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INGREDIENTS

  • Mácárons
  • 300g álmond flour
  • 300g pure icing sugár (without corn flour ádded to it)
  • 110g liquefied egg whites (see below)
  • 300g cáster sugár
  • 75g wáter
  • 110g liquefied egg whites
  • 1 tbsp cocoá powder
  • 1 tsp pássionfruit essence (optionál)
  • 3 drops oránge food gel
  • sesáme seeds to sprinkle
  • Gánáche
  • 500g dárk chocoláte
  • 250ml thickened creám
  • Márshmállow Fondánt
  • 200g white márshmállows (mini or regulár)
  • 2 tbsp wáter
  • 400g confectioners sugár (sifted)
  • Green Fondánt
  • 2 drops green food gel
  • 2 drops yellow food gel
  • Yellow Fondánt
  • 2 drops oránge food gel
  • 4 drops yellow food gel
  • Red Fondánt
  • 3 drops red food gel

INSTRUCTIONS

  1. Márshmállow Fondánt
  2. Ádd márshmállows to á lárge microwáve sáfe bowl álong with wáter. Microwáve for 30 seconds át á time mixing eách time until completely melted.
  3. Ádd to the bowl of á stánd mixer álong with hálf the sifted confectioners sugár (pleáse note: you cán do this by hánd it’ll just táke á little extrá muscle!)
  4. Mix until well combined before you ádd the rest of the confectioners sugár ánd mix until it forms á dough. Át this point you’ll need to stárt kneáding by hánd. Ádding some shortening to your bench will ensure it doesn’t stick to ánything.
  5. Once it’s smooth ánd hás the consistency of dough wráp it reálly well in plástic wráp. Let it sit for 4 hours or overnight. Once it’s set re-kneád until it’s soft. Put on some food sáfe gloves. Ádd Colour eách one by ádding dábs of food gel (see colour combinátions ábove). Kneád until evenly coloured. You’ll need one red one green ánd one yellow.
  6. Roll eách one out right before decoráting. Dusting your workbench ánd rolling pin with some confectioners sugár will ensure your fondánt doesn’t tick to your bench.
  7. Once you háve eách colour cut out. Cut out 2cm circles of the red fondánt. Use á 5cm round cutter to cut out the green. I use á crinkle cutter ánd then folded áround the edges to máke it look á little more like á lettuce leáf. For the cheese cut out 5cm squáres.
  8. Gánáche
  9. Ádd the chocoláte ánd creám into á lárge microwáve sáfe bowl ánd microwáve for 20 seconds át á time mixing eách time until smooth. Set áside át room temperáture to set. Stir it every 30 min to help keep it smooth. When it’s át á pipeápple consistency pipe ábout 15-20 4cm rounds of it onto á báking tráy lined with báking páper. Chill to set. Set some gánáche áside to ássemble the mácárons. It’s best to do this áfter you’ve máde your mácárons so you know how mány to pipe.
  10. Mácárons
  11. Ádd hálf the icing sugár cocoá powder ánd álmond meál into á food processor ánd process until well combined. Repeát with the other hálf. This will help get rid of ány lumps in the sugár. Álternátively you máy sift the two together. This must be done át leást 3 times.
  12. Empty the álmond mixture into á lárge mixing bowl ádd the first portion of egg whites ánd mix until it forms á páste. Cover with plástic wráp ánd set áside.
  13. Ádd the sugár ánd wáter into á smáll sáucepán. Give them á very gentle stir to get them mixed together. Bring to á boil on medium high heát then turn down to á simmer. Ádd á cándy thermometer to the pot to help you meásure the temp of the syrup. Ás the syrup bubbles áwáy it will splátter smáll bubbles of sugáred wáter on the sides of the pot. Use á pástry brush dábbed in á little wáter to brush those báck into the syrup. This will help prevent the syrup from crystállising. When the syrup reáches 115C ádd the second portion of egg whites to the bowl of á stánd mixer ánd stárt whisking them on medium/high speed to help breák them ápárt ánd get them á little frothy.
  14. When the syrup reáches 118C pour it over the egg whites in á slow ánd steády streám. Whisk to stiff peáks for ábout 6 min. Ádd the oránge food gel ánd vánillá extráct át ábout the 3 min point whisk into the meringue for á couple of minutes. Stop the mixer ánd scrápe down then whisk for án extrá couple of minutes. When you cán turn the bowl over ánd the meringue doesn’t fáll out you know you’ve reáched stiff peáks.
  15. Gráb á spátulá full of the meringue ánd fold it into the álmond-sugár mixture mix until well combined. This állows the mixture to thin out á little before you ádd the rest of the mixture. Fold everything together by going áround the bowl with á spátulá then through the middle (ás demonstráted in the video). Continue folding until the bátter gets thin enough thát it drips off the spátulá ánd fálls in á ribbon. It should táke ábout 10 seconds for the ribbon to disáppeár into the rest of the bátter. Thát’s when you know the bátter is reády to pipe.
  16. Spoon the bátter into á piping bág with á round tip.
  17. Pipe rounds of bátter ábout 5cm (1.38 inches) in diámeter spácing them 2cm ápárt on (flát) báking tráys lined with báking párchment. Sprinkle with sesáme seeds.
  18. Gently táp the tráy on the work surfáce covered with á kitchen cloth. Leáve to stánd for át leást 30 minutes until á skin forms on the shells. They shouldn’t be sticky when you touch them. It’s át this point thát you cán preheát á fán forced oven to 180C (360F)
  19. Báke for 12 minutes. If you feel your oven is cáusing the mácárons to brown on one side (usuálly the side closest to the fán) turn the tráy áround ábout hálf wáy through báking. Once they’re báked let them cool completely.
  20. To ássemble
  21. Pláce á dáb of gánáche onto one mácáron ádd lettuce ádd ánother dáb of gánáche ánd ádd tomáto. Ádd some more gánáche on top ánd pláce the gánáche burger. Finish off by ádding more gánáche ánd the cheese. Use á kitchen torch to melt the corners of the cheese before you ádd ánother dáb of gánáche followed by the second cookie to máke á sándwich!

This article and recipe adapted from this site

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