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30 mins

Makes 50

1 quantity macaron shells, coloured beige - http://www.cutoutandkeep.net/projects/italian-meringue-macarons

Posted by Murdoch Books Published See Murdoch Books's 75 projects » © 2019 Zumbo / Murdoch Books · Reproduced with permission. · Recipes and images taken from Zumbarons by Adriano Zumbo (£9.99), published by Murdoch Books.
  • Step 1

    To make the pancakes, put the dry ingredients in a medium bowl. Lightly whisk the milk and egg yolks in a jug, then slowly whisk into the dry ingredients until well incorporated and smooth. Put the egg whites in an electric mixer fitted with a whisk attachment and whisk until stiff peaks form.

  • Step 2

    Gently fold the egg whites into the pancake batter. Lightly grease a small non-stick frying pan with butter or oil. Heat the pan over medium heat and pour in half the pancake batter. Cook until bubbles begin to form on the surface, then turn and cook for a further 1–2 minutes. Transfer to a bowl and repeat to cook another pancake.

  • Step 3

    To make the pancake maple syrup ganache, pour the maple syrup over the pancakes and set aside for 1½ hours. Put the cream and vanilla seeds 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.

  • Step 4

    Blitz the pancake mixture with a stick mixer until smooth, then stir through the chocolate mixture . Allow the ganache to cool and become firm enough to pipe.

  • Step 5

    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.

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