Food Studio

Macaron shells:

Ingredients
Almond flour 200 g
Powdered sugar 200 g
Egg whites (1) 75 g
Granulated sugar 200 g
Egg whites (2) 75 g
Water 60 g
Total: 810 g

Method:

1. Sift the powdered sugar together with the almond flour.
2. Mix with the first portion of egg whites until a smooth almond paste forms.
3. Combine the water and granulated sugar in a saucepan and cook to 118°C (244°F).
4. Meanwhile, begin whipping the second portion of egg whites.
5. Slowly pour the hot syrup into the whipping egg whites while mixing continuously.
6. Continue whipping until a glossy Italian meringue forms and reaches stiff peaks.
7. Fold the meringue into the almond paste in two to three additions.
8. Macaronage until the batter flows in a thick ribbon.
9. Pipe onto silicone mats.
10. Rest until a dry skin forms.
11. Bake at 145–150°C (293–302°F) for approximately 12 minutes.
    

Mint & Thyme whipped white chocolate ganache

Ingredients

White chocolate (34%) 123 g
Heavy cream 33–35% (for infusion) 88 g
Fresh mint leaves 8–10 g
Fresh thyme sprigs 3–4 g
Trimoline (invert sugar) 10 g
Glucose syrup 10 g
Gelatin 3.5 g
Cold heavy cream 33–35%

Method

1. Place the first portion of cream in a saucepan with mint and thyme.
2. Heat until just below boiling.
3. Cover and allow to infuse for 60-90 minutes.
4. Strain through a fine sieve.
5. Reweigh the infused cream and top up with fresh cream back to 88 g if necessary.
6. Reheat the cream with the trimoline and glucose syrup until just simmering.
7. Add the bloomed gelatin and stir until dissolved.
8. Pour over the melted white chocolate.
9. Blend with an immersion blender until smooth.
10. Add the cold cream.
11. Blend again until perfectly emulsified.
12. Cover with plastic wrap touching the surface.
13. Refrigerate for at least 8 hours.
14. Whip to a light, pipeable consistency before using.

Rhubarb confit

Ingredients

Rhubarb purée 100 g
Sugar 30 g
Glucose syrup 20 g
NH Pectin 3 g
Citric acid 1 g
Water (to dissolve citric acid) 1 g

Total: approximately 154 g

Method

1. Warm the rhubarb purée to 40–45°C.
2. Mix the sugar thoroughly with the NH pectin.
3. Whisk the sugar-pectin mixture gradually into the warm purée.
4. Add the glucose syrup.
5. Bring to a full boil while stirring continuously.
6. Boil for 1 minute.
7. Remove from the heat.
8. Stir in the citric acid dissolved in an equal amount of water.
9. Blend briefly with an immersion blender if needed.
10. Transfer to a shallow container.
11. Cover with plastic wrap directly touching the surface.
12. Chill completely.
13. Before using, stir or blend lightly until smooth.
    

How to make rhubarb purée

Ingredients

• 500 g fresh rhubarb
• Optional: 20–40 g sugar (depending on the acidity)

Method

1. Wash the rhubarb thoroughly.
2. Trim the ends and remove only very tough outer strings if necessary (young rhubarb usually doesn’t need peeling).
3. Cut into 2–3 cm pieces.
4. Place in a saucepan with the sugar (if using).
5. Cook gently over medium heat for approximately 25 minutes, stirring occasionally, until completely soft.
6. Blend until smooth with an immersion blender or in a high-speed blender.
7. Pass through a fine sieve if you want an extra-smooth purée suitable for macarons.
8. Cool completely before weighing for the recipe.