
Keep adding the caster sugar bit by bit while continuously beating the egg white.
When the egg whites hold a peak shape when the whisk is lifted, you are good to go. Make sure the whites are not too dry. But then again, it's better for the whites to be dry than too loose because once it's too loose, it can't be fixed later, whereas the dryness can be tackled while doing the macronage.
Add the sifted almond-icing sugar mix to the egg whites and slowly (very slowly) fold it in using a spatula. No traces of egg white should be visible. Again, make sure you do this very gently so as to not make the mix too loose.
Mix in the colour as gently and evenly as possible and if the batter falls down from the spatula in unbroken ribbons, that means your batter is perfect consistency. If its flow is broken when you lift the spatula, then you need to work the batter a bit more.
Fill the piping bag with batter and pipe on to the baking tray, about 1 inch apart (for the batter to spread)
Leave to dry for about 15 to 20 minutes and preheat the oven to 140C at this point.
Bake for about 12 to 14 minutes in the middle rack of your oven.
Once the macarons are out of the oven, leave to cool for about 5 to 7 minutes, after which you can remove them carefully and store in air tight containers, or pipe right away.
Gently heat the double cream, either in a sauce pan, or in the microwave and pour over the chopped up white chocolate. Keep aside for a couple of minutes.
Gently stir, without incorporating air into it, till you get a smooth mix. Keep aside to cool.
Add the rum, lime juice, lime zest and chopped up mint leaves and mix it in well.
Keep refrigerated till ready to use.
When ready to pipe, whip the ganache with 1/4 to 1/3rd cup of double cream with a hand held blender or in a free standing mixes with whisk attachment, till stiff peaks form. Make sure you don't over do this, or you'll end up with split cream.
Transfer into piping bags and pipe on to macarons and sandwich them.
Keep refrigerated in an air tight container till ready to use.
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