I have made Jaffa macarons probably close to 10 times, but have somehow never managed to get them up on here! They are definitely a hit with young and old, hence why have made them countless times! This time, however, I wanted to do something a little different. I have seen the swirly effect on macarons before, and always thought it would be really difficult to pull off, but surprisingly, it wasn’t too bad 🙂 I was really, really happy with how the colour turned out, and will definitely be giving this technique a go again! Also, apologies for the lack of quality photos – I have been having some camera issues, so iPhone it is for now!
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
- Wilton’s colouring gel, 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 cocoa 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. Open your piping bag, and fold 1/4 of it down over itself. With a skewer or cake tester, spead 3 thick lines of orange colouring gel around the piping bag.
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. Macarons 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. Macarons taste best when they are stored in the fridge, then brought down to room temperature to eat.
- 100g good quality dark chocolate, chopped
- 1/2 cup thickened cream
- Zest of 1 orange
Place chocolate, cream and zest in a medium saucepan. Cook over a medium heat until chocolate is melted. Place in a heatproof bowl and let it cool completely before refrigerating. If using that day, ensure ganache is firm enough to pipe. If not, ganache may need 5-10 seconds in the microwave before using.
To assemble, match up likely macaron shells. Place ganache in a piping bag fitted with a round nozzle, and pipe small rounds onto a shell. Sandwich with other shell.
Despite these macarons being one of the tastiest, they are also one of the easiest flavours to make! They are great for macaron beginners because you don’t need any complicated ingredients or equipment – the hardest part is probably melting the chocolate – easy 😉