Hello my fellow followers,
Lately, I have been searching for some idea to create some macaron with exotic and unusual flavour that is inspired from my childhood.
Longan fruit
Photo credit to http://genuineaid.com/
Dried Longan, photo credit to Rasa Malaysia
This is how I like my longan drink to be served
Photo credit to http://cquek.blogspot.fr/
I managed to get hold of some good quality dried longan from my last trip in Malaysia. So I decide to give it a try and see how it would turn up. To my surprise, it somehow tastes very sublime, quite delicate and I also added some fresh longan jelly on top.
Enjoy !!
For the shells:
For the shells:
Ingredients
* 1 egg white (40g)
* 30g castor sugar
* 50g icing sugar
* 30g almond powder
(blend together)
* Edible bunnies (optional)
* 1 egg white (40g)
* 30g castor sugar
* 50g icing sugar
* 30g almond powder
(blend together)
* Edible bunnies (optional)
Methods
1. Mix almond meal, and icing sugar
together and blend it up in the blender. Sift then set aside.
2. Using electric beater, beat egg white until foamy, then add in half of the castor sugar, continue until the egg white reaches soft peak then add in the rest and beat until stiff peak. if you use gel or paste food colouring, you can add it when the egg white reaches soft peak and continue to beat until stiff peak.
3. Add the dry ingredient to the meringue. Start folding each batter in each bowl until a smooth shiny batter is obtain. The batter should flow down smoothly and formed a ribbon when it's ready.
4. For details and FAQ on folding please refer to this post http://macaron-fetish.blogspot.fr/2010/02/basic-macaron-recipe.html
5. Prepare your piping bag and block the tip. Fill it up. Start piping the batter.
6. Preheat oven to 150 C while the macaron is resting. Bake for 12-14 minutes and let the macaron shells cool down before removing them.
7. Match up the shells by size and get ready to prepare the filling.
For the filling:2. Using electric beater, beat egg white until foamy, then add in half of the castor sugar, continue until the egg white reaches soft peak then add in the rest and beat until stiff peak. if you use gel or paste food colouring, you can add it when the egg white reaches soft peak and continue to beat until stiff peak.
3. Add the dry ingredient to the meringue. Start folding each batter in each bowl until a smooth shiny batter is obtain. The batter should flow down smoothly and formed a ribbon when it's ready.
4. For details and FAQ on folding please refer to this post http://macaron-fetish.blogspot.fr/2010/02/basic-macaron-recipe.html
5. Prepare your piping bag and block the tip. Fill it up. Start piping the batter.
6. Preheat oven to 150 C while the macaron is resting. Bake for 12-14 minutes and let the macaron shells cool down before removing them.
7. Match up the shells by size and get ready to prepare the filling.
*4-5 dried longan
*10g water
*50g fresh full cream
*50g white chocolate (Barry / Valrhona)
*3-4 fresh longan (diced up)
*30g water
*10g sugar
*2g agar agar powder
Methods
* To prepare the jelly, put fresh longan, sugar, agar agar and water in a pot over medium heat , stir constantly. On its first boil, set timer to 1 minutes, keep stirring. Remove from heat, pour into a shallow bowl immediately. Let cool before putting it in the fridge .
* In a small pot, dried longan, water and fresh full cream, warm it up and remove from heat, let infused for 15 minutes. When time is up pour the mixture through a sift and you will need 25g of it. Discard the remaining.
* Rewarm the mixture, and meanwhile melt the chocolate over water bath. Pour the mixture over chocolate, mix until a smooth shiny ganache is obtained.
* Set in the refrigerator until the ganache is harden up slightly. Pipe on the shells.
* to stick the bunny on the shell, place a tiny amount of chocolate ganache on the edible bunny and stick it on the shell.
