insideKENT Magazine Issue 45 - December 2015 | Page 87

FOOD+DRINK

sweet indulgence

The Perfect Macaron
Deliciously light and sweet, and available in an endless variety of colours and flavours,
serving a dainty plate full of classic French macarons at Christmas will add a touch of
sophistication to any meal’s ending. Daniel Kennedy, chef at Kent Cookery School in
Ashford, shares his favourite recipes to create the perfect macaron.

FOR THE MACARONS…
Ingredients
For the macaron paste
• 185g icing sugar
• 185g ground almonds
• 2 medium egg whites (75g)
• Natural food colouring of your choice
For the Italian meringue
• 185g caster sugar
• 50ml water
• 2 medium egg whites
Method
To make the macaron paste:
Pre-heat the oven to 160°C. In a large bowl,
combine the icing sugar, ground almonds and
egg whites. Using a wooden spoon or electric
mixer, mix together to form a smooth paste,
then, fold in the food colouring of your choice.
To make the Italian meringue:
In a small saucepan over a medium heat, dissolve
the sugar in the water, then, cook over a high
heat until the sugar syrup reaches 120°C (soft
ball stage). You can use a sugar thermometer
for this or if you do not have one keep testing
the sugar by placing a drop of the boiled sugar
into a pan of cold water. If it forms a soft pliable
ball of sugar then you are there. If it sets hard
you have taken it too far and you will need to
start again.
Meanwhile, using an electric mixer, whisk
the egg whites to form firm peaks. Lower the
speed and pour in the hot sugar syrup. Increase
the speed to high and continue to whisk for 23 minutes or until the mixture is completely cool.
Fold the Italian meringue into the macaron
paste until evenly combined a third at a time –
the mixture should have a ribbon consistency.
Spoon into the piping bag fitted with an 8mm
nozzle.
Pipe the mixture into 3cm rounds onto an oven
tray lined with baking parchment, spacing them
at least 2cms apart. Now leave the macarons to
"skin over" for at least 30 minutes before baking
in the oven for 12 minutes. Leave to cool and

firm on the baking sheet for 5 minutes before
transferring to a wire rack to cool completely.
Macarons are best kept for a day before
filling with the flavour of your choice.
(Try adding a tsp of mixed spice the the
macaron paste for an extra Christmas twist).

Method

FILLING IDEAS…

Orange Creme Patisserie

Rum and Hazelnut Ganache

Ingredients

Ingredients
• 200g dark chocolate chips (70% cocoa solids)
• 200ml double cream
• 25ml spiced rum
• 1 tbsp finely chopped hazelnuts

• 175ml whole milk
• 75ml double cream
• 60g caster sugar
• 3 large egg yolks
• 20g corn flour
• Zest of one orange

Method

Method

Place all the ingredients in a bowl over a pan of
simmering water and gently melt together.
Once melted leave to cool, transfer to a piping
bag then fill your macarons.

Place the milk and cream in a saucepan and
slowly bring to the boil.
Meanwhile mix the sugar and eggs together
in a mixing bowl with a whisk, now add the corn
flour and mix until smooth.
When the milk is just at boiling point remove
from the heat and carefully mix one third of the
milk with the eggs whisking all the time, then
slowly add the rest of the milk. Add the orange
and return the mixture to the pan and place back
on the heat.
Bring back to the boil stirring all the time
and simmer for 2-3 minutes making sure you
have a nice smooth mixture.
Once cooked pour into a bowl, cover and
refrigerate until needed.

Passion Fruit Buttercream
Ingredients
• 100g soft butter
(left out of the fridge for a few hours)
• 200g icing sugar
• 2 passion fruit (flesh scooped out)
• 1 tsp vanilla extract

Beat the butter and icing sugar together until
light and fluffy and smooth, next add the passion
fruit and vanilla and mix well. Fill a piping bag
and then fill your macarons.

The Kent Cookery School in Mersham le Hatch offers a wide