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Image / Editorial

How To Make Amazing Michelin Star Macaroons


by IMAGE
12th Jun 2015
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Barry's Tea Macaroons

These are to DIE for…

With the help of Barry’s Tea, we’ve gotten our mitts on a recipe for the most luxurious, tasty macaroons we’ve ever tried. So enjoyable are these, our eyes actually rolled into the back of our heads as we devoured them. Seriously, they’re the business. Check out the recipe below if it’s some impressive baking you’re after.

Barry’s Tea Macaroons from Chapter One’s Michelin star chef, Ross Lewis.

12 pieces

150g ground almonds

150g icing sugar

60g egg white (1)

60g egg white (2)

20g caster sugar (1)

150g caster sugar (2)

50ml water

2 drops red food colouring

Method:

Pass the icing sugar and ground almonds through a sieve, add to upright mixer with paddle attachment and also the first portion of egg white. Beat for 3 minutes and remove from bowl.

Clean the mixing bowl and add the second portion of egg white and the first portion of caster sugar and whip with whisk attachment for 8 minutes. Separately, bring the second portion of caster sugar and the water to the boil to 120*C , then slowly add the liquid to the egg white mix and beat for 5 minutes at high speed.

Remove half of the meringue mixture from the mixing bowl and reserve. Then add in the sugar and ground almond paste to the remaining half of meringue mixture and beat with a paddle for 2 minutes. Then, with a spatula, beat remaining meringue into mix until mix is shining, this should usually take about 1 minute.

Pre-heat an oven to 140*C. Line 2 baking trays with silpats/parchment paper. Fill a piping bag with a straight nozzle with the mix and pipe large macaroons, an inch each in diameter onto the tray. Bake for 16 minutes and then allow to cool naturally .

Gold blend ganache:

100g milk chocolate

100g cream

6g Barry’s gold blend tea bags

Method:

Bring the cream to the boil and add in the tea bags. Leave to infuse for 30 minutes.

Melt the chocolate in a microwave friendly bowl. Bring the cream back to the boil and strain. Then add the chocolate in three stages beating with a spatula. Let the ganache set in a fridge overnight.

Pipe the mix into the macaroons and can be eaten straight away but for best results leave in the fridge for 12 hours.

Taste of Dublin visitors are in for an extra sweet treat this weekend as Barry’s Tea, one of Ireland’s most loved brands, is collaborating with Chapter One’s Michelin star chef, Ross Lewis. The Barry’s Tea and Chapter One Dessert Bar will feature four mouth-watering, tea-inspired desserts, made exclusively for the festival.

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