Koala Macarons - Some of the cutest macarons I have ever seen I definitely want to try these soon!
I’m back! Yes, I finished my Journalism exam, but even though I have my Japanese exam still to go this Friday, I decided to go ahead and bake something to relieve the stress. Last year on macaron day, Adriano Zumbo made so many different flavours, including this little macaron here. And since macaron day is coming up in two weeks (yes, I will be constantly reminding you. It’s on the 27th), I’ve decided to whip up a few macarons over these next few days/weeks to celebrate it. Can you guess what this flavour is? Well, these are Redskin Macarons.
Remember those little red sticks of candy when you were in kindergarten? Redskins were part of my childhood, and just making these macarons gave me a blast to the past. Just like the candy itself, these macarons are sweet, sticky, red and definitely taste almost like the real thing.
My friend who makes a lot of macarons and is a big fan of Zumbo like me, gave me his recipe for these macarons. Since the recipe is the fruit of his trial and error, I will be providing a different recipe which I found on the Internet, which is pretty similar to the recipe I used. I suggest that if you want to make it taste more like redskin, add a few more in there and remove some of the white chocolate. I also suggest melting the redskins over low heat. Yes, they will take forever to melt, but this will prevent the candy from burning.
Here’s the macaron recipe. Use red food colouring.
Redskin Ganache (via Macarons By Erica)
- 6 redskins
- 50g cream
- 75g white chocolate
- Combine redskins and cream in a small saucepan over low heat. Beat together with a wooden spoon until redskins have melted.
- Remove from heat and add the white chocolate. Continue beating until redskins and white chocolate have combined.
- Leave to cool until mixture resembles a spreadable consistency. Pipe onto macaron shells and sandwich together.
ps. Keep posted in the next few weeks, as I’ll be making new macaron flavours. I have Cookies and Cream macarons and Lollipop macarons lined up in the next couple of days. Have a request? Tell me!
In the beginning of October last year, Adriano Zumbo’s cookbook finally came out and I remember looking through it in Dymocks, front to back, page by page, before I put the book back on the shelf and walked out the store. My parents made me wait almost three months before it would end up on my own bookshelf, just so that they could give it to me as a Christmas present. Now that I own this incredible book, I decided that the first thing I would make to start the new year off would be something straight from my favourite chef. Here I’ve recreated his Salted Milk Chocolate Caramel Macaron.
I have had chocolate and caramel together before and despite the sweetness and richness, it’s actually one of my favourite combinations. I love eating chocolates that have a caramel-like filling inside or those that have praline bits in them. I guess this is the reason why out of all the Zumboron creations in the book, I chose to make this one first. For that reason and the fact that it’s so simple to make. The salt also helps to balance out the sweetness of the two.
Since I don’t use egg white powder in my macarons, I stuck with my normal macaron recipe, using the same half quantity caramel and chocolate macaron shells as Adriano has done. I also left out the cocoa butter because I didn’t have any on me, but I suggest keeping it if you can. Although cocoa butter doesn’t actually have taste, it helps give shine and give harder cracking properties to tempered chocolate (at least, that’s what’s written here in the glossary section of this book!)
Salted Milk Chocolate Caramel Macarons (from Zumbo, the Cookbook)
- 150g pouring cream
- 25g cocoa butter, finely chopped
- 125g caster sugar
- 250g milk couverture chocolate, chopped or buttons
- 80g unsalted butter, chopped and softened
- 1g sea salt flakes
- 1/2 quantity macaron shells coloured caramel
- 1/2 quantity chocolate macaron shells
- Put the cream and cocoa butter in a saucepan over medium heat and bring to the boil.
- Put the sugar in a saucepan over medium-low heat, shaking the pan frequently until the sugar has dissolved to ensure it does not burn. Cook the sugar until it is caramelised and dark amber in colour.
- Carefully pour the hot cream mixture over the caramelised sugar and stir to combine- watch out, it will bubble up and release steam.
- Put the chocolate in a heatproof bowl. Pour the hot caramel and set aside for 2 minutes. Stir until the mixture is smooth, then cool to 50C.
- 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 a piping bag with a 7mm plain nozzle with the ganache. Pipe the ganache on the flat side of the caramel macaron shells, then top with the chocolate shells. Put the assembled macarons in the refrigerator to set. Bring to room temperature to serve.
Macaron rose on Flickr.
Photographie de M.-J. Jarry
Voici une recette très « girly », à réserver aux soirées entre copines et à accompagner de champagne, évidemment !
Découvrez la recette ici :
Chocolate and Salted Butter Carmel Macarons: Recipe
Chocolate mousse and macarons. On the cusp of absolute perfection
Click through for recipe