Macarons

M is for Macaroons

When I was younger, I used to live in Amiens, France – known as one of the best place in France for macaroons (or macarons in French). I’ve never yet made macarons, but have been very eager to try, so M on this blog was the perfect excuse.

The recipe I used was inspired from my favourite patissier, Eric Lanlard. I only made a couple of his varieties, but there are plenty more to be made (pistachio, chocolate, lavender etc.)

Macaron ingredients

 

Macarons - whisked egg whites

 

Macarons - whisking in the ground almonds

Preparation time: 30minutes

Cooking time: 15minutes

Ingredients:

  • 100g caster sugar
  • 100g icing sugar
  • 100g ground almonds
  • 3 egg whites (or 95g grams if using liquid egg white)
  • Food colourings (I used red and yellow)
  • Food flavourings (I used rose essence for the pink macarons and lemon essence for the yellow macarons)
  • Lemon curd
  • 150g white chocolate
  • 75ml double cream

Recipe:

  1. With an electric whisk, beat the egg whites into soft peaks then gradually add the caster sugar until there are stiffer peaks and the the whites have a sheen to them.
  2. Sift in the icing sugar and ground almonds into the beaten egg whites and fold together with a metal spoon.
  3. Divide the mixture between two bowls. In one add a teaspoon of lemon essence and several drops of yellow food colouring and fold together. In the other bowl add a couple of drops of red food colouring and a teaspoon of rose essence. Add a couple more drops of food colouring if you need to, but each drop goes a long way. Have a little taste and add a couple more drops of lemon/rose essence if required. The mixture should have a hint of flavour and not be too strong.
  4. Line 2 trays with baking parchment. The take a piping bag and fill with one of the mixtures, folding the top of the piping bag back over your hand to avoid getting the macaron mixture all over you.
  5. Snip of the end of the piping bag, and gently squeeze out the mixture into 3cm discs on the baking parchment. Repeat for the other colour mixture. You should have enough mixture to make 56-60 macaron discs in total.
  6. Leave to dry for 5 minutes whilst you pre-heat the oven to 150°C. Then put all the macarons in the oven for 12-15 minutes.
  7. Take out the over and carefully slide each sheet of baking parchment onto wire racks and leave to cool.

Macarons - piping

 

Macarons - pre-baking

 

Macarons fresh from the oven

Whilst the macarons are cooling, you can make the white chocolate ganache for the filling of the pink ones. Place a bowl over a pan of simmering water. Tip in squares of the white chocolate and pour over the double cream. Leave for a couple of minutes and then take off the heat. Mix together with several drops of red food colouring until the chocolate has melted. Place in the fridge to set for at least 30 minutes.

For the yellow macarons, sandwich a teaspoon of lemon curd between two of the meringues discs. For the red macarons, sandwich a teaspoon of the red coloured white chocolate ganache between the meringues discs.

Try not to eat them all at once!

Macarons

Limes and mint

K is for Key Lime Pie

Over the past couple of weeks, I managed to do my L blog before the K one, so I’ve been holding off publishing it to ensure they go in order.

K this week was always going to be a fruit-based dessert, perhaps a kiwi or kumquat…something, but then it hit me, Key Lime Pie! As a fan of all pies, and with help from my all time favourite chef Eric Lanlard, the blog this week is Key Lime Pie.

Key Lime Pie Cheesecake - ingredients Key Lime Pie Cheesecake - ready to bake

Preparation time: 30-40 minutes

Cooking time: 35-40minutes

Whisked egg whites

Limes ready to be mixed into pie mix

Ingredients:

  • 350g digestive biscuits (crushed into small rubble)
  • 125g unsalted butter – melted
  • 175g caster sugar (125g for syrup & 50g for the filling)
  • 125ml water
  • 4 large eggs (separated into yolks and whites)
  • 6 limes (2 finely sliced; 4 zested and juiced)
  • 1 tin (397g) of full-fat condensed milk
  • handful of fresh mint
  • 300ml whipping cream (whipped to peaks)

Recipe:

  1. This recipe starts backwards, as we start making the decoration first. Mix 125g of caster sugar and 125ml of water over a medium heat until it reaches a boil. Add 2 finely sliced limes and poach for 10minutes with a few of the mint leaves. Then take off the heat and leave the lime slices to stoop in the syrup overnight.
  2. To make the pie base, mix the melted butter and crushed digestive biscuits together and press into a buttered loose-bottom pie tin (ideally fluted). Leave to chill in the fridge for an hour.
  3. Pre-heat the oven to 180°C. Bake the biscuit base blind for 10-15mins until it takes on colour. This is done by lining with baking parchment (crumpled) and carefully half-filling with ceramic baking beans.
  4. To make the pie filling, beat the egg yolks together and then stir in the condensed milk (making sure to not waste any from the tin – it’s precious stuff), lime zest and lime juice.
  5. In a separate, clean, dry bowl, using an electric whisk beat the egg whites together, slowly adding the remaining 50g of caster sugar until firm peaks are formed.
  6. Fold together the egg whites and lime mixture together then pour into the biscuit-lined cake case. Bake for 25minutes until the pie mixture is set. It should be lightly golden on top. It will rise a little and then sink back once out of the oven.
  7. Once completely cool, loosen and gently remove from the spring-form tin. Decorate with the whipped cream, fresh mint and the syrup-infused sliced lime.

Key Lime Pie Cheesecake

Key Lime Pie Cheesecake - badly decorated