Adriano Zumbo Candy Cane Macarons

Australian Gourmet Traveller

Not sure about anyone else but I've got some left over candy canes that I hid from my girls so that they wouldn't gobble them all up in one day... not much fun when they start bouncing off the walls. Anyway, this sounds just perfect to use them up.


Makes 15

Macaron Ingredients

150g almond meal

150g pure icing sugar, sieved

150g caster sugar

110g egg white (about 3 egg whites)

¼ tsp red food colouring, or to taste

Candy Cane Ganache

125g white chocolate, finely chopped

20g coarsely crushed candy canes (about 2 small)

75ml pouring cream

½ tsp peppermint essence

45 g butter, coarsely chopped

STEP 1 MAKE THE TPT & ITALIAN MERINGUE

Preheat oven to 140C. Sieve almond meal and icing sugar into a large bowl, set aside. Combine caster sugar and 40ml water in a saucepan, stir over medium-high heat until sugar dissolves, then bring to the boil and cook until mixture reaches 121C on a sugar thermometer (4-5 minutes). Meanwhile, whisk half the eggwhite in an electric mixer on medium speed, then, whisking continuously, gradually add syrup in two places to avoid syrup pooling in bottom of mixing bowl. Whisk until lukewarm (3-4 minutes), then add to almond meal mixture. Add remaining eggwhite and fold to combine.

STEP 2 COLOUR, PIPE & BAKE THE MACARON SHELLS

Divide mixture between two bowls and add red food colouring to one bowl, folding to combine and colouring to your liking. Slap excess air out of white mixture with a spatula. Lay a piping bag fitted with a 1cm plain nozzle on its side, fill one side with white mixture and the other side with red mixture. Pipe half the mixture into 8cm-long right-facing candy cane shapes on baking trays lined with baking paper. Pipe remaining mixture into 8cm-long left-facing candy cane shapes, firmly tap trays on work bench to expel excess air, then stand until a skin forms and mixture doesn’t stick to your finger when touched (45 minutes-1 hour). Bake in batches until firm and tops are set (10-12 minutes), then cool on trays.

STEP 3 MAKE THE CANDY CANE GANACHE

Meanwhile, for candy cane ganache, place chocolate in a heatproof bowl, set aside. Cook candy canes without stirring in a small frying pan over medium-high heat until caramelised (4-5 minutes). Meanwhile, warm cream in a small saucepan over medium heat, add to candy canes, shake pan until combined (10-15 seconds). Add to chocolate with peppermint essence, stir to combine, then stir in butter. Stand until ganache reaches spreadable consistency (1-1¼ hours), spoon into a piping bag fitted with a 9mm plain nozzle and pipe on flat sides of right-facing candy cane macarons. Sandwich with left-facing candy cane macarons and stand until set (10-15 minutes). Candy cane macarons will keep in an airtight container for up to 2 days but are best eaten on day of making.

(source: Australian Gourmet Traveller magazine December 2009 issue)

RECIPE ADRIANO ZUMBO PHOTOGRAPHY WILLIAM MEPPEM STYLING EMMA KNOWLES