Master 15 is a budding chef, writer, architect, etc etc, and was given Adriano Zumbo's cookbook for his birthday. He has already tried out a few of the macaron recipes, and picked out the Chocozumbo recipe for us to make together. This macaron features chocolate macaron shells, with barbequed corn on the cob which is pureed and added to a white chocolate ganache. We didn't make it exactly as per the recipe, leaving out the corn kernels and corn chips that are sprinkled on the shells. He made the ganache, and I helped out with a few steps making the shells.
I gave him a few tips about
- when the egg whites are beaten enough
- how to tell when the mixture is the right consistency
- weighting the baking paper with magnets so the templates don't slip
- how much to pipe (and shared with him the template that I use), and
- getting the right balance between cooking temperatures and times (something I haven't even mastered in my new oven yet).
|Piping the first tray|
|This wasn't all of them, all up there were approx 100|
|This is what happens when you put a few drops of undiluted food|
colouring onto uncooked macaron shells
We used both oven trays so we could find out which tray cooks more evenly. The top tray was a winner, with perfectly even feet on all shells. Some of the shells that were cooked on the lower shelf had uneven feet, as you can see here.
|My attempt at taking a photo of the uneven feet. The side at the right|
front of the photo is lower than the other side.
|Matched shells awaiting ganache. Can you tell which ones came from the first tray?|
Try keeping your hands off them!