BLACKENED VANILLA BEAN MACARONS BY ADRIANO ZUMBO Renault

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recipes
BLACKENED VANILLA BEAN MACARONS
BY ADRIANO ZUMBO
INGREDIENTS
BLACK MACARON SHELLS
50g egg whites
125g caster sugar
40g water
135g almond meal, sieved
135g pure icing sugar, sieved
45g egg whites
Black food colouring
BLACKENED VANILLA BEAN CRÈME
150g toasted ground almonds
120g unsalted butter
120g pure icing sugar
110g crème pâtissiére, room temperature
14g blackened vanilla bean dust
1 quantity black macaron shells
CRÈME PÂTISSIÉRE (makes a large batch)
1.5kg milk
Seeds scraped from 1 vanilla bean
375g egg yolks
375g caster sugar
150g cornflour
150g unsalted butter, chopped and softened lightly
BLACKENED VANILLA BEAN DUST
5 – 6 whole vanilla beans
METHOD
To make the Blackened Vanilla Bean Dust:
• Preheat the oven to 250°C
• Place the vanilla beans on a baking tray and place in the oven
• Bake for approximately 30 – 40 minutes until the vanilla beans are blackened and are dry and crisp
• Allow the beans to cool
• Place the dried blackened vanilla beans in a spice grinder and grind to a fine dust
To make the Crème Pâtissiére:
• Heat the milk and vanilla seeds in a medium saucepan over medium-low heat until almost boiling,
then remove from the heat
• Whisk the egg yolks, sugar and cornflour in a bowl until thick and pale
• Gradually whisk in the hot milk
• Return the mixture to the pan and whisk continuously over medium heat until the custard comes
to the boil
• Boil for 1 minute
• Transfer to a bowl and cover with plastic wrap, pressing it onto the surface to prevent a skin forming
• Cool the crème pâtissiére to 50°C, then use a balloon whisk to whisk in the butter until smooth
• Cover with plastic wrap as before and refrigerate to cool completely
• Before using, use a balloon whisk to whisk until smooth
• Cover leftovers with plastic wrap, pressing it onto the surface to prevent a skin forming
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renault
recipes
BLACKENED VANILLA BEAN MACARONS
BY ADRIANO ZUMBO
METHOD (cont.)
To make the Black Macaron Shells:
• Boil caster sugar and water to 118°C
• Place 50g egg whites in electric mixer fitted with whisk attachment. Slowly stream hot sugar down side of bowl,
whisk until the meringue cools to about 50°C
• In a large bowl place sieved icing sugar, almond meal and 45g egg whites on top. Add meringue mixture to this
and mix until combined
• Add black food colouring and mix the colour through evenly
• Preheat oven to 150°C
•Pipe 20 cent piece sizes onto a baking sheet lined with silicone baking paper or a silicone mat.
Tap the base of the tray to remove any air bubbles
• Let dry for 30 – 60 minutes till a skin forms and they are touch dry
• Bake in oven for 16 minutes at 150°C
• Allow the macaron shells to cool
To make the Blackened Vanilla Bean Crème:
• Place the ground almonds in a dry frying pan over medium heat and toast until a light golden colour and aromatic
• Remove the ground almonds from the pan and allow to cool
• Place the icing sugar and butter in the bowl of an electric mixer with a beater attachment
• Mix the butter and icing sugar together on low speed until they are combined
• Increase the speed of the mixer to medium and cream the butter and icing sugar until they are pale and fluffy
(approximately 4 minutes)
• Reduce the speed of the mixer to low and add the toasted ground almonds and the blackened vanilla bean dust,
mix until just combined
• Remove the bowl from the mixer and scrape down the beater
• Fold through the room temperature crème pâtissiére
ASSEMBLY
• Fill a piping bag fitted with a 7mm diameter piping tube with the blackened vanilla crème
• Pipe the crème on the flat side of half the macaron shells
• Top with the remaining macaron shells
• Place the assembled macarons in the fridge to set
• To serve, allow the macarons to return to room temperature
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