Food, Sweet Treats
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Macarons with Plum White Chocolate Ganache

plum macarons

If someone would ask me about the concept of this blog I could not find an exact answer, because i have not a real concept yet. Well, it is right that everything on this blog indicates it is going to be a food blog. But honestly i do not want to be comitted. It should be more a “everything that makes me happy”-blog. And standing in the kitchen (not all day of course ;-)) for cooking and baking is one of those things that makes me happy. I love to cut vegetables after work or whisk ingredients for cake on my weekend and leave all negativ thoughts behind me. It’s just relaxing for me…

plum macarons

I also love to make someone else happy with little sweet treats. And this time i just wanted to make my family happy, so I baked these little pink beauties. Okay, not only to make my family happy but also me (i also had one leftover egg white ;-)). The fact is that baking macarons is always like a little adventure (okay, that does not sound relaxing at all :-D) for me, because i am never sure if they will succeed, although it is been a long time since I failed. Everytime I place a baking tray in the oven i sit on front of it and wait for the “feets”. I know it sounds a little bit crazy but if macarons get their “feets” i want to jump for joy and clap my hands. Yeah, I can say baking macarons makes me really happy 😀

plum macarons

Macarons with plum white chocolate ganache
 
18-20 Macarons
Ingredients
macaron shells*:
  • 36 g egg white
  • 10 g caster sugar
  • 45 g ground almonds
  • 75 g icing sugar
  • 1 g powdered egg whites (optional)
  • red food colouring (i use beetroot food colouring powder)
plum white chocolate ganache:
  • ½ plum (about 40 g)
  • 20 g butter
  • 60 g white chocolate
Instructions
  1. Line a baking sheet with baking paper.
  2. Place ground almond and icing sugar in a food processor. Process until fine.
  3. Sift almond mixture and set aside.
  4. Mix caster sugar with powdered egg whites (optional).
  5. Beat the egg white with salt by using an electric mixer until it starts geting foamy. While beating add caster sugar (with powderes egg whites) slowly.
  6. Continue to beat egg wihte until it looks glossy and forms peaks.
  7. Add food colouring and continue to beat until combined.
  8. Add half of the almond mixture to the meringue and fold with a spatula gently (be careful not to lose to much air, it should look a little bit lumpy), add the second half and repeat folding just until batter fall from the spatula in a smooth, flowing ribbon.
  9. Place batter in a piping bag with round (about 7-10 mm) piping tip and pipe batter into 3 cm circles onto the baking sheet, spacing circles 2-3 cm apart.
  10. Preheat oven to 150° C (convection)
  11. Leave the macarons to dry for about 20-30 minutes (when you touch the macaron surface gently, it does not stick to your finger).
  12. Bake for about 14-15 minutes.
  13. Take the baking sheet out of the oven and let macaron shells cool down.
  14. Remove macaron shells from the baking sheet.
  15. Cut the half plum into very small cubes and cook it in a small pot until it is soft,
  16. Turn off the heat and add butter and white chocolate.
  17. Stir until all ingredients are combined.
  18. Place the mixture in a bowl an let cool down (to room temperature)
  19. Using a whisk, beat the ganache just until it becomes slightly lighter (not to long!).
  20. Place ganache into a piping bag and cut off a small corner.
  21. Pipe the ganache on a macarons shell and sandwich with another macarons shell. Repeat with remaining macaron shells.

plum macarons
*Recipe adapted from Aurelie Bastian (german).

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4 Comments

  1. Wow that’s impressive- I’ve always been too intimidated to make macarons…

    When I started my blog, I essentially put in strict self imposed regulations on what I was going to write about and make the blog about. It took some effort to break out of it but it was worth it and I’ve found that regardless, blogs grow, change and adapt overtime based on what you want to give and get from it.

    Keep up the good work!

    • Viet-Huong | My blue teacup says

      Dear Kelsey!
      I can understand you, because you can read everywhere how difficult it is to make them. And it’s true you need some practice but it’s worth it 🙂
      Thank you for stopping by and leaving such kind words. It helps me not put myself under pressure. For example: when i started my blog i wanted to write at least one post a week. But i realized that is not possible for me without creating stress for myself. So i call myself a casual blogger 😉

    • Viet-Huong | My blue teacup says

      Hi Vanessa!
      Thank you for stopping by and leaving some kind words 🙂

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