About this project
1 quantity macaron shells, coloured lightly brown - 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.© 2018 Zumbo / Murdoch Books · Reproduced with permission. · Recipes and images taken from Zumbarons by Adriano Zumbo (£9.99), published by Murdoch Books.
- 160 g (51/2 oz) white couverture Chocolate , chopped or buttons
- 20 g (3/4 oz) Raisins , soaked in hot water for about 30 minutes, then drained and roughly chopped
- 40 g (11/2 oz) unsalted Butter , chopped and softened
- 20 g (3/4 oz) candied Orange(s) peel, finely chopped
- ½ Hot Cross Bun , soaked in lukewarm water for 3 minutes, then drained
- Reasonably Priced
Cut the hot cross bun quarter into 3 slices. Leave on a tray, covered with a cloth, to dry out overnight.
Process the dried hot cross bun to coarse breadcrumbs and transfer to a small bowl. Drain the water from the other hot cross bun, then process to a purée.
Put the cream and spices in a saucepan over medium heat and bring to the boil. Put the
chocolate in a bowl. Pour over the hot cream mixture and set aside for 2 minutes. Stir until smooth, then cool 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 orange peel, hot cross bun purée and crumbs, and chopped raisins. Allow the ganache to cool and become firm enough to pipe.
Fill a piping (icing) bag with a 7 mm (3/8 inch) plain nozzle with the ganache. Pipe the ganache on the flat side of half the macaron shells, then top with the remaining 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.
Note: To make the crosses on the shells, you will need some uncoloured macaron mixture. As soon as you pipe each macaron onto the tray, pipe a cross on top using the uncoloured mixture. Don’t pipe all the way to the edge – when you tap the tray the lines will extend.