Part 1: Macaron
Ingredients
Method- 120g egg whites
- 130g granulated sugar
- 150g almond flour
- 130g confectioner’s sugar
- 15g deZaan True Dark cocoa powder
- Preheat oven to 135°C/275°F
- Line two baking sheet trays with non-stick silicone mats and set aside.
- In a food processor, process the almond flour, cocoa powder and confectioner's sugar together. Then sift them and set them aside.
- In a stand mixer fitted with a whisk attachment, whip egg whites on medium speed until foamy. Add sugar in 3 parts, and whip until a medium peak meringue.
- With a large rubber spatula, fold in half of the confectioner's sugar mixture. Fold in remaining mixture and fold until smooth and glossy.
- Using a piping bag with a round tip and pipe batter onto silicon mats, and tap to release air.
- Dust the top with pearl sugar and ground cardamom.
- Rest for 30 minutes at room temperature to dry shells before baking.
- Bake for 10-12 minutes at 135°C/275°F. Let cool, remove from the mats and fill with ganache.
Part 2: Citrus Cardamom Ganache:
Ingredients
Method- 300g heavy cream
- 2 cardamom pods
- 4g orange zest
- 3g lemon zest
- 160g glucose
- 40g invert sugar
- 120g deZaan True Dark cocoa powder
- ½g sea salt
- 130g sugar
- 100g butter
- In a pot, combine the heavy cream, cardamom and zest. Bring to a simmer. Turn off the heat and cover with plastic wrap. Allow to steep for 20 minutes. Strain and and discard the cardamom pods and zest. Scale the cream and adjust back to 300g if needed with a bit more heavy cream.
- Warm everything except the cocoa powder and butter in a pot over medium heat. Cook until the sugar and salt has dissolve and bring to a simmer.
- Pour the mixture over the Terra Rossa Cocoa Powder and blend until smooth.
- Allow to cool slightly.
- Blend in the butter until well incorporated.
- Allow the ganache to set up overnight.
- Whip when ready to fill.
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