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Macarons

Do you want to bake macaroons like a true Dutch kitchen king or queen? Well, you can – on the Big Green Egg! In this recipe, we prepare a filling of fresh strawberries, honey and chocolate. Be sure to keep an eye on the colour when baking the macaroon halves in the EGG; pastel hues in particular can quickly turn brown.

INGREDIENTS

FOR THE BROYAGE

150 g confectioner’s sugar or icing sugar

150 g powdered almonds

55 g egg white

Colouring and/or flavouring of your choice

FOR THE MERINGUE

55 g egg white

150 g sugar

FOR THE FILLING

350 g fresh strawberry puree

50 g honey

325 g milk chocolate

PREPARATION IN ADVANCE

For the filling, bring the strawberry puree and honey to the boil. Meanwhile, finely chop the chocolate. Remove the pan from the heat and beat the chocolate into the mixture so that it is melted and well mixed. Let it cool slightly, spoon it into an icing bag and leave it to rest for 12 hours.

Make the broyage. Sieve the confectioner’s sugar or icing sugar and the powdered almonds into a bowl and mix well. Mix the colouring and/or flavouring through the egg white and then stir this mixture into the sugar-almond mixture to produce a smooth batter. Set this aside.

For the meringue, pour the egg white into the bowl of a kitchen processor. Put the sugar in a pan with 35 grams of water and warm this on moderate heat to a temperature of 118°C (check the temperature with a sugar thermometer). Set the mixer of your food processor to fast when the sugar water has reached a temperature of 115°C so that the egg white is beaten lightly. At 118°C, take the sugar water from the heat and pour the hot sugar water into the egg white in a thin stream. Let the machine run until the mixture has reached a temperature of 50°C and is firm and glossy.

Mix the meringue and broyage together, stirring a third of the meringue into the broyage. Make sure that this is well mixed in and then stir in the remaining meringue. Fill an icing bag with a nozzle 9 or 10 with the macaron mixture.

Cut out pieces of baking paper with slightly smaller dimensions than those of the Baking Stone. Place the first sheet on the Baking Stone and then pipe discs of mixture of about 3 centimetres wide onto this (making sure that there is enough room between them because the mixture will spread slightly). Set aside for 30 minutes so that the macarons dry out and acquire a thin skin.

PREPARATION

Meanwhile, heat the Big Green Egg with the convEGGtor and the Stainless Steel Grid to a temperature of 100°C. Pipe discs of mixture onto the next sheet and leave these to dry for 30 minutes too. Repeat this until all the mixture is used up.

Bake the first batch of macarons, with the dome closed, for 20 minutes in the pre-heated EGG. Open the dome twice during baking so that any moisture can escape. Pay good attention to the colour of the macarons during baking: pastel colour in particular will brown quickly. Allow the macarons to cool.

Take a half macaron, pipe a layer of filling onto it and gently press a second half onto this. Assemble all of the macarons in the same way and use any remaining filling for tarts, for example.

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