Santa’s Macaroon

Florian Poirot

Florian Poirot

9th February 2016
Florian Poirot

Santa’s Macaroon

Santa’s Macaroon
Recipes for 80 macaroons
All weights are in Grams

Ingredients

  • Macaroon dough
  • Meringue:
  • 110 egg white
  • 300 sugar
  • 100 water
  • 110 egg white
  • 310 almond powder
  • 290 icing sugar
  • 0.5 Orange colour
  • For chocolate macaroon:
  • Use 350g sugar for the meringue (instead of 300) and
  • Add 80g Manjari paste in the dough.
  • Dark Chocolate and spices ganache
  • 400 whipping cream
  • 6g cinnamon stick
  • 2 cloves
  • 2 star anise
  • 1 vanilla pod
  • 3 ginger powder
  • 2 cardamom powder
  • 320 Nyangbo chocolate (Valrhona)
  • 80 unsalted butter

Method

Macaroon dough

Make an Italian meringue with sugar syrup (cooked to 118C) and 110g egg white.

Make a dough with almond powder, icing sugar and the second part of egg white.

Add the meringue and mix well.

Pipe onto silicone paper, dust with cinnamon and bake 14min at 160C

Dark Chocolate and spices ganache

Bring the cream and the spices to the boil. Leave to infuse 10 minutes.

Sieve onto the chocolate and blend together.

Add the butter at 35c and place in the fridge for 2h.

Pipe in between half orange, half chocolate macaroon.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.