https://www.lifestylefood.com.au/recipes/25553/st-emilion-macarons

LifestyleFOOD.com.au

Looking for a knockout dessert for your next dinner party? This incredible mousse and macaron combo is it. 

Ingredients

  • Macarons

  • 100g/3 ½ oz icing sugar

  • 100g/3 ½ oz ground almonds

  • 100g/3 ½ oz caster sugar

  • 50ml/2floz water

  • 2 egg whites

  • Chocolate mousse 

  • 150g/5oz good quality plain chocolate, broken into pieces

  • 40g/1½oz butter, melted

  • 4 eggs, separated

  • 50g/2oz caster sugar

  • 150ml/5fl oz good quality red wine, ideally St Emilion or Merlot

Method

  • Macarons :

  • 1.

    Preheat the oven to 140°C/275°F/Gas mark 1 and line 2 baking sheets with silicone paper. Make 24 circles, 4.5cm/1¾ “ in diameter — this is your template for piping. Flip the paper over so the drawing is on the underside. 

  • 2.

    Place the icing sugar and ground almonds into a food processor and blitz to a fine powder, scraping down half way through then set aside.

  • 3.

    Place the caster sugar and water into a saucepan and bring to the boil. Continue to boil until the mixture reaches 110C or soft boil, on a thermometer.

  • 4.

    Make sure the bowl and whisk you are using for the next step are very clean, free of grease and dry, as any water or grease will affect the meringue. Place the egg whites into the bowl and whisk with a food mixer or an electric whisk on high speed until soft peaks form.

  • 5.

    Add the sugar syrup whisking until the mixture is smooth and glossy and cooled slightly, at least 2 minutes.

  • 6.

    Transfer half the meringue to a clean bowl, then sieve the ground almond mixture onto the meringue and whisk together to form a thick paste. Fold in the remaining meringue – you will end up with a smooth, pipeable mixture.

  • 7.

    Transfer to a piping bag fitted with a 7mm plain nozzle, and secure the silicone paper to the baking sheets with a dab of the mixture. Pipe discs of the mixture onto the template so that it just fills the inner disc – hold the bag upright and press down lightly to fill the disc before lifting off quickly. Use a wet finger to lightly press the tip down on the macaron then set aside for at least 30 minutes until the mixture has spread slightly.

  • 8.

    Bake in the oven for 25 minutes until crusted and risen. Remove from the oven and leave to cool on the baking sheet.

  • Chocolate mousse :

  • 1.

    Melt the chocolate and butter together in a bowl set over a pan of simmering water.

  • 2.

    Whisk the egg yolks and sugar together in a bowl set over a pan of simmering water until light and thick. Remove both pans from the heat but leave the bowls set over the pans of water to keep warm.

  • 3.

    Make sure the bowl and whisk you are using for the next step are very clean, free of grease and dry, as any water or grease will affect the meringue. Place the egg whites into the bowl and whisk with a food mixer or an electric whisk on high speed until soft peaks form.

  • 4.

    Fill the bottom of two large wine glasses with a few macarons, then pour some of the red wine over the top.

  • 5.

    Whisk the warm chocolate mixture into the eggs and sugar, then lift the bowl off of the saucepan, and fold in the egg whites, a spoonful at a time until totally incorporated.

  • 6.

    Pour the mousse over the red wine covered macarons then top with one more macaron.

  • 7.

    Put in the fridge to set for a couple of hours before serving.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1476kj
  • Fat Total 72g
  • Saturated Fat 28g
  • Protein 27g
  • Carbohydrate 186g
  • Sugar 168g
  • Sodium 182mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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