The past week has been very busy and quite horrible, hence the lack of post. But macarons always make horrible weeks slightly better. I made these delish orange meringue macarons a few days ago, and they were awesome, if I say so myself. At first I wasn’t sure whether to fold the meringue in with the curd for the filling, or do a swirl of merinuge on top of the shell and toast it. I decided with the latter. I really like how the meringue gives the macaron a bit of height and makes it look kind of majestic. And extra yum.
This recipe is Adriano Zumbo’s, and was published a couple of years ago in the Herald Sun. You will definitely need kitchen scales to make macarons.
- 135g almond meal
- 135g icing sugar
- 125g caster sugar
- 45g egg whites
- 50g egg whites
- 40g water
- 1/4 tsp Wilton’s food colouring gel in orange
Preheat oven to 170c (160c fan forced). Spray four oven trays with cooking oil spray baround the edges, and line with baking paper and set aside. Place almond meal and icing sugar in a large bowl, and sift together 3 times. Set aside, along with the 45g egg whites. Put 50g egg whites in a separate bowl. Heat caster sugar and water in a small saucepan, over a low-medium heat, until the sugar completely dissolves (if it slightly burns my tongue, it’s done!). If you do not want to burn your tongue, Zumbo suggests investing in a candy thermometer and heating the syrup until it reaches 118 degrees C (244 degrees F). If the syrup becomes thick and powdery in appearance, you will need to start again. This is because the sugar has been heated too much, too quickly, and instead of dissolving, it has cooked.
Begin beating the 50g egg whites with one hand, and with the other, stream the hot sugar syrup down the side of the bowl to create an italian meringue. Beat until stiff peaks form, the meringue should be thick and very glossy. If you want to add flavouring/colouring, now’s your moment. So add the colouring gel now. Just lightly beat them into the meringue. Pour meringue into the almond meal, icing sugar and 45g egg whites mixture and mix roughly to combine. When combined, fold mixture together (one single stroke) until there are no air bubbles left. Make a spread across the top of the mixture, and it should disappear in about 20 seconds. Spoon mixture into a piping bag fitted with a round nozzle. (If you don’t have a piping bag set, most supermarkets sell plastic ones, they are Multix brand, in an orange box and contain 5 piping bags with a few different nozzles, plus they’re only about $3. You should be able to find them in the baking aisle). Lock the bag by spinning the top around 4 times. Pipe 3-4cm rounds on the oven trays prepared earlier. Tap the bottom of the trays on the kitchen bench and let them sit for about half an hour, or until mixture is dry to the touch.
Place in oven and bake for 8 minutes. Turn tray around in the oven and bake for another 7 minutes. To test, pull a macaron off the baking paper. If it is stuck, keep cooking and checking regularly. Cool on trays for 5 minutes, then peel off and place on a wire rack. The mixture should make about 12 -15 large macarons, and about 25 smaller macarons. If you are not making the macarons with the meringue on top, they will keep really well (about 5 days in the fridge) and some say that the longer they are refrigerated, the more the flavour is likely to develop. However, if you do have the swirl of meringue on top of the shell, expect them to last about 2-3 days. This is because there is a lot of moisture in the meringue, and if left too long, will make the shell soggy and it will crumble to pieces when you go to pick it up. Macarons taste best when they are stored in the fridge, then brought down to room temperature to eat.
- 2 whole eggs
- 2 egg yolks
- 3/4 cup (165g) caster sugar
- 1/3 cup (80g) chilled, unsalted butter
- Zest and juice of 2 oranges
- 2 tsp lemon juice
Whisk the whole eggs, yolks and sugar in a saucepan until smooth, then place saucepan over a low heat. Add the butter, juice and zest and whisk continuously until thickened. You really need to be careful here, especially with the heat because it is so easy for the eggs to cook – then the curd will be lumpy. Don’t freak out if you have a little bit of cooked egg, just strain it through a fine sieve when it has thickened. Stir in the lemon juice – this is just to give it the acidity that curd needs and orange can’t always provide. Pour into a clean, airtight container (preferably do a quick sterilise with some boiling water first) and leave at room temperature until completely cooled. Place in the fridge until it is firm enough to pipe. Curd will keep for 2 weeks in the fridge.
- 1 egg white
- 50g caster sugar
- 2 tsp water
Place egg white in a clean, dry bowl. Place sugar and water in a saucepan, and over medium heat, stir with a metal spoon until sugar is completely dissolved and the mixture has formed a syrup. Begin beating the egg white, whilst slowly pouring the sugar syrup into the bowl. The mixture will become thick and very glossy. Beat until stiff peaks form.
Once you have matched up your macaron shells, you can start piping the orange curd. Fill a piping bag fitted with a round nozzle and pipe 1/4-1/2 tsp of curd onto each shell, and sandwich with another. Piping curd can be a bit more difficult than ganache or buttercream simply because it is runnier. If you find your curd needs to thicken, stir in a teaspoon or two of cornflour. The trick with piping curd is to only use a small amount, and to refrigerate them for as long as possible before serving.
To pipe the meringue, spoon the egg white mixture into a piping bag fitted with a small star nozzle (the Multix brand bags come with this if you don’t have your own). Pipe a small swirl on top of the macaron shell. If you have a blowtorch, lightly toast the meringue. It’s fine if you don’t, you can either place them under the grill really quickly (a bit risky considering the curd), but they still look great without the toasted-ness. Pop macarons in an airtight container and refrigerate straight away if you’re not serving them straight away.