Cherry Brandy Ganache Macarons.

The last few days have been manic. So much so, I haven’t even really had a chance to enjoy the beautiful, yet unusual april weather and sunshine.

Having a bit of a house re-jig moving the living room around to make room for the shinny new tv, in turn I now have space for a little table, so for the 1st time I get to sit here looking out my patio doors, rather then slumped on the sofa, laptop in hand (or on lap…) it’s the simple things, but they make all the difference for some reason.

Also getting ready for guests tomorrow as it’s Easter. I’ve never been that traditional about anything really, so there will be a mix of friends and family at mine tomorrow, I invisage enjoying the sunlight, kids searching for Easter eggs, BBQ and nibbles, and lastly but not least, cakes. And this is also why I am extra super busy, I’ve been baking.

I tell you, my kitchen, it is rather tiny, and the sun shreams through the window in the afternoon, and while that is lovely (I am not complaining sunsine), when I have my oven on the whole kitchen is around 10c hotter then the outside temperature. I came to cream my butter today to find all that remained was a sorry looking pool of buttery liquid. Hmm…

Anyways, onwards and upwards, the recipes today.

Cherry brandy Macarons with chocolate ganache.

150g Ground Almonds

150g Icing Sugar

2 Egg Whites, fresh.

2 Egg Whites, aged (left at room temperature for 24-48 hours).

150g Caster Sugar

37g Water

Food Colouring

Method

Sift the almonds and icing sugar togther in a bowl. Add the fresh egg white and mix to a paste. Set aside.

Put water and caster sugar in a sauce pan and heat to 118c, swirling the pan once and a while as to not burn the sugar.  You can add a few drops of liquid colour to the sugar syrup if you like, or if you have powdered colouring, even better, as the colour is more intense and you won’t be adding any extra moisture.

When the syrup reaches 115c start whipping the egg whites. At 118c pour the syrup down the side of the bowl into the whites, keep whipping for 3-5 mins until your have a glossy but firm meringue.

Add a 3rd of the meringue to the almond paste and mix in, knocking a little air out. Fold in remaining meringue until the mixture is thick and glossy, and flows slowly, almost oozing. This should take no more then 20-30 folds as the batter will get too runny otherwise.

Fill you’re icing bag 2 3rds full and twist top the secure. I just use disposable bags as they are convenient. Snip the end of the bag, not to big, I don’t have a picture of this, but I will rememeber next time. Pipe out little circles onto baking parchment, about 1″ round.

Give them a few wraps on the counter, then leave them to dry for 15-30 mins to form thin skins. They should not stick to your finger when lightly touched.

Pop them in the oven at around 150c and bake for around 15mins, but the oven temperature and times will all depend on you’re oven, so experiment with that.

Hi there!

Once cooled, sandwich together with cherry ganache, cream, jams, buttercream or fresh fruit.

Mmm Macaron with Chocolate Ganache

Refridgerate for 24 hours, trust me when I say this is most immportant. Take them out 30mins before eating.

24 hours in the frigde, no air pockets!

Chocolate Ganache

112g Dark Chocolate

180ml of whipping cream or similar.

25g of soft butter.

Break up the chocolate and place in a bowl.

In a pan heat the cream, just under boiling. Pour over the chocolate and mix until all the chocolate has melted. Add the butter and any flavouring and mix. Refrigerate for 20mins then pipe into macaron shells.

Flavours

1tbls of cherry brandy.

Some grated lime or lemon.

Strawberries and Cream

Alternately fill macarons with fresh cream and strawberries for a light summery treat. Yum!

I hope you enjoy making them!