Fri­day read­ers got a chance to whip up some mac­arons at a mas­ter­class. The re­sult? Some de­li­cious fun.

Read­ers joined us in our first mas­ter­class on Mother’s Day to whip up these treats at Jumeirah Emi­rates Tow­ers


Mac­arons – those pas­tel pas­tries that are the per­fect bal­ance of chewy and crisp – are one of the more chal­leng­ing bakes. These freeze well – you can bake them ahead and freeze in a sin­gle layer, un­filled. The ganache also ben­e­fits from be­ing made a day ahead. MAC­ARONS 250g al­mond pow­der 300g ic­ing sugar 200g egg whites 200g caster sugar A few drops of green food colour­ing GANACHE 30g in­vert sugar 50g pis­ta­chio paste 200g cream 500g Dul­cey choco­late (or white choco­late) 30g but­ter TO MAKE THE MAC­ARONS Mix al­mond pow­der with ic­ing sugar in a blender un­til it be­comes a fine pow­der. Grease three large bak­ing trays and line with a sil­i­cone mat. Sift al­monds and ic­ing sugar to­gether into a bowl, dis­card­ing any large pieces of al­mond. Us­ing an elec­tric mixer, beat egg whites un­til soft peaks form. Grad­u­ally add caster sugar, beat­ing un­til dis­solved. Add food colour­ing, drop by drop, un­til a pale green colour is achieved. Fold in half the al­mond mix­ture un­til just com­bined. Fold in re­main­ing mix­ture un­til com­bined and glossy. The mix­ture will break down a lit­tle. Spoon mix­ture into a large pip­ing bag fit­ted with a 1cm noz­zle. Pipe 4cm rounds of mix­ture on to trays, at least 3cm apart. Tap trays on your sur­face to re­move bub­bles. The mac­arons will spread a lit­tle. Rest for 1 hour. Pre­heat oven to 130°C/110°C fan-forced. Bake mac­arons, one tray at a time, for 18-20 min­utes or un­til tops are firm. Cool on trays and trans­fer to a rack. TO MAKE THE GANACHE Heat in­vert sugar, pis­ta­chio paste and cream. Pour over choco­late and whisk un­til smooth. Cool to 35°C be­fore adding but­ter, and stir in un­til smooth. Spread or pipe half a tea­spoon of ganache over the flat sides of half the mac­arons. Sand­wich with re­main­ing mac­a­roons and set aside un­til filling sets. Serve, and wait for the com­pli­ments to flow.

Jumeirah Emi­rates Tow­ers’ cake artist, In­done­sian chef Dhany Ar­bendwi Pu­tra, shared bak­ing se­crets in the ho­tel’s pas­try kitchen

Do you want to join the next Fri­day Mas­ter­class? Sign up on fri­ and we’ll let you know when and where you’ll be cook­ing like a pro!

Chef Nadya Alibabaeva showed read­ers the per­fect tech­nique for fold­ing sweet al­monds into fluffy – and green! – egg whites

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