Did you stop by the Nuromol® stand at APP this year to see celebrated pâtissier Adriano Zumbo? Were you curious about his recipes?
We’ll, we got one for you to try at home! Let us know how you go if you do give it a whirl!
Chocolate & Chilli Macarons
Chocolate Macaron Shells
Ingredients
- 60g unsweetened cocoa powder
- 270g almond meal
- 270g icing sugar
- 300g caster sugar
- 75g water
- 110g egg whites x 2 (separated)
- QS red colouring
Method
- Put the almond meal, icing sugar and cocoa powder in a food processor and process to a fine powder, then sift into a large bowl.
- Put the first group of egg whites in an electric mixer with a whisk attachment.
- Put the water in a saucepan. Add the caster sugar. Place over a low heat until the sugar has dissolved.
- Increase the heat and bring to the boil. Add the colouring at this stage.
- Cook until the mixture reaches 118°C.
- Meanwhile, start whisking the egg whites and when they are starting to froth, slowly drizzle the hot sugar
- down the sides of the bowl. Whisk until the mixture reaches 50°C.
- Add the second group of egg whites to the almond meal mixture to make a paste.
- Fold through the meringue mixture.
- Mix until a stable, soft mixture is achieved.
- On a baking tray lined with a Silpat baking mat or silicone paper, pipe 4-4.5cm rounds for the head and
- 5.5-6cm rounds for the body.
- Tap tray to rid of any excess air.
- Leave tray at room temperature to form a skin on your macarons (until touch dry).
- Place in oven at 150°C for about 15-18 minutes. Leave to cool.
Chilli Ganache
Ingredients
- 1 fresh chilli, sliced
- 300g cream
- 50g glucose
- 50g chilli oil
- 60g soft butter
- 420g chocolate, 55%
Method
- Add the sliced chilli, cream, glucose, chilli oil and butter to a medium saucepan.
- Place on the heat and bring to 65⁰C.
- Place the chocolate into the bowl of a food processor.
- Once it has reached temperature, take the cream mixture off the heat and strain over the chocolate in the food processor.
- Blitz the mixture in the food processor until emulsified.
- Pour the ganache into a tray to cool (covering the surface with cling film).
- Once it has cooled to a pipeable consistency, fill a piping bag fitted with a 7mm diameter piping tube with the chilli ganache.
- Pipe the ganache onto the flat side of half of the macaron shells.
- Place the remaining macaron shells on top.