Black Forest macarons with a new plum powder dusting are great for entertaining, a compliment for tea time, or dunking in an ice-cream smoothie. This is a new take on a classic macaron flavor with an additional violet coloring. For any fans of purple or chocolate, this is the macaron recipe for you.
Plum while famous for being a natures laxative, is also good for memory. While a moderate source of vitamins, it is a good source of antioxidants and helps promote a healthy digestive system as well as good for red blood cell formation. Plum is also a natural source of electrolytes, soluble fiber, sorbitol, and isatin, which is known for being cardio-protective, helpful in reducing bad cholesterol.
- Macarons shell:
- 150 grams icing sugar
- 150 grams almond meal
- 110 grams egg whites (in separate bowls of 55 grams each)
- 150 grams caster sugar
- 38 milliliters water
- 1 gram meringue powder
- Violet food coloring (a few drops)
- 150 grams Cadbury Berry Forrest chocolate
- 120 milliliters full cream
- Plum powder
Preparation & Cooking Instructions
- Macaron Shell
- In a large bowl, sift the almond meal and icing sugar then set aside for later use.
- In a stand mixer, pour in 1 batch of egg whites and beat the egg whites.
- Clip the sugar thermometer to a saucepan then pour in the water and the caster sugar in and the sugar to dissolve on its own on low heat. Leave to heat and do not stir.
- Cook the sugar syrup until the thermometer reaches 70C. Remember to monitor as it heats up.
- Add the meringue powder to the egg whites in the mixer then whisk in until frothy.
- Once the sugar syrup has reached 118C, remove the saucepan from the heat, keep the mixer speed on a medium setting and gently pour in the sugar syrup. Increase speed on the mixer to high and continue to whisk until the bowl is too warm to touch. This should be about 8 minutes.
- Add the next portion of egg whites to the almond meal mixture, then add the meringue and use a spatula to thoroughly mix them together. Continue mixing in order to make the meringue soft.
- The batter is completely ready when an upside-down triangle forms on the tip of the spatula.
- Scoop half of the mixture into a piping bag with a fitted #12 Wilton tip and pipe. To achieve even rounds, grasp the piping bag above the prepared baking sheet at approximately a 45 degree angle.
- Squeeze the mixture gently onto the baking sheet. When it reaches the desired shape and size, halt squeezing and flick the tip away from the sheet to ensure a smoother top.
- When finished piping the mixture, softly bang the sheet on the surface release air bubbles. Allow them to set for 30 minutes for a skin to be formed. They are ready for the oven when touched and no residue is there.
- Place the sheet in the oven. Fan-bake them at 125C and set the timer for 17 -18 minutes.
- Once removed from the oven, leave the macarons on a surface to cool for 2 minutes. The objective result is for them to peel off the baking paper easily. Slide the whole baking parchment off the baking sheet onto a cool countertop.
- Break up the chocolate into tiny chunks then put in a bowl. Pour the cream into a pan and heat up to a boil.
- Pour the cream over the chocolate in the bowl. Allow it to settle before mixing.
- Place the bowl in the refrigerator for it to thicken.
- Remove the bowl from the refrigerator then either pipe or spread about a teaspoon of the ganache onto half of the macaron shells.
- Stick the ganache shell and the empty shell together to form the desired macaron look.
- Dust the plum powder on the macarons before serving.