About this project
½ quantity chocolate macaron shells
½ quantity macaron shells, coloured red - http://www.cutoutandkeep.net/projects/italian-meringue-macarons
Zumbarons by Zumbo
Published by Murdoch Books
Sydney pastry chef Adriano Zumbo has taken the dessert world by storm, with his quirky cakes and otherworldly delights. Zumbarons celebrates Zumbo's most popular creations, macarons, with 40 flavours to delight and inspire, from cherry coconut to mandarin and tonka bean to salt and vinegar, as well as desserts to make with them. A perfect gift for anyone who loves to cook and eat the most delectable of sweet treats.© 2016 Zumbo / Murdoch Books · Reproduced with permission. · Recipes and images taken from Zumbarons by Adriano Zumbo (£9.99), published by Murdoch Books.
- 100 g (3 ½ oz) thin (pouring/whipping) Cream (35% fat)
- 1 ½ g (1?20 oz) Gellan (gellan is a gelling agent available from selected specialty food stores and online)
- 240 g (8½ oz) milk couverture Chocolate , chopped or buttons
- 50 g (1¾ oz) unsalted Butter , chopped and softened
- 1 g (1?25 oz) Sea Salt flakes
- Reasonably Priced
To make the jelly, put the redcurrant and raspberry purées, sugar, iota and gellan in a saucepan and blitz with a stick mixer until smooth and thickened slightly. Bring the mixture to the boil over medium heat, then pour into a square 12 cm (4½ inch) container. Refrigerate until set, then cut into 1.5 cm (5⁄8 inch) squares.
To make the chocolate peanut butter ganache, put the cream in a saucepan over medium heat and bring to the boil. Put the chocolate in a bowl. Pour over the hot cream and set aside for 2 minutes. Add the peanut butter and stir until smooth, then bring the mixture to 50°C (122°F).
When the chocolate mixture is at the right temperature, blitz in the butter with a stick mixer until smooth. Fold through the sea salt. Allow the ganache to cool and become firm enough to pipe.
Fill piping (icing) bag with a 9mm (1/3 inch) plain nozzle with the ganache. Pipe the ganache on the flat side of the chocolate macaron shells, then press a piece of jelly into the centre of the ganache on each macaron. Top with the red macaron shells. Put the assembled macarons in the refrigerator for 24 hours to set, then bring to room temperature and serve or transfer to an airtight container.
These can be bought from specialty food stores and pastry supply wholesalers, often in Tetrapaks or frozen. Buying them is actually more economical and convenient than
making your own, though making them is a simple process. For fruits such as lychee, apricot, cherry, blackcurrant, raspberry, strawberry, mango, peach and mandarin, peel if necessary, then remove any pits, stones or stalks. Process the fruit in a food processor to a purée, then press through a fine sieve (discarding any pulp). You will lose some of the weight of the fruit when sieving it, so keep that in mind when purchasing. Store in the refrigerator or freezer.