Macaron

Delicious Raspberry Coconut Macaron Recipe

Who doesn’t love a tasty macaron every once in a while? Not only are these delicious treats a luxury which makes almost 48, you can also create an unconventional recipe which your friends and family are sure to love.

This week we’ve prepared a raspberry and coconut recipe which is perfect for the warmer weather, which you can finish off with a yummy glass of bubbly!

RELATED: Adriano Zumbo On Tour Around Australia

Ingredients

Shells

120g ground almond flour

228g powdered sugar (sifted)

2 tsp frozen raspberries (finely ground)

140g egg whites

70g granulated sugar

Cream tartar

Filling

280g white chocolate

1/2 cup whole coconut milk

1 tsp coconut extract

Method

  1. Cut a piece of baking paper small enough to fit into a baking sheet (in circles).
  2. Sift together the ground almond lour, powdered sugar, and raspberries in a large mixing bowl. Add the egg whites and whisk on high until the mixture has combined. Sprinkle the granulated sugar over the mixture, then whisk again on high-speed for about 5 minutes.
  3. Once the egg whites are fluffy, add the tartar cream, and continue to whisk on high-speed. Feel free to add some pink food colouring to make the macaron filling look amazing!
  4. Add half of the meringue to the dry mixture, and fold 5 times. Smooth out the batter by pressing the mixture against the sides of the bowl, and remove as much air as possible from the mixture.
  5. Fill a pastry bag with batter, and carefully use the circles as a guide to show you how much filling you need. If you don’t have a pastry bag, use a teaspoon instead. Let the macarons rest for 20 minutes, then bake them at 200ºC for about 10 minutes. Wiggle the shell to see if they’ve been cooked enough – if it feels attached, give them a few more minutes in the oven. Match with the shells then set aside.
  6. For the filling, place the chopped white chocolate in a heat-proof bowl. Warm the coconut milk over a saucepan over medium heat, then bring to a simmer before pouring over the chocolate. Add the coconut extract, then mix until smooth.
  7. Leave the filling to thicken for a few minutes at room temperature, or to speed up the process, in the fridge. Then transfer into a pastry bag or teaspoon before filling half of the shell with the rest of the paste. Leave to cool, then serve with a cup of tea or splash of champagne!

Image and Recipe via The Kitchn

November 19, 2014

Adriano Zumbo On Tour Around Australia

Adriano Zumbo will host a series of exclusive master classes as part of Australia’s largest consumer food and wine exhibition, the 2014 Good Food and Wine Show, which kicks off this month. Taking place across four Australian cities, dessert lovers and cooking enthusiasts will have an opportunity to get hands-on with Zumbo and learn how to create his acclaimed ‘Zumbarons’ (macarons) in three two-hour per day Zumbaron masterclasses.

The masterclasses will take place as part of the festival in each city, with the first one at the end of this month in Melbourne (30 May – 2 June), followed by Sydney (27 – 29 June), Perth (11 – 13 July) and Brisbane (17 – 19 October). 

Adriano Zumbo says he’s excited to take his baking on the road:

“It’s no secret that I have a love affair with confectionery and sharing what I do with people who appreciate it is the part of my job that I enjoy most.

“Producing Zumbarons can be quite tricky and I hope that the tips I will share in these classes will encourage those who share the same passion for the sweet life to learn and be creative while having a good time.”

macaron, Adriano Zumbo, Zumbarons, dessert, dessert recipes, Good Food And Wine Show

 To book a spot for the classes please go to www.goodfoodshow.com.au

May 25, 2014