Saturday 26 March 2011

Alexander McQueen's Silver Ribcage Corset inspired Macarons - Licorice & Violet


Alexander McQueen Photo by Chris Moore/ Shaun Leane
Sometimes artists like to shock, like it or hate it they get publicity; and, publicity is good - it inspires debate. I expect that with this post you'll either love it or hate it and I'm fine with that.  Art is about expression.


I've never been one to follow the pack, if given the chance I'll do the exact opposite to everybody else.


My latest creation is an Alexander McQueen Silver Ribcage Corset inspired Macaron.  The macaron is coloured black and the ganache is flavoured with licorice & violet. A silver ribcage corset has been drawn on in lustre dust for the finishing touch.


To colour macarons a deep black you need a ridiculous amount of food colouring.  I added what I thought was reasonable but wasn't prepared to add tablespoons of the stuff so instead of pure black my macarons are more like gun metal grey.


ALEXANDER MCQUEEN'S SILVER RIBCAGE CORSET INSPIRED MACARONS

INGREDIENTS FOR THE TANT POUR TANT (TPT)
300g sifted TPT (150g almond meal with 150g icing sugar)
55g egg whites (fresh)

INGREDIENTS FOR THE ITALIAN MERINGUE (IM)
150g caster sugar
37g water
powdered black food colouring or Wilton gel paste
55g egg whites (old egg whites aged 12-24 hours in a bowl on the kitchen bench)

STEP 1. MAKE THE TPT
Mix the Tant Pour Tant (equal quantities of icing sugar and almond meal) with the fresh egg white until it forms a thick paste, cover with cling wrap and set aside.







STEP 2. MAKE THE IM
Pour your aged egg whites into a Kitchen Aid mixer and insert the whisk attachment.

Bring the caster sugar, water and food colouring to the boil in a saucepan. When the sugar syrup reaches 115°C start whisking your aged egg whites into soft peaks. 
As soon as the syrup reaches 118°C slowly pour the syrup into the beaten egg whites in a thin stream. Continue whisking the IM in the Kitchen Aid until it reaches a temperature between 50-55°C.

STEP 3. COMBINE THE TPT & IM
With a spatula, fold one-third of the IM into the TPT and egg white paste and knock out some of the air in the batter. At this stage of the process you can be quite rough when handling.
Gently fold in the rest of the IM into the TPT and combine until you have the right texture (should be glossy and look like cake mixture). Be careful not to over-mix the batter here or it will get too runny and your shells may crack in the oven.





STEP 4. PIPE YOUR MACARON SHELLS
Fill a piping bag with the macaron batter and place some parchment paper over a baking sheet.



Put four small dabs of macaron mix underneath the parchment paper in each corner to secure the paper. Pipe 3.5 - 4cm diameter circles onto the parchment paper, tap the tray on the work surface to remove air bubbles and leave to dry for about 15-20 minutes to form a crust and are dry to touch.

STEP 5. COOK YOUR MACARON SHELLS
Cook the macaron for 17 mins at 150°C (fan forced oven). To release steam, leave the oven door open slightly. If this doesn't work for you, keep experimenting until you find the right temperature as every oven is different. Once cooked, remove from the baking sheet and leave to cool on the parchment paper over a wire rack. I have a new commercial style oven which is very powerful so I have to reduce the temperature by another 20°C and cook my shells for 19 minutes.

STEP 6. ASSEMBLE YOUR MACARON
Remove the shells from the parchment paper and pair like sizes together. Pipe a decent blob of ganache onto the shell, then place the lid on top and twist slightly so that the ganache flows out towards the edge of the macaron. When piping the ganache onto the shell always leave a small rim.







STEP 7. STORE YOUR MACARON
Store your macaron in the fridge for 24 hours prior to eating so that the humidity helps the ganache to soak into the shell and allow the flavours to develop. Try not to eat your macaron the day they are made as they are too dry. Allow the macaron to return to room temperature prior to serving. The recipe for Alexander McQueen's Silver Ribcage Corset inspired ganache appears in my previous post.

Before you leave also check out my Viktor & Rolf Flowerbomb inspired macarons.

7 comments:

  1. Awesome color combo! That purple!

    French macarons the italian way #Take 1 is posted! go enjoy yourself! LOL

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  2. Thanks Emily, I reckon it looks pretty cool too - this post was a lot of fun.

    I checked out Take #1 lmao... love the abalone!!!

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  3. you are the queen !

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  4. Dear Mercotte,
    After visiting your site http://www.mercotte.fr/recettes/macarons/ and seeing your stunning macarons, your videos and your book; your comments mean a lot to me - thank you:)

    To My Readers,
    Please make sure you visit Mercotte, she has an invaluable site devoted to macarons, has much experience and has published a book called "Solution Macarons".

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  5. Gorgeous! I have a gray macaron request and I shall try this =).

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  6. gaaah your macarons look so perfect and shiny, and smooth, such perfect circles!!! loving your blog and macaron pics

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  7. Wow - thank you max, BEAMING;) I also checked out your Best Red Velvet Cake Ever - OMG - drooling on my keyboard, they look absolutely yumdelish. You might have to make a Best Red Velvet Macaron!

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Little macaron kisses for leaving me a comment. I may not reply to each one but I certainly do read them - thank you.