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RECIPE: Zumbo s Strawberry & Vanilla Ganache Macarons
RECIPE: Zumbo's Strawberry & Vanilla Ganache Macarons

Celebrity chef Adriano Zumbo will be in Perth on July 13 to 15 for the Good Food and Wine Show.

RECIPE: Zumbo's Strawberry & Vanilla Ganache Macarons

Ganache:
40g cream
1 vanilla bean, scraped
80g strawberry puree
200g white chocolate
65g unsalted butter

Shells:
125g caster sugar
40g water
50g egg whites
135g pure icing sugar, sieved
135g almond meal, sieved
45g egg whites
Few drops of red colouring

To make ganache: Bring the cream, vanilla and strawberry puree to the boil. Pour the hot cream mixture over the white chocolate to make a ganache. Cool to 50C. Blitz in the butter. Cover with cling film and cool.

To make shells: Boil caster sugar and water to 118C. Place 50g egg whites in electric mixer fitted with whisk attachment. Slowly stream hot sugar mix down side of bowl and whisk until it cools to about 50C. In a large bowl place sieved icing sugar, almond meal, colouring and 45g egg whites on top. Add meringue mixture to this and mix until combined.

Pre-heat oven to 150C. Pipe 20c-sized pieces on to a baking sheet lined with silicone baking paper or silicone mat. Tap the base of the tray to remove any air bubbles. Leave for 30-60 minutes until a skin forms and they are touch dry. Bake for 16 minutes at 150C. Allow the macaron shells to cool. Flip the shells over and pair them on a clean baking tray.

Place ganache in piping bag and pipe on to one shell from the pair, then place the other side on top to make a sandwich.