• 5/31 Nat macaroon Day-5a

    From Dave Drum@1:3634/12 to All on Saturday, May 28, 2022 17:39:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pierre Hermes Classic Ispahan Macaron - Pt 1
    Categories: Cookies, Snacks, Fruits, Nuts, Dairy
    Yield: 72 servings

    MMMMM----------------------RASPBERRY JELLY---------------------------
    420 g Raspberries
    35 g Caster sugar
    4 g Gelatine leaves

    MMMMM-----------------------MACARON SHELLS----------------------------
    300 g Ground almonds
    300 g Icing sugar
    110 g "liquefied" egg whites *
    4 g Strawberry food colouring;
    - (approx)
    4 g Carmine red food colouring;
    - (approx)
    300 g Caster sugar
    75 g Mineral water
    110 g "liquefied" egg whites*

    MMMMM-------------------LYCHEE & ROSE GANACHE------------------------
    410 g Valrhona Ivory couverture or
    - white chocolate
    400 g Lychees; preserved in syrup
    60 g Liquid crème fraiche or
    - whipping cream
    3 g Rose essence

    MMMMM-------------------------TO FINISH------------------------------
    100 g Granulated sugar
    Few drops carmine red food
    - colouring
    +=OR=+
    Edible ruby glitter

    * "Liquefied" egg whites. Egg whites will liquefy if you
    sit them in the fridge for several days, preferably a
    week. During that time, the egg whites lose their
    elasticity, the albumen breaks down and they will be
    much easier to whisk to soft peaks without the risk of
    turning "grainy".

    TO PREPARE THE RASPBERRY JELLY: Soak the gelatine leaves
    for 15 minutes in cold water to soften.

    Using a hand blender, blend the raspberries and sugar to
    a purée. Strain the purée to remove the pips. Heat a
    quarter of the purée to 45°C/115°F. Drain and dry the
    gelatine and add to the hot purée. Stir and add the rest
    of the raspberry purée.

    Pour it into a gratin dish lined with cling film to a
    depth of 4mm. Allow to cool for 1 hour at room
    temperature then put the dish in the freezer for 2
    hours. Turn out the jelly and cut it into 1.5cm squares.
    Return the jelly squares to the freezer.

    FOR THE COLOURED SUGAR: Set the oven @ 60°C/140°F. Put
    on disposable gloves. Mix the sugar with a few drops of
    food colouring and rub it between the palms of your
    hands. Spread out the coloured sugar on a baking tray.
    Put the tray in the oven and dry the sugar for 30
    minutes.

    FOR THE SHELLS: Sift together the icing sugar and ground
    almonds. Stir the food colouring into the first portion
    of liquefied egg whites and pour them over the mixture
    of icing sugar and ground almonds but do not stir.

    CONTINUED IN PART TWO

    RECIPE FROM: https://www.telegraph.co.uk

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