Jaffa Cake Macaron Recipe
Graham Hornigold pays homage to the classic Jaffa Cake, in the form of beautifully made macarons
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Cooking tools:
- Piping bag
- Silicone baking mat
- Kitchen scale
- Candy thermometer
- Fine-mesh sieve
- Stand mixer
- Baking sheet
- Oven
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Baking dish
- Pastry brush
- Measuring cup
- Measuring spoon
- Plastic wrap
- Parchment paper
Ingredients
- 300g of ground almonds
- 300g of icing sugar
- 110g of egg white
- 280g of caster sugar, plus 20g extra
- 55g of water
- 2g of orange food colouring
- 200g of Cacao Barry Extra Bitter 64%
- 25g of trimoline
- 220g of whipping cream
- 6g of orange zest
- 10ml of Mandarine Napoléon
- 75g of butter, softened
- 400g of mandarin purée
- 60g of glucose
- 10g of pectin jaune
- 160g of caster sugar
- 4g of citric acid
- 5g of water
- 400g of Cacao Barry Extra Bitter 64%, chopped or chips
- gold shimmer, or edible glitter
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