Neapolitan Macaroons by Shankar from QA

Delectable afternoons treat, Zingy Lemon, “Eton Mess” Strawberry & Chocolate Cola Bombs.

After two weeks of thinking how I could incorporate cola into a macaroon I gave up and added it into the filling instead :

Macaroons Ingredients:

160g icing sugar (SPI030 Tate & Lyle Icing Sugar-1x3kg)

130g ground almonds

60g caster sugar

3 large egg whites

Pink food colouring

Yellow food colouring

2 tsp cocoa

Lemon and white chocolate Ganache:

100g white chocolate

150ml double cream

Zest of one lemon

Juice of 2 lemons (VEG019 Lemons-1x5kg)

Few drops yellow food colouring

Chocolate Cola Ganache:

100g milk chocolate

50ml double cream

100ml cola

Sachet of popping candy

“Eton mess” cream:

Half a punnet of strawberries, finely chopped

100ml double cream

Few drops vanilla Extract

3 Tbsp caster sugar

Few drops pink food colouring

Almond flakes (SPI323 Natco Almond Flakes-1x1kg)

Ingredients

Macaroons

Step 1:

Pre-heat oven to 150°c and line 2 baking trays with baking paper

Beat egg whites until foam begins to form, gradually add icing sugar until mixture becomes silky and thick

Beat egg whites until foam begins to form, gradually add icing sugar until mixture becomes silky and thick

Step 2:

Combine ground almonds with sifted icing sugar and add half to the beaten egg whites. Fold mixture until well combined, add rest of the mixture and continue to fold

Combine ground almonds with sifted icing sugar and add half to the beaten egg whites

Step 3:

Divide mixture into 3 bowls adding food colouring to 2 and cocoa to the third.

Divide mixture into 3 bowls adding food colouring to 2

Fold until colour is uniform

Fold until colour is uniform

Step 4:

Using a teaspoon, place blobs of mixture onto baking trays, approx. 1 ½ inch circles Allow macaroons to rest for 20 minutes before placing in the oven. Cook for 15 minutes and allow to cool

Using a teaspoon, place blobs of mixture onto baking trays, approx. 1 ½ inch circles

Step 5:

Lemon and White Chocolate Ganache

Melt chocolate in a bowl over simmering water

Melt chocolate in a bowl over simmering water

 Step 6:

Once melted add lemon juice, zest and double cream, stir until combined, remove from heat, allow to cool, place in fridge to set

once melted add lemon juice, zest and double cream, stir until combined, remove from heat, allow to cool, place in fridge to set

Step 7:

Chocolate Ganache

Melt chocolate in a bowl over simmering water, once melted add cola and double cream, stir until combined, remove from heat, allow to cool, place in fridge to set

Melt chocolate in a bowl over simmering water, once melted add cola and double cream, stir until combined, remove from heat, allow to cool, place in fridge to set

Step 8:

“Eton Mess” cream

Whip double cream, vanilla extract, food colouring and caster sugar until thick. Stir in chopped strawberries

Whip double cream, vanilla extract, food colouring and caster sugar until thick

Step 9:

Place a small amount of each filling onto a macaroon

Place a small amount of each filling onto a macaroon, sprinkle almond flakes on top and place another on top to make a sandwich

Step 10: 

Sprinkle almond flakes on top of each and place another on top to make a sandwich.

Neapolitan Macaroons

Enjoy !

Comments
8 Responses to “Neapolitan Macaroons by Shankar from QA”
  1. Nina says:

    u la la… that looks delicious! Congrats!

  2. Gulbeyaz says:

    C’est delicieux mon chér 😀

  3. marjan says:

    it looks delicious, good luck to you

  4. KHALED MOHAMED says:

    Delicious

  5. cihan says:

    It was delicious,Good luck Shankar:)

  6. Shanila says:

    look very delicious.. well done Shanker! 🙂

  7. Ozgul Tigu says:

    i waant them 😦 when you gona open your own place? Bless your hands mate!

  8. yasemin says:

    looks great again! 🙂 good luck frodo..:)

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