Wednesday, 25 July 2012

Grasshopper Macarons

Grasshopper Macarons
Makes about 50

5g dehydrated egg white powder

28g granulated sugar
225g icing sugar
125g ground almonds
100g egg whites
1tsp peppermint extract
few drops green food colouring gel/paste

1. Line two baking trays with baking paper and set aside.

2. Measure out the dehydrated egg white powder and granulated sugar into a little bowl and stir to combine, then set aside.

3. Grind the icing sugar and ground almonds together in a food processor and sift into a small-medium bowl.

4. In a large, clean, dry bowl of a freestanding mixer, whisk the egg whites until foamy and then sprinkle in the sugar and egg white powder while continuing to beat. Increase the speed of the mixer and keep whisking. Once a soft-peaking meringue has formed, add the peppermint extract  and food colouring. Continue whisking  until a firm, glossy (but not stiff) meringue forms.

5. Using a soft spatula, fold in the almond-sugar mixture to the meringue in thirds, until fully amalgamated. Be cautious not to over mix, as you want the batter to flow off the spatula in a thick ribbon.

6. Transfer the batter to a piping bag with a plain nozzle (approximately 1cm diameter) and pipe round blobs (approximately 1-1½ inch diameter) onto the prepared baking trays. Firmly rap the trays against a counter top until the any air bubbles come to the surface- pop, with a cocktail stick, any which don’t burst. Leave the piped macarons for 30-60 minutes before placing into the lower half of a preheated oven (300F/150C/mark 2) for approximately 15 minutes.

7. Allow the macarons to cool on a wire rack before removing from the trays and sandwiches pairs of shells together with the grasshopper ganache. Refrigerate and allow to mature for at least 24 hours.

Grasshopper Ganache

200g plain chocolate
100ml double cream
½tsp-1tsp peppermint extract

1. Break the chocolate into pieces into a bowl.

2. Bring the cream to a simmer in a small saucepan and pour over the chocolate. Leave for a minute before adding the peppermint extract and stirring until the ganache is homogenous. Leave to cool and refrigerate, as required, to thicken before use.

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