Last weekend was foodblogger camp time again. After I had such a fantastic time in Reutlingen beginning of the year, I couldn’t wait for the ticket sale for Foodblogger Camp Berlin (#fbcb15) to start. In Reutlingen I had a box of Blueberry and White Chocolate Macarons with me and when someone said the magic word I posted on social media, I opened my box for them. It was hella fun. Saturday night in Reutlingen over a bottle of whatever-beverage-it-was and some Macarons, Johanna of “My tasty little beauties” and I discussed about how we both don’t dare to host a Macaron Session on a barcamp, because we both have experienced Macarons bitch on us when it counts. But it seems that over the year Johanna has grown some balls and decided to offer a Macaron session at #fbcb15 and I couldn’t be happier to tag along together with my Blogsister Wienerbroed.
We showed 2 techniques for Macaron shells, Johanna made Macarons with French Meringue and while they chilled Katharina and I showed how to make them with Italian Meringue. We filled them with white chocolate ganache or Mango ganache and fed the hungry masses. I hope the participants at least learned something, I must say I had a blast, especially in the second session on Sunday. I was so busy throughout the session I didn’t take too many pictures, sorry.
For those of you who want to make their own Mango Macarons here goes the recipe:
- 1 batch basic Macarons in yellow
- 150 g Mango-Puree of very ripe mango flesh
- 7 g Honey (about 1 tsp)
- 27 g Preserving sugar 2:1
- 1 organic lemon (zest of half the lemon, juice of full lemon)
- 14 g Butter
- 1 1/2 leaves Gelatine (or 1 tsp of Agaranta for the vegetarians)
- 150 g good quality white chocolate
Pass the mango-puree through a sieve into a pan, then add honey, preserving sugar, butter, zest of half lemon and the complete juice. Soak the gelatine leaves in cold water. Cut chococlate into small pieces and put in a metal bowl. Bring the mango-puree to boil over medium heat while stirring constantly. As soon as it bubbles, remove from the stove, drain the gelatine and stir in until it is dissolved. If you are using Agaranta, already stir into the lemon juice and cook for 2 minutes when it starts to bubble. Let it sit for 2-3 minutes.
Meanwhile melt the white chocolate over a pan with simmering water (the bowl shouldn’t touch the water). Remove the bowl from the pan once the chocolate is completely melted and add a third of the hot mango puree. Stir inside out until completely combined before adding another third. After all is well combined add the last third and do the same. Use a hand blender to finish the mango-ganache, hovering over the ground of your bowl so not too much air is incorporated. The colour should turn slighty paler. Cover and refrigerate over night so the flavour can develop, remove from the fridge 1 hour ahead to come to room temperature to fill the Macarons.