Kaffir Lime and Dark Chocolate Macarons

Happy 1st of December! The official countdown to Christmas 2017 is on!

2017 has personally been a tough year for me and you may have noticed the decreased number of posts… Yet I wanted to thank you all for being there, for sending your questions and comments and for all the likes across the social media. Pastry-vise I had some great experiences this year including getting my Pastry Chef certificate in February, completing an advanced pastry class in August and an unforgettable 4-day enteremets, petit gateaux, tarts and viennoiserie course at the Ecole Bellouet Conseil in Paris, in November.

As may know macarons are my great passion and I got very inspired after tasting some of the world famous Parisian macarons from the incredible chef Pierre Hermé and some classics of the macaron specialist and cutest tea room of Ladurée.

I’ve already done a few batches of macarons since I got back and first I absolutely wanted to share this green beauty. After all green is one of the colours of the season, isn’t it?

Kaffir lime is a citrus fruit from the tropical Asia. It has an aromatic, astringent flavour that pairs beautifully, I think, with dark chocolate. As you can see from the pictures, I did some tiny sugar coated macarons too. They are beautiful used as cake decorations but I couldn’t resist filling some too. Aren’t they just adorable? 

Kaffir-Lime & Dark Chocolate Macarons
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Servings Prep Time
24macaron cookies 1hour
Servings Prep Time
24macaron cookies 1hour
Kaffir-Lime & Dark Chocolate Macarons
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Votes: 0
Rating: 0
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Rate this recipe!
Servings Prep Time
24macaron cookies 1hour
Servings Prep Time
24macaron cookies 1hour
Ingredients
  • Kaffir Lime Macaron Shells
  • 78 grams egg whites divided
  • 100 grams powdered sugar
  • 100 grams ground almonds
  • 2 grams ground kaffir lime zest
  • 100 grams sugar
  • 25 grams water
  • 1/4 tsp lime green food coloring
  • Kaffir Lime Dark Chocolate Ganache
  • 300 grams dark chocolate
  • 125 grams cream
  • 1 grams ground kaffir lime zest
Servings: macaron cookies
Units:
Instructions
  1. Preheat oven to 160°C (320°F). Prepare baking sheet with parchment or silicone baking sheet.
  2. Divide egg whites placing half in a mixing bowl.
  3. Place the granulated sugar and water in a small sauce pan and put it on the stove on medium heat, at the same time start whisking the egg whites in the mixing bowl on medium speed.
  4. Bring the sugar to boil and let it boil for one minute until it comes a thick syrup, then slowly pour the syrup into the egg foam continuing to whisk on high speed.
  5. Place powdered sugar, ground almonds and ground kaffir lime leaves in a food processor or coffee grinder and pulse for few seconds, then transfer to a separate mixing bowl through a sieve discarding anything that doesn't go through.
  6. Combine the finely ground mixture with the remaining egg whites and mix until fully incorporated.
  7. When the meringue forms stiff and glossy peaks add dab of food colouring dye green and once incorporated remove from mixer and combine with almond paste by gently folding using a spatula or a big spoon.
  8. Place into piping bag with large round piping tip and pipe the macaron shells onto your baking sheet. For sparkling shells sprinkle with sugar and little metallic dust.
  9. Gently tap the baking sheet few times on the counter to break any possible air bubble in the batter. Bake in preheated oven for 16-18 minutes until you can lift them off the baking sheet.
  10. Allow to cool before taking off the baking sheet and filling. Once cooled pair for filling.
  11. Prepare the ganache by bringing the cream with ground kaffir lime leaves into boil.
  12. Pour over the chocolate and blend smooth with immersion blender, then place in a piping bag pipe onto the flat side of a macaron shell and top with another macaron shell to make a sandwich.
  13. Refrigerate for 24 hours before serving.

One Comment

  1. Oh, aivan ihanat macaronsit taas:)

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