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Before starting this Liquorice Macarons recipe, organise the necessary ingredients for the liquorice ganache.
For the liquorice-flavoured ganache (make the day before): Heat 50 grams of whipping cream. Add a few drops of liquorice flavouring. The quantity varies according to the flavour intensity you want.
Add the honey...
... and combine with a spatula. Leave the pan on medium heat.
Melt the white chocolate over a bain-marie.
Pour the hot liquorice cream over the white chocolate in three batches, stirring with a rubber spatula...
... until homogeneous...
... smooth ...
... and glossy.
Add the remaining 120 grams of cold whipping cream.
Combine with a rubber spatula.
Finish mixing with a whisk.
Cover with cling film and refrigerate overnight.
For the macaron shells: Organise all the necessary ingredients.
Spread the almond meal on a deep baking sheet. Roast for 10 minutes in a preheated oven at 150°C. Remove from the oven and set aside to cool.
Tip 150 grams of sugar in a saucepan. Add 50 grams of water.
Bring to a boil. The cooked sugar should reach a temperature of 115°C. I recommend using a digital thermometer for this operation. When the temperature reaches 119°C, reduce the heat...
... and place 55 grams of egg whites (at room temperature) in the stand mixer recipient...
... then whisk until foamy.
Add the remaining 10 grams of castor sugar and continue beating...
... until the cooked sugar reaches 115°C. Remove the saucepan from the heat and wait for the boiling to stop.
Pour the cooked sugar into the stand mixer recipient while beating with a whisk.
Add the black colouring powder. The dry powder is not black but will change colour once in contact with the meringue.
Mix until the colouring powder is fully dissolved.
Add the remaining 55 grams of egg whites...
... then combine for 15 or 20 seconds until homogeneous and stop the mixer.
Remove the bowl from the mixer and set aside.
In a small bowl, combine the roasted almond powder with icing sugar.
Stir until smooth.
Add the almond powder and icing sugar to the preparation.
Fold the preparation with a rubber spatula until homogeneous. The preparation should be smooth, with a ribbon-like consistency.
Transfer the macaron paste into a piping bag fitted with a plain nozzle (diameter 10mm).
Pipe the macaron discs on a Silpat baking mat with printed marks.
Gently tap the baking sheet on your worktop surface to even the surface of the macarons.
Bake in a fan-assisted oven at 155°C (gas 2) for 13 to 15 minutes.
When cooked, remove the tray from the oven.
Leave to cool at room temperature.
A perfect macaron shell should develop a textured foot (or crown) all around the base.
When cold, the shells should come off the mat easily.
The following day: After refrigerating overnight...
... place the ganache into the mixer bowl and beat for a few seconds. Make sure not to beat the ganache excessively.
Fill a piping bag with the liquorice ganache.
Pipe some ganache on the flat side of a macaron shell...
... as shown in the photo.
Place another macaron shell on top, so that the flat side is in contact with the ganache.
Press gently. Repeat the operation with all the macaron shells. Reserve in the fridge until ready to serve. I recommend waiting until the next day to enjoy the macarons when they have some moisture back. Reserve in the fridge until ready to serve. Enjoy!
Macarons always work better with egg whites at room temperature. The day before, take the egg whites out of the fridge and store overnight in an airtight container at room temperature for the perfect consistency when beating.
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