Whipped this batch of macarons for pals and realised they looked like blue treats for Smurfs instead of humans. Kinda exotic but fun I guess and that put a smile on my face.
When friends saw these gems, they kinda squealed too. Blue macarons? Who makes blue macarons? Well, me I guess. Just wanted something fun in every bite.
Hazelnut Macarons with Black Truffle & White Chocolate Ganache
Makes about 14-16 filled bite-sized macarons
For Macaron Batter
- 1 egg white (preferably aged for 3 days) brought to room temperature
- 1/2 tsp of cream of tartar powder
- 38g icing sugar
- 36g powdered almonds
- 30g granulated sugar
- 1/2 teaspoon of gel-based blue colouring
- 1 tbsp powdered hazelnuts (for topping)
- Line baking tray with 2 pieces of parchment paper.
- Sift powdered sugar with the almond powder to ensure that there are no lumps.
- In a large mixing bowl, add cream of tartar and beat the egg white until they begin to foam. At this stage, add granulated sugar gradually. Continue beating until very stiff and firm. When you invert the bowl, the egg white batter has to stay put. That’s the time you know when you should stop. I decided to play it safe and whisked the egg white batter for about 5 minutes before stiff peaks were formed. Add colouring. Continue to beat the egg whites on high for another 1-2 minutes.
- Carefully fold the dry ingredients, in 3 batches, into the beaten egg whites with a flexible rubber spatula (ideally). Stop folding when the mixture is smooth and there are no streaks of egg white. Test the consistency from time to time by lifting a dollop of macaron paste and dropping it into the mixing bowl. If the macaron paste does not settle smoothly after 30 seconds, continue folding the paste. If the macaron paste smooths out too quickly, you’ve gone too far. [Note: Sometimes I use up to about 40 strokes in order to achieve this consistency.]
- Scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
- Pipe the batter on the parchment-lined baking sheets in 1-inch circles, evenly spaced one-inch (3 cm) apart.
- Rap the baking sheet a few times firmly on the counter top to flatten the macarons and to remove the air-bubbles in the macarons.
- Leave the macarons out in the open for at least 30 minutes to an hour. This step is important to allow the top of the macaron shell to dry up so that you get a smooth surface for the macarons. You will know when to pop the macarons into the oven when you touch the macarons and the batter does not stick to your fingers. Be careful not to leave them out too much for it will give you crunchy macarons and you don’t want that. This step is important and if you skip it, your macarons might flatten . While waiting, preheat oven to 140 degrees C.
- Bake for 15 mins and let cool completely before removing from baking sheet.
For Black Truffle & White Chocolate Ganache:
- 70g White chocolate
- 40ml double cream
- 1/3 teaspoon salt
- 1.5 teaspoon chopped black truffles (I used dried black truffles)
- Hydrate dried black truffles by placing them in the cream overnight.
- Heat the cream in a small saucepan until just boiling.
- Pour the cream over the white chocolate and leave to stand for two minutes. This will give the chocolate time to soften.
- Stir the ganache until smooth. If the white chocolate has not yet melted then place the bowl in the microwave and heat for 30 seconds. Remove and stir until smooth.
- Leave the white chocolate ganache to cool until it reaches the desired consistency.
- Refrigerate ganache till it sets to a pipe-able state and fill/spoon over the cooled macaron shells.
- Spread the black truffle white chocolate ganache on the macaron shell.
- Sandwich and you are done!
It’s recommended that you let the flavours sit inside the macaron for 1 day before having them.
I’ve been busy in the kitchen… Click here to check out my baking adventures in Geneva.