Hello hello :) Really sorry for my long absence, I had recently got back to work so meaning less time for baking !!
It is the season of mirabelle plum in Lorraine region in France. The mirabelle is a specialty of the French region of Lorraine, which has an ideal climate and soil composition for the cultivation of this fruit.
The mirabelle is identified by its small, oval shape, smooth-textured flesh, and especially by its dark yellow colour which becomes flecked in appearance. They are known for being sweet and full of flavour. The fruit is primarily used in jams and pies, and its juice is commonly fermented for wine or distilled into plum brandy.
For the shells:
Ingredients
* 1 egg white (40g)
* 30g castor sugar
* 50g icing sugar
* 30g almond powder
(blend together)
* pinch of orange food colouring
* red powder food colouring
* 1 egg white (40g)
* 30g castor sugar
* 50g icing sugar
* 30g almond powder
(blend together)
* pinch of orange food colouring
* red powder food colouring
Methods
1. Mix almond meal, icing sugar and food colourin
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 remaining sugar, 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
6. Using a pipette, suck up some red food colouring powder and then gently blow over the shell to give the shell an airbrush effect.
7. 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.
8. Match up the shells by size and get ready to prepare the filling.
Mirabelle White Ganache Filling:
* 25g mirabelle pulp (deseeded, and mixed up in the blender)
* 60g white chocolate
1. Melt white chocolate over steam bath
2. Mix the pulp with chite choclate, mix with hand blender then let it set in the fridge
3. When the ganache is not longer runny, pipe it on the macaron shells.
4. Enjoy
Hope you like the post, and I would like to show you guys my new family member - Kaeleb - A bunny whose mother was abandoned and rescued, he was born in the shelter the next day his mother was rescued.
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 remaining sugar, 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
6. Using a pipette, suck up some red food colouring powder and then gently blow over the shell to give the shell an airbrush effect.
7. 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.
8. Match up the shells by size and get ready to prepare the filling.
Mirabelle White Ganache Filling:
* 25g mirabelle pulp (deseeded, and mixed up in the blender)
* 60g white chocolate
1. Melt white chocolate over steam bath
2. Mix the pulp with chite choclate, mix with hand blender then let it set in the fridge
3. When the ganache is not longer runny, pipe it on the macaron shells.
4. Enjoy
Hope you like the post, and I would like to show you guys my new family member - Kaeleb - A bunny whose mother was abandoned and rescued, he was born in the shelter the next day his mother was rescued.
