Adriano Zumbo AKA the ‘Candy Murderer’ has created a scrumptious new Easter themed deal with – a scorching cross bun macaron!
For details about Zumbo’s Easter Excessive Tea on the QT Resort Sydney click here.
ZUMBO’S HOT CROSS BUN MACARONS
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MACARON SHELLS
- 125g castor sugar
- 40g water
- 50g egg whites
- 135g pure icing sugar, sieved
- 135g almond meal, sieved
- 45g egg whites
- A couple of drops of meals coloring
HOT CROSS BUN FILLING
- 225g white chocolate
- 150ml cream
- 1 scorching cross bun
- 30 g butter
- To make the filling: Warmth cream and scorching cross bun. Pour over the chocolate. Mix with a stick blender till blended. Add butter. Pour in a container to thicken for just a few hours in a cool dry place.
- To make the shells: Boil caster sugar and water to 118C. Place 50g egg whites in an electrical mixer fitted with the whisk attachment. Slowly stream scorching sugar combine down the facet of the bowl and whisk till it cools to about 50C. In a big bowl, place sifted icing sugar, almond meal, coloring, and 45g of egg whites on high. Add meringue combination to this and blend till mixed.
- Preheat oven to 150C. Pipe 20c-sized items onto a baking sheet lined with silicone baking paper or a silicone mat. Faucet the bottom of the tray to take away any air bubbles. Go away for 30-60 minutes till a pores and skin types and they’re contact dry. Bake for 16 minutes at 150C. Permit the macaron shells to chill. Flip the shells over and pair them on a clear baking tray.
- Place ganache in a piping bag and pipe onto one shell from the pair, then place the opposite facet on high to make a sandwich.
