Wednesday, June 11, 2014

Macaron Tart

They might look hard to make but they're not as hard as I thought they would be. It's ''just'' a big macaron filled with pastry cream and raspberries. This is a perfect dessert for summer, it's sweet and not to heavy and obviously fresh berries and summer go together like peanut butter and jelly. 
This recipe gives you ten macarons and takes two hours to make. 

What you need:
For the shell: 
180g almond flour 
200g confectioners sugar 
4 egg whites 
red foodcoloring
2dl sugar
0.5dl water

For the pastry cream: 
4.5dl milk
1 teaspoon vanilla powder 
7 egg yolks
1.5 dl sugar
2 tablespoons cornstarch (maizena)
2 tablespoons unsalted butter (room temperature)


about 100 raspberrys (count ten per macaron) 

How you make them: 
Start with the pastry cream, that way you have that step out of the way and it's ready to use when you need it:
Step1: Pour the milk into a medium sized sauce pan and add the vanilla powder, heat the milk until it starts to boil and then put it aside and let it cool. 
Step2: In a bowl whisk together the egg yolks, sugar and cornstarch until smooth. 
Step3: Add the milk one dl at a time while whisking constantly. 
Step4: Pour it all back into the sauce pan and cook on medium heat until the mixture thickens while whisking constantly. 
Step5: When the mixture has thickened pour the pastry cream into a bowl and put it in the refrigerator until you need to use it again. 


Continue with the shells: 
Step6: Preheat your oven to 180° Celsius. 
Step7: Sift together the almond flour and confectioners sugar into a bowl. 
Step8: Add two of the egg whites and the food coloring and mix it all together into a paste.
Step9: In a small saucepan, bring granulated sugar and water to a rolling boil.
Step10: In another large mixing bowl, beat remaining two egg whites until frothy. 
Step11: When sugar mixture comes to a boil slowly add it to the eggs while mixing it on medium speed. Mix for about two minutes till it becomes a thick meringue. 
Step12: First add a 3rd of the meringue to the paste. Fold in remaining meringue in two or three additions.
Step13: Put baking paper on 3 baking sheets and then put the batter in a piping bag with a round tip and pipe 6 rounds that are about 7cm in diameter on each baking sheet.
Bake them for about 15 minutes then take them out and let them cool. 

It's time to assemble them: 
Step14: Take one shell and put it up-side-down (with the plat side up), pipe some pastry cream on it but not too much, just enough so that it covers the top.
Step15: Place some raspberries along the sides and a few in the middle.
Step16: Put some extra pastry cream around the raspberries that are in the middle and then take another shell and put it on top. 



All the sudden my cat wanted to see what was going on. 

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