If you follow my Instagram, you would all probably know that I’ve been searching and trying to create that perfect shade of cassis purple. To be honest, I don’t know how much of which colouring I place into my mixture. I mean, I found the right two shades of blue and red but when it came to actually doing it, I just went by my gut feeling and kept adding some of this and that till I got a pretty spectacular shade of purple. And then I place it into the oven, and everyone knows the colours fade and darken in the oven and weh, it came out a not so vibrant purple I was hoping I’d get. But heck, cause it was still quite pretty but most importantly, it tasted divine. Colour’s the least of my concern.
Finding that purple.. I’m terrible at colours. →
I don’t know how those primary and secondary and tertiary colours work. I know I’m trying to create a tertiary colour but it’s so bizarre how you can achieve grey from certain shades of blue and red!? That being said I somehow miraculously managed to get a pretty decent shade of cassis purple.
Although I just did a post on macarons, the reason why I’ve been meaning to make this is because it’s my pantry/fridge/freezing inventory and cleaning season. Just like when I had remaining lemon curd, out popped the lemon macarons. Then I discovered some gorgeous confiture de cassis from my Mont Blanc stashed away somewhere in my freezer whilst at it and I just had to, again.
Also because I have this ridiculous obsession with making them repeatedly till I get every tray perfect every. single. time. Indeed I’ve done quite a fair bit at Antoinette before though using a different technique. Since Paris, I’ve learnt the proper way of making them and sure I’ve had successes, but when one tray comes out wonky and the other comes out great, I can’t help by wonder why and I get so frustrated because I have so many questions that I want answered!! Google doesn’t help much, so I just have to keep tweaking the little steps I take whenever I make them to see if that’s the factor that’s affecting me from achieving perfect macarons on every tray.
Just to show and justify that did actually get a very pretty shape of cassis purple :p
I am very happy to say that these turned out almost perfect. And after a night of resting and maturing in the fridge, the textures were the ultimate. A light crisp outer shell and a soft interior with no air gap. Thrilled!
As for the confiture, sweet, acidic and slightly textured from the fibres of the berries. A sublime combination! Wish I had some violet essence or I could have done a violet ganache or buttercream/cassis confiture one. I also wish I had some beautiful scintillant or freeze-dried raspberry powder to garnish my shell. But Natalie Eng is running low on funds for pastry ingredients. Daaaaarn, why pastry stuff gotta be so damn expensive here.
Anyhow, for anyone who always encounters problems with macarons, you’re not alone. But the key is to just keep trying ;) I for sure ain’t gonna give up till I nail them every time I make ‘em!!
For the macaron shells:
almond powder – 300g
icing sugar – 300g
caster sugar – 300g
water – 75g
egg white – 220g
For the confiture de cassis:
IQF frozen cassis – 500g
water – 175g
sugar – 225g
yellow pectin – 3g
lemon juice – 3g
For the shells:
Prepare several trays (about 4-5) and line it with silpat (recommended) or baking paper.
Combine your colouring, sifted almond powder and icing sugar together in a bowl big enough to hold the meringue later on.
Half the egg whites and place 110g in the bowl of a standing mixer and the other 110g together with your dry ingredients. Using a spatula, briefly combine it together.
In a saucepan, combine your sugar and water together and heat to 118C. Once your syrup reaches 115C, you can start whisking your egg whites on high. Once the syrup hits 118C, take it off the heat and wait till the bubbles disappear. Pour in the syrup slowly, streaming it down from the side of the bowl. Let it whisk till it cools to about 40C.
Working in three additions of the meringue, add the one-third of the meringue into your almond-sugar paste and mix vigorously till well combined and the mixture loosens up. Add in the second third and start folding the mixture. Add in the third and fold till shiny and glossy and the mixture is pretty runny. It should flow down nicely and continuously when you lift your spatula from a height.
Using a plain round nozzle of about 11 or 12mm, pipe rounds of 3cm (not too much as they will spread) and space them at least 2cm apart. Once you have piped an entire tray, tap it lightly to remove the air bubbles in it and flatten them slightly. Set it aside for 30 minutes and continue piping the rest of the trays.
15 minutes before the resting time of the first tray is up, preheat your oven to 160C with fan and bottom heat. Bake for about 12-13 minutes till it’s firm on top and the feet don’t wriggle too much. Remove the silpat/baking paper from the hot tray and place it directly on a cool surface.
Repeat for the rest of the trays. Once they’re cool, you can start removing them from the silpats and match their sizes.
For the confiture:
Portion the sugar into two. 200g and 25g.
In a saucepan, combine the water and the 200g of sugar and boil over medium high heat till 118C.
Mix the remaining 25g of sugar together with the pectin and set aside.
Once the sugar syrup is at 118C, add in your frozen cassis till all the juices have been released and then sprinkle in your sugar-pectin mixture while whisking constantly. Boil it over medium heat till 104C. Be careful as the mixture may bubble quite violently and splatter about. Once it has reached the desired temperature, take it off the heat and stir in the lemon juice. Transfer into a bowl and cling wrap it upon contact. Refrigerate it till ready for use or store in the freezer for up to 1 month.
// Note: If you prefer a less pulpy confiture, simply blended the mixture using an immersion blender till it is really fine before storing it in the fridge/freezer.//