This delightful recipe was sent in by a customer , who bought some jam from us at a show to make his sweetheart something combining her two favourite flavours : Feijoa and Mint! Look how perfect they are. I think Zumbo would be proud!
My baking is normally a bit too rustic for dainty macarons, but this may inspire me to give it a go! Thank you Benito.
Feijoa and Mint Macarons (inspired by Zumbo macarons in Sydney http://adrianozumbo.com/)
Ingredients for macaron shells: (makes around 100 macaron shells/ 50 macaron pieces)
300 g almond meal
300 g pure icing sugar
110 g (4 eggs worth) aged egg whites at room temp*
300 g caster sugar
80 g water
110 g (4 eggs worth) aged egg white extra at room temp*
green food colouring (liquid or gel form)
yellow food colouring (liquid or gel form)
* age egg whites by separating from yolks a day before and placing the white in a clean bowl. Cover with cling wrap and leave on the counter overnight (16 – 24 hours) at room temperature. Aged egg whites are runnier and holds more bubbles when whisked.
Ingredients for Feijoa and Mint Ganache:
250 g white chocolate, chopped
100 g of feijoa puree
38 g whipping cream (35% fat)
mint sugar syrup (30 g mint, finely chopped and added to 2 tbsp caster sugar and 2 tbsp water)
80 g unsalted butter, chopped and softened
food colouring (optional)
To Make Macaron shells: Push through almond meal and pure icing sugar through a sieve to achieve an aerated and fine grained almond-sugar mixture in a mixing bowl. Set this aside.
Move on to making the Italian meringue. Put caster sugar and water in a saucepan. Place the saucepan on medium heat until sugar is dissolved. Using a clean pastry brush, brush sides of the sauce pan with water to prevent sugar crystallization. Add food colouring to the sugar syrup at a ratio of 2:3 for yellow and green (add more to get a dark yellow green colour that will lighten when making the meringue). Increase to high heat and bring the coloured sugar syrup to 110 oC. When nearing the set temperature, put aged egg whites in a separate mixing bowl and whisk at medium speed until frothy. Once syrup hits the right temperature, slowly pour into egg white foam in a steady stream while whisking at high speed. Continue whisking at high speed for around 9 minutes until the meringue cools down (~50oC or less). The resulting meringue should be smooth, glossy and can hold its shape. Fold in extra aged egg whites into the almond meal â€“ sugar mixture using a spatula. Fold in half of the meringue into the almond meal mixture.Â Fold in the rest of the meringue until well incorporated. Fold some more to loosen the mixture and it easier to pipe. Line a baking sheet with non-stick baking paper.
Pipe the meringue â€“ almond mixture into the baking sheet. If the texture is correct, the mixture will spread out into disc shapes with 4.5 cm diameter. Make sure to have at least an inch space between the discs.Â Leave the piped discs for 30 – 45 minutes at room temperature to form a crust on the surface. This is important for macarons to have a foot. Halfway through the crusting time, set oven at 150oC. After crust has formed, bake for 15-20 minutes. Once baked, take out and allow to rest on the baking sheet for at least 2 minutes before carefully taking macarons off baking paper. The top and bottom of the macaron shell should be dry and firm. If the bottom is still a bit wet, pop it back in the oven for another 2-3 minutes. Macaron shells can be frozen for up to a month.
To Make Feijoa and Mint Ganache: Melt chocolate in a heatproof bowl over a saucepan of simmering water. Be careful not to burn white chocolate as it will become grainy. Make a feijoa puree by blitzing preserved fejoa. Add 100 g of the feijoa puree to the melted chocolate and mix well. For the mint sugar syrup, put sugar and water in a saucepan and place on medium heat until sugar is dissolved. Then add chopped mint. Heat the cream and mint syrup in a saucepan over medium heat until hot (not boiling). If using feijoa jam instead of puree, eliminate sugar syrup and just use chopped mint. Add to the chocolate mixture and stir well, then cool to 50 oC. When the mixture is at the right temperature, blitz in the butter and food colouring (optional) with a stick mixer until smooth. Allow the resulting ganache to cool inside the fridge and become firm enough to pipe.
To assemble the macaron: Take two similar sized macaron shell. Pipe the ganache on the bottom of one shell and sandwich with another shell.