Wednesday, 3 September 2014

Recipe: Malteser Macarons

Crunchy, chocolaty, malty mouthfuls! #FoodPorn #Foodgasm


For the shells:
  • 110g icing sugar
  • 50g ground almonds
  • 25g malted milk powder (I used Horlicks)
  • 60g free range egg whites (about 2 medium eggs)
  • 40g granulated sugar
For the ganache:
  • 40g milk chocolate, chopped
  • 25g dark chocolate, chopped
  • 15g unsalted butter, cubed
  • 60ml double cream
  • Handful Maltesers, crushed


For the shells:
  • Preheat the oven to 170 degrees C. Line two trays with baking parchment.
  • Sift together the icing sugar, ground almonds and malted milk powder in a large, dry bowl. Place the egg whites and caster sugar in a separate bowl and, using a hand-held whisk, whisk on full speed until a thick, aerated meringue forms. It should be firm, but not too dry.
  • Take a third of the meringue and fold it into the almond and sugar mix. Add the remaining meringue and fold gently (this is important so you don’t knock all the air out) until fully incorporated. The resulting mixture should be smooth, thick and glossy.
  • Fill a piping bag with the macaron mix (brilliant tips on how to fill a piping bag here) and pipe small, shallow discs onto the sheet, slightly spaced apart (about the size of a two pound coin).
  • Tap the tray vigorously on a flat surface to help level out the mixture and leave to rest for fifteen minutes. Bake in the centre of the oven for 10-12 mins: the macarons are cooked when you can lift them easily from the tray with a palette knife and the top is firm, but not coloured. Remove from the oven as soon as they reach this stage so they don’t overcook, and leave aside to cool completely. 
For the ganache:
  • Put the chocolates and butter in a heatproof bowl. Heat the cream in a small saucepan until boiling then immediately remove from the heat and pour over the chocolate and butter.
  • Stir gently with a rubber spatula until combined then place a layer of cling film over the surface and leave to cool for a an hour or so.
  • To assemble, take a teaspoon and smear the flat side of one shell with ganache. Sprinkle with some crushed Malteser then sandwich together with a second shell. Repeat until all shells are sandwiched together.
  • Leave at room temperature to set for a couple of hours. These macarons taste even better the next day when the shells have softened slightly and almost melt into the ganache, creating the perfect contrast of crisp and smooth.

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