Geoffrey Smeddle, The Peat Inn, Fife, Scotland - January 19th, 2014
Makes 60 macarons
- 120g confectioners' sugar
- 150g almond flour
- 30g Horlicks malted milk drink powder
- 60g egg white
Combine all ingredients in large mixing bowl; reserve.
- 40 ml water
- 150g caster sugar
- 60g egg white
- sesame seeds (for garnish)
Preheat oven to 300°F (150°C). Line baking sheets with nonstick mats or parchment paper.
Heat water and sugar in small pan until it reaches 248°F (120°C); whisk whites in stand mixer fitted with whisk attachment until they reach soft peaks; once sugar reaches 248°F (120°C), remove from heat; slowly pour syrup into whites with mixer running on medium/low speed; continue whisking until mixtures cools to 122°F (50°C).
Fold whites into malt paste, 1/3rd at a time; scoop mixture into piping bag fitted with 6mm nozzle; pipe onto trays, leaving space between each; sprinkle half the macaroons with sesame seeds, leaving the other half plain.
Allow macarons to set 20 minutes to form a skin (they will be ready to go into the oven when you can touch the top of the shell without mixture sticking to your finger); bake 4 minutes; rotate tray; bake additional 4 minutes; remove from oven; cool slightly; remove from tray, placing macarons flat-side up on parchment paper.
- 175g dark chocolate
- 100g milk chocolate
- 300g double cream
- 40g Horlicks malted milk drink powder
Melt both chocolates in bain-marie; heat cream and Horlicks in a pan until simmering; add warm cream mixture to melted chocolate; whisk until completely smooth; reserve in piping bag; allow to set.
- 500g mango puree
- 5 leaves gelatin, bloomed in cold water
Warm puree in small pan; add gelatin; cook until gelatin just dissolves; strain mixture through a chinois; divide among 3 square molds lined with cling film; chill jelly until set; cut into squares of similar size to macarons; reserve between two sheets of wax paper.
Pipe ganache onto bottom half of each plain macaron; cover with mango jelly square; top with sesame macaroon.