Servings: 20 Each
Equipment
- Oven
- Mixing Bowl
- 1 Utensils
Ingredients
Part 1: Cocoa Cherry Gel
- 200 g Cherry Puree
- 100 g Water
- 25 g Granulated Sugar
- 15 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
- Ultra-Tex (amount depends on desired thickness of gel - add 1-2% of total weight of above ingredients)
PART 2: PISTACHIO CHOCOLATE GANACHE
- 150 g Double Cream
- 25 g Pistachio Praline
- 350 g Belcolade Lait Selection 34% Milk Chocolate Discs
- 25 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
Part 3: ‘HEART’-SHAPED MACARON SHELLS
- 300 g Almond Flour
- 260 g Granulated Sugar
- 110 g Egg Whites (Quantity 1)
- 275 g Granulated Sugar
- 40 g Water
- 2.5 g Water Soluble Red Coloring
- 110 g Egg Whites (Quantity 2)
- 30 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
Instructions
Part 1: COCOA CHERRY GEL
- Heat all the ingredients except for Ultra-Tex.
- Heat until Sugar & 15 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder have incorporated.
- Allow to cool and add the Ultra-Tex one percent at a time while blending with a hand blender until the ‘gel’ like consistency has been achieved.
- Store in a piping bag until ready to use.
Part 2: PISTACHIO CHOCOLATE GANACHE
- Add Pistachio Praline & 350 g Belcolade Lait Selection 34% Milk Chocolate Discs to a bowl. Set aside until ready to use.
- In a pan, bring the Cream & 25 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder to a light simmer.
- Once at simmer, pour over contents in the bowl.
- Blend with an immersion blender until smooth.
- Allow to cool at room temperature before transferring into a piping bag ready for assembly.
Part 3: ‘HEART’-SHAPED MACARON SHELLS
- Preheat oven at 140ºC/284ºF.
- In a food processor, add the Almond Flour, Sugar & 30 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder. Blitz until well combined.
- Sift the ingredients into a clean bowl.
- Making a ‘well’ in the dry mix and add the first 110g of Egg Whites in.
- In a pan, begin heating Water, Sugar & Red Coloring.
- In a mixing bowl, add 2nd quantity of Egg Whites and begin whipping.
- Once the Sugar Syrup has reached 121ºC/249ºF, gently stream into semi-whipped Egg Whites. Allow to mix until cool to touch.
- Incorporate Meringue into the dry mix in three parts, until the desired ribbon stage has been achieved.
- Pipe heart-shaped Macarons onto the silicone mat.
- Once done piping, transfer trays to oven and bake for 18 minutes.
- Turn oven off and leave them in for 3 minutes before removing.
- Allow them to cool down completely before removing and pairing up according to size/shape.
Part 4: ASSEMBLY
- Begin by piping a ‘ring’ of the Pistachio Chocolate Ganache around the inner shell of one of the Macarons.
- Next, pipe a generous serving of the Cherry Cocoa Gel in the centre before placing the other shell on top and sandwiching together to create your Macarons.
- Store in a refrigerator for 6-12 hours before serving for the best texture/taste.