Macarons part 6: Rum and Raisin macarons (MacAttack Challenge #22)

Since i had some rum and raisin leftover from the ice cream i made, i decided to venture on to make some Rum and Raisin macarons.

For the macaron shells, i used the same recipe i have been using in my previous posts. I used "caramel" colouring to get the brownish-hue as i will be using a chocolate rum and raisin ganache which will be relatively dark.

I start off by making my chocolate rum and raisin ganache.

Ingredients:
180g white and milk chocolate mix
25g rum
60g raisins

Method:
1. Heat rum and raisin puree in a saucepan until boiling
2. Add chocolate and leave to stand for 1 minute
3. Whisk to obtain a smooth mixture
4. Transfer to shallow bowl, cover with clingfilm and refridgerate overnight.
5. Before using, heat ganache in microwave in 2-5 second bursts.
6. Whisk on high speed for 30 seconds

Next - the macaron shells!

As per usual, beat the egg whites till foamy, add the dehydrated egg white and sugar and beat till stiff peaks form. I added some caramel colouring into the meringue mixture before stiff peaks form.

Mix the meringue mixture together with the sifted ground almond and icing sugar mixture. Once macaron mixture has reached the right consistency (usually after 50-60 folds), fill up a piping bag, and start piping onto trays lined with parchment paper.

Let it sit for 45-60 minutes until the macarons are no longer sticky to touch.

I honestly can say that i still wait anxiously for my macarons to rise and for the pretty ruffled feet to form and when they do, i still get excited! Woohoo!

Leave to cool, and then remove from parchment paper, match proportionate sizes together and start piping the filling and sandwich together.

Pop into the fridge in an airtight container and wait till the next day to sample it.

What a coincidence, just read on the Mactweets blog http://mactweets.blogspot.com/ that the Mactweets Mac Attack Challenge #22 is to do with liquor! perfect timing..