|Macaron Day, 6 November 2010|
|Adriano Zumbo greets competition winners at Caffe Dante at|
MidCity Centre, Pitt Street Mall, Sydney
|Sous chef Rhian|
|Venezualan dark couverture chocolate|
|Adding hot cream to milk chocolate buttons|
|Mixing through ganache|
|Adding hot cream with tonka bean mix to dark chocolate buttons|
|Adding passionfruit juice to milk chocolate ganache|
|Whisking butter into ganache|
|Orange jellies in the mold|
|Orange jellies out of the mold|
As for the macaron shells, there was also going to be three types - meaning three lots of sugar syrup, three lots of meringue and three lots of tant pour tant (half-half mixture of icing sugar and almond meal).
|Meringue goes into the TPT|
|Mixing the meringue and TPT for basic macaron|
|Meringue goes into the chocolate TPT|
|Thoroughly mixing the chocolate macaron mixture|
|Meringue goes into the shimmery gold TPT|
|Rhian gives the mixture a slap around|
|Basic macaron shells piped|
|Red shimmer powder on the basic macarons|
|You do not want to compete with this man in a macaron piping contest|
|Piping the chocolate macaron shells|
|Shimmery gold tonka bean macaron shells|
|Adriano has a taste of the macaron mixture|
|(Centre) Ed Rock the Cradle|
|(Centre) Storm Cloud|
|(Centre) Houdini macaron|
|Macaron shells coming out of the oven|
|Basic baked macaron shells|
|Matched macaron shells|
|Filling the basic macaron with buttercream|
|Pushing orange jellies into the buttercream|
|Macaron with carrot buttercream and orange jell|
|Adriano removes the chocolate macarons|
|Chocolate macaron shells out of the oven|
|Chocolate macaron shells ready for filling|
|Adriano watches over the macaron filling|
|Filled and being topped|
|Many hands makes light work|
|Chocolate macaron with passionfruit and milk chocolate ganache|
|Shimmery macarons out of the oven|
|Matched and ready for filling|
|Filling the macarons with tonka bean ganache|
|Tonka bean macaron with tonka bean ganach|
|Adriano goes all food blogger|
|The close up shot|
|Everyone gets in on the photo action|
|Take home goodies for the competition winners|
- For the ganache, cover with plastic wrap directly on the chocolate to avoid a skin forming on top.
- When pouring sugar syrup into egg whites in mixer, add syrup from both sides of the mixer bowl to ensure a more even distribution.
- Pipe from above, perpendicularly straight down on the baking tray.
- Double tray – something to do with heat distribution or retention.
- Macarons are ready to come out of the over when you can move them without breaking them - tricky one.
- Helpful if you can get smiley sous chef Rhian to explain every minute detail of macarons, ingredients and problem areas. Otherwise, practice makes perfect?
|Cooling chocolate ganache|
|Rhian shows how to pipe the shells|
|Banging the tray removes the pointy tips and air bubbles|
|Macarons with Adriano Zumbo in the background|
Thanks to Adriano and Rhian for the fun evening, and also Caroline from Cav Con for the invite and MidCity Centre for hosting.