Macarons are notoriously tricky to make. There’s a reason why these pastel-coloured beauties rarely come at a low price. Once you get past gawking at how too pretty these treats are to eat, you’ll be taken aback by how delicious they are too!

If you’ve always wanted to whip some up on your own, you’ll be pleased to know that Australian patissier and TV personality Adriano Zumbo recently dropped the recipe for his signature macarons that you can make in the comfort of your own home. We’ll be having macarons for days!

Adriano Zumbo is known for making jaw-droppingly delicious desserts which earned him the title “Sweet Assassin”.

The Sweet Assassin’s high tea. Image Credit: Concrete Playground​

The confectionary king teamed up with QT Hotel Sydney to create a stunning new high tea before making an appearance at The Morning Show as well to share how he made one of his signature desserts that were featured as a part of his high tea masterpiece.

Zumbo boasted a variety of flavoured macarons that he likes to call ‘Zumbarons’, including unique flavours such as lamington, Turkish delight, and even Vegemite toast. But this time around, he demonstrated how to make decadent strawberry and vanilla ganache macarons.

Here’s what you need to get your hands on first:

1. Ingredients for the ganache

• 40 grams of cream
• One vanilla bean, scraped
• 80 grams of strawberry puree
• 200 grams of white chocolate
• 65 grams of unsalted butter

The confectionary king’s ‘Zumbarons’. Image Credit: Zomato​

2. Ingredients for the shells

• 125 grams of caster sugar
• 40 grams of water
• 50 grams of egg whites
• 135 grams of pure icing sugar, sieved
• 135 grams of almond meal, sieved
• Another 45 grams of egg whites
• A few drops of red food colouring

Kick things off by making the ganache. Bring the cream, vanilla bean, and strawberry puree to a boil and pour the creamy mixture over a bowl filled with white chocolate after. Let it cool to 50 degrees (Celsius) before adding the butter and covering the bowl with a sheet of cling film. Set the mixture aside and proceed with making the shells.

Combine water and caster sugar then boil them to 118 degrees.

Place 50 grams of egg whites in an electric mixer fitted with the whisk attachment. Slowly pour the hot sugar mixture down the side of the bowl and whisk thoroughly until it cools to about 50 degrees.

Video Credit: @zumbopatisserie​

In a large bowl, add 135 grams of sieved icing sugar, 135 grams of almond meal, a few drops of red food colouring, and 45g of egg whites. Add the meringue mixture to this and stir until all the ingredients are combined.

Preheat the oven to 150 degrees. Pipe 20 cent-sized pieces onto a baking sheet that’s lined with silicone baking paper or a silicone mat.

Then, carefully tap the base of the tray to get rid of any air bubbles. Let it sit for 30 to 60 minutes or until a ‘skin’ forms and they are touch dry. Pop them in the oven for 16 minutes at 150 degrees.

Once the macaron shells are cooked to perfection, give them a few minutes to cool. Flip the shells over and pair them on a clean baking tray.

And if they don’t come out as expected, remember that practice makes perfect, folks! You’ll be making macarons like a pro in no time.

Have you ever tried making macarons? Share your experience with us in the comments!

Watch how Adriano Zumbo made strawberries and cream flavoured macarons with the video below:

Video Credit: HarveyNormanAU​

 

[Ashmenou]

Yummmmy