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Macaron Shell | French Method
Whites 100g
Sugar 90g
About 1/8 tsp of cream of tartar, mixed into the sugar if you want to add it
Almond Powder 130g (I like to use Blue Diamond: amzn.to/3xGbAXG )
Powdered Sugar 130g
Graham Cracker Crumbs, for sprinkling on top
Pink Gel Food Coloring
-- Sift the powdered sugar and almond powder together. You can mix them in a food processor first to get an extra fine mixture, though it is not absolutely necessary.
-Slowly add the sugar (and cream of tartar, if using) to the egg whites and whip to stiff peaks. If you are adding in a colorant, gel or powder, I recommend adding it in after you have added the sugar and before you have reached a stiff peak-about at 70% of the way done.
-Fold the dry ingredients into the meringue in several additions. Continue folding and scraping the batter against the sides of the bowl to finish the macaronage process. The standard macaron recipe calls for a “ribbon” stage, where it will look like the batter flows like a ribbon off your spatula when you lift it from the bowl.
- Prepare your piping bag, and use a food safe paint brush to paint some pink gel food coloring up the sides. You may want to use a glass or pitcher to help hold the bag steady while you do this.
-Transfer the batter to a piping bag fitted with a circle piping tip (803-806 are the usual sizes most bakers prefer for this). Pipe onto a prepared baking tray--I prefer to pipe my macarons onto a silpat. Tap the trays to release any air bubbles and smooth the tops of the shells. Sprinkle on the graham cracker crumbs if you are using them.
-After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray -placed in the middle of the oven- at 300F for 16 minutes--18 minutes). Cool and match before filling.
Strawberry Cheesecake Ganache:
Strawberry Puree 120g
Cream #1 20g
Sugar 30g
Vanilla Paste 5g (I usually use Nielson Massy: amzn.to/3ByiaAL )
Cream #2 60g
Cornstarch 15g
White Chocolate 100g (I usually use Callebaut: amzn.to/3r1OSp7 )
Butter 40g (room temperature)
Cream Cheese 70g (room temperature)
Graham Cracker Crumbs 50g (optional)
Heat the first cream, strawberry puree, sugar, and vanilla to a scald before tempering in the second cream and cornstarch.
Cook like a pastry cream then pour over the white chocolate, and blend to completely emulsify. Note: it is easier to blend everything together if you slightly melt the chocolates first before you pour the thickened cream over them!
Cool until the ganache is just warmer than room temperature (usually about 15-20 minutes for this quantity), and emulsify in the butter followed by the cream cheese. If you add in the butter while the ganache is hot or even too warm, it will likely split!
Spread on a plastic lined pan and top with more plastic wrap before allowing it to cool to room temperature before using. If you are not using within the first several hours of making it, transfer the ganache to the refrigerator after it has the chance to cool to room temperature. This is important because of the addition of the cream cheese!
Ganache Notes:
If you immediately put the ganache in the fridge, it could spilt! Please let it cool at room temperature before you refrigerate it!
If you are experiencing issues with this style of ganache, try the following: 1) Pull your pastry cream mixture off the heat as soon as it thickens. 2) Slightly melt your white chocolate before you pour the cream mixture onto it. 3) Make sure you are using room temperature butter and using an immersion blender to emulsify it in when the ganache is at just above room temperature!
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm - / maddiebrehm
2 окт 2024
