Rose Cake Macaron
A beautiful Macaron Rose Cake. with a layer of Cashew crunch, white chocolate cream and fresh raspberries.
White chocolate cream
420g (14.82oz) fresh cream, 35% fat
100g (3.53oz) yolks
40g (1.41oz) caster (superfine) sugar
2g (0.07oz) sea salt 5g (0.18oz) vanilla paste
270g (9.52oz) white chocolate 33%
80g (2.82oz) cocoa butter
2 drops water gel colour pink
Place the cream in a saucepan to boil. In a separate bowl, combine the egg yolks with the sugar and give it a quick whisk. Add the salt and vanilla bean paste into the saucepan with the cream. Place the cocoa butter and chocolate together in a bowl and place a sieve over top so that it’s ready to have the anglaise poured over top. Once the cream mixture is boiled, pour over the yolk mixture, stirring continuously with a whisk. Place mixture back into the saucepan and continue to cook until it reaches 80-82°C (176-179.6°F). Remove immediately from heat and strain over the chocolate and cocoa butter. Stir until well combined and no lumps remain. Add a couple of drops of the pink gel colour, keeping in mind that the colour will lighten later when aerated, and combine. Cover with plastic wrap, ensur- ing it touches the surface of the mixture and place in the fridge for at least 4 hours.
NOTE Always use a lower temperature when using induction because it’s a very intense heat and the temperature will continue to rise even after turned off.
Italian meringue
300g (10.58oz) icing (confectioners') sugar
330g (11.64oz) almond meal Place the icing sugar and almond meal in a food processor and grind to a fine powder, ensuring it doesn’t get hot. Sieve the mixture into a large bowl. Italian meringue macaron one part 2 75g (2.65oz) water
300g (10.58oz) caster (superfine) sugar
110g (3.88oz) egg white (a) pinch of cream of tartar
110g (3.88oz) egg white (b) 4 drops water gel colour pink 3 drops water gel colour red 630g (22.22oz) almond/icing sugar mixture (recipe above) To make the Italian meringue macaron, you need to make sure the sugar syrup reaches temperature at the same time the egg whites reach a stiff peak. If you find that the syrup is heating too quickly, you can add in a teaspoon of water in at a time because it needs to evaporate that water before it goes back up to temperature. Place the water and sugar in a saucepan and heat to 118°C (244.4°F). Place the egg whites (a) and cream of tartar into the clean bowl of a stand mixer fitted with a whisk attachment (do not start the mixer).
To make the syrup, add the water and sugar into a saucepan. Start the stand mixer on a slow speed and simultaneously start heating the sugar syrup to 118°C (244.4°F). When the egg white mixture is ready, and the syrup reaches 118°C (244.4°F), increase the speed of the stand mixer to high and slowly pour in the syrup. Ensure the mixture doesn’t hit the whisk as you pour it in. In a large bowl, add the egg whites (b) to the combined almond meal and icing sugar and combine with a spatula. Add a few drops of pink and red colour and continue whisking the meringue until you can com- fortably touch the bowl and it’s not too hot. Stop mixing and remove the bowl from the mixer. Add the meringue to the almond mixture starting with a small amount and folding it through until there are no lumps. Add remaining meringue in three intervals. For the final third, switch the spatula to a plastic scraper and mix through. Keep in mind not to over mix the macaron as it doesn’t need to level out like a regular macaron mixture would. Transfer enough mixture into a disposable piping bag fitted with a 12mm St Honoré piping nozzle to do the tops of the flowers only. Push the mixture down the bag and twist the end of the piping bag. On a baking tray, place the top flower template under a Silpat mat and place tray on a turntable. Using the template as a guide, pipe the mixture onto the Silpat mat starting from the centre rippling it as you pipe to create a rose pattern and shape. Tidy up the edges with a small palette knife. Create two flowers. Bake at 140°C (284°F) for 18-20 minutes. Base (bottom) With the remaining mixture, continue mixing for another 2 minutes until it achieves an even finish on the surface. Trans- fer the mixture to a disposable piping bag with a 12mm nozzle and pipe the remaining two base flowers, using the base stencil as a guide. Tap the bottom of the tray. Bake at 140°C (284°F) for approximately 18-20 minutes.
Cashew crunch
110g (3.88oz) caster (superfine) sugar
80g (2.82oz) water
105g (3.7oz) cashews, roughly chopped
150g (5.29oz) milk couverture chocolate 33.6%
15g (0.53oz) hazelnut oil
2g (0.07oz) salt
Boil the sugar and water together in a saucepan.
Drop the temperature and add in the cashews and continue to boil for a further 2-3 minutes. Strain off the excess syrup and spread the cashews on a lined tray. Roast in the oven for approximately 20 minutes at 160°C (320°F), stirring every 5 minutes until dry and crispy. Allow to cool. Melt the chocolate to 34°C (93.2°F) and add in the roasted cashews, hazelnut oil and salt. Stir to combine.
Assembly
125g (4.41oz) fresh raspberries
Oil Based Colour Powder
red liquid glucose
luster powder
Spread the cashew crunch onto the surface of the base macaron with a medium angled palette knife, not going near the edge. Whip the white chocolate cream and place in a disposable piping bag fitted with a 12mm plain nozzle. Pipe individual shells of the white chocolate cream around the border of the cashew crunch, leaving a gap in between each one to fit a raspberry. Halve the raspberries and use them to cover the remaining visi- ble cashew crunch layer. Cover the centre raspberries by piping a spiral of the white chocolate cream. Dust the peaks of the top layer of the macaron with a little lustre dust and red oil-soluble colour. Place the second macaron disc on top. Pipe droplets of liquid glucose on some of the peaks to resemble water droplets.
