Happy St Patrick’s Day everyone!
While these macarons are a far cry from classic Irish flavors, they’re bright green so I’m taking that as on-theme enough to share with y’all today.
These bright green macaron shells are filled with dark chocolate and wasabi ganache, making them anything but boring.
I’ll tell you now though, they’re not for everyone.
If you avoid wasabi peas in your snack mix and skip the spicy green paste on your sushi, these macarons aren’t for you.
But for all of you who love a kick of flavor in your sweets, follow me!
Makes 35-40 cookie sandwiches
200 g blanched almonds, ground
200 g powdered sugar
73 g egg whites
1 tsp powdered green food coloring
200 g sugar
50 g mineral water
73 g egg whites
CHOCOLATE WASABI GANACHE
150 g dark chocolate (64% cocoa content minimum)
150 g whipping cream
53 g unsalted butter, at room temperature
1-2 tsp (5-10 g) wasabi paste*
- Prepare chocolate wasabi ganache. Cut chocolate into small pieces if not already done. In a medium pan, bring whipping cream to a boil. Pour heated cream over dark chocolate, one third at a time, mixing on each occasion to ensure the mixture is smooth and homogenous. Let the mixture cool for 1-2 minutes before stirring in the butter until smooth. Add wasabi to taste.* Put ganache into piping bag. Refrigerate around 40 minutes or until ready to use.
Prepare four baking sheets by either lining them with a silpat or parchment paper.
- Prepare the almond mixture. Sift ground almonds and powdered sugar in a bowl. Add egg whites and food coloring. Mix well using a wooden spoon.
- Prepare Italian meringue. Bring sugar and water to a boil and cook to 245° F. When the sugar syrup is at 237° F, start beating the egg whites with a whisk attachment on low, gradually increasing the speed to high until stiff peaks form. When the sugar is cooked, reduce the mixing speed of the egg whites to low and pour in the sugar syrup between the whisk and the bowl. Return the mixing speed to high and whisk until the meringue is no longer hot (feel the bottom of the mixing bowl to judge this).
- Carefully fold the meringue into the almond mixture, a little at a time using a plastic spatula. Be careful not to overfold, 20-25 folds should be enough. The meringue should flow off of the spatula in a continuous ribbon.
- Pour the mixture into a pastry bag with a size 10 mm tip.
- Pipe 1 ½ to 2-inch circles onto the prepared baking sheets. Bang the baking sheet strongly 4-5 times on the counter to release air bubbles. Let the macarons rest (croûter) on the baking sheet for 1 hour.
- Bake at 320° F for about 12-15 minutes or until they pass the wiggle test. The wiggle test is done be gently moving the top of the macaron back and forth. A fully-cooked macaron will not be able to wiggle.
- Let cool and remove from cookie sheets.
- Once cooled, pair up cookies of matching size/shape, being sure to leave the prettier macaron on top.
- Pipe chocolate ganache onto the bottom cookie. Top with the top cookie and swirl together to distribute evenly.
*1 tsp (5 g) of wasabi will give you a ganache with a strong chocolate flavor and a hint of wasabi at the end. For more of a kick, use 2 tsp (10 g). You can buy best Keurig coffee maker probably for cheaps on Amazon.