Sweet and crunchy on the outside and soft and chewy on the inside try this fruity blackcurrant puree and vanilla cream macaron variation.
Mix almond powder together with icing sugar and pass through sieve.
Whip egg whites, once consistency is smooth, slowly add caster sugar and whip for a few seconds after all sugar added.
Fold slowly step 1 through egg white with a spatula and keep mixing/folding through until mixture is smooth and shinny.
Pour mixture into a piping bag and deposit on a tray approximately 45mm diameter.
Pre-heat oven to 150 degrees, place macarons in oven for 10 minutes and then reduce oven temperature to 140 degrees and further cook for 12-14 minutes with your oven door a fraction opened (place a spoon in the door) to allow any humidity to escape.
The recipe makes 100 macarons.
Boil griotte and blackcurrant puree.
Once to the boil combine sugar, corn flour and pectin. Refrigerate mixture until cold and set.
Place 4 vanilla beans into cream and bring cream to the boil. Remove vanilla beans and pour infused cream onto white chocolate. Mix cream through until chocolate is completely melted and smooth. Once mixture is completely smooth refrigerate for 12 hours. Whip mixture before filling macaron centre.
Recipe courtesy of Melbourne Macaron.
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