Macarons With Black Currant Recipe
Ingredients For (72 macaroons)
Preparation time: the day before cooking 10 minutes, hour per day of cooking Preparation.
time: a few minutes the day before cooking, on the day of cooking 20 minutes
Preparation time for baking: 30 minutes
Time in the refrigerator: 4 hours + 24 hours
300 g of ground almond
300 g of powdered sugar
110 g of “aged” proteins
15 g of titanium dioxide diluted in 10 g of warm water
3 drops of blue dye
10 g red dye (carmine)
300 g fine-grained sugar
75 g mineral (non-carbonated) water
110 g “aged” proteins
For black currant ganache:
400 g white chocolate
400 g fresh or frozen black currant
130 g red currant (or raspberry)
For the filling:
200 g of fresh or frozen currant
200 g water 100 g of sugar
Here’s what you’ll do:
The day before cooking macaroons makes ganache and stuffing. If frozen currant is used, pour 400 g into a colander and thaw.
Still, the day before cooking macaroons brings 200 g of water and sugar to a boil. Add 200 g of thawed currants to the syrup. Bring to boil again and leave in syrup until the next day.
The next day, for macaroons, sift together ground almonds and icing sugar. Dissolve titanium dioxide in water and add to dyes (here it is used to achieve a lighter color, as an option you can take less dye, they do not use it at all). Mix the dye with unsweetened protein, and add to almond flour and powdered sugar, do not mix.
Water and sugar, without stirring, bring to a boil and heat to 115 degrees, start beating the second portion of protein, when the syrup reaches 118 degrees, add to proteins in a thin stream, without stopping beating. Beat at high speed for a few more minutes, and then leave to cool to 50 degrees.
Add whipped proteins to a mixture of un-whipped proteins, almond flour, and powdered sugar. Stir with a spatula with folding movements.
Add the dough in a pastry bag with a nozzle. Fill the macaroons with a diameter of 3.5 cm onto baking paper leaving 2 cm between them.
Sprinkle macaroons with hazelnuts and leave for 30 minutes to dry out a little on the surface of the macaroons (see note).
Heat the oven to 180 degrees (see note).
Bake for 12 minutes, quickly opening and closing the oven door twice during the baking process.
Remove the baking tray from the oven and move the baking paper from the hot baking tray. When they cool down a little, remove from paper and leave to cool further inverted.