If you loved Will Torrent’s macaron recipe in issue 10 as much as we did, you’ll be pleased to read that you can practise your patisserie technique with a range of different flavour ideas from the pastry king himself. Treat your friends and family to a variety of taste sensations, and take it a step further with flavoured fillings!
Replace the freeze-dried raspberry powder, pink food colouring and finely chopped dried raspberries in the magazine recipe with the following to alter the flavour and shade of your macarons:
replace 60g of the ground almonds with ground pistachios
green food colouring paste
finely chopped pistachios, to decorate
2 tsp instant coffee granules, plus extra to decorate
1 tbsp coffee extract
1 tbsp freeze-dried mango powder
yellow food colouring paste
Fill your macarons with a delicious ganache for an even more delightful treat.
100ml whipping cream
a pinch of salt
200g dark chocolate, chopped
1 tbsp butter
1 Put the cream in a saucepan and bring to the boil over a low heat.
2 Put the chocolate, salt and butter in a heatproof bowl and pour in the boiled cream.
3 Using a spatula, start to mix the ingredients in a circular motion, just in the centre of the bowl. Keep mixing in a tight circle until the chocolate starts to melt and emulsify with the liquid, gradually widening the circle to incorporate more of the mixture.
4 When you have reached the edge of the bowl, the chocolate should be entirely melted and all the ingredients should have emulsified and combined into a shiny, rich, velvety truffle ganache. If it looks like it is splitting, add a dash of cold milk.
Make a ganache as above, but replace the cream with 50ml raspberry puree or juice and 100g dark chocolate.
Make a ganache as above, but replace the cream with 50ml whipping cream and 2 tbsp pistachio paste and use 50g each of dark and milk chocolate.
Make a ganache as above, but use 3 tbsp whipping cream, 2 tsp espresso and 1 tsp instant coffee granules. Use 100g dark chocolate.
Make a ganache as above, but use 2 tbsp mango puree with 2 tbsp passionfruit puree and 2 tsp butter and 150g white chocolate.
Allow your ganache to cool slightly before piping onto the flat half of the macarons and sandwiching together with the other half.
(All recipes taken from Will Torrent’s Patisserie at Home (£19.99, Ryland Peters & Small)