Wagon wheels macarons

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These macarons are my take on the wonderful wagon wheel, with a chocolate shell filled with a layer of rich and tangy raspberry buttercream and another layer of soft white marshmallow. 

As with my recipe for actual wagon wheels, you could make your own marshmallow, but I thought store-bought ones worked fine – just use mini ones or cut them up first before you try to melt them or they take forever!

See my original macaron post for more detailed instructions on the Italian method and my random notes.

Wagon wheels macarons

  • Difficulty: challenging (multiple and complex steps)
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Makes about 50 macarons

For the macaron shells

Ingredients:

  • 180 g ground almond
  • 210 g icing sugar
  • 80 g aged egg whites at room temperature
  • 30 g cocoa powder
  • 220 g caster sugar
  • 50 ml water
  • 80 g aged egg whites at room temperature

Method:

  • Blend the almond meal and icing sugar together in a food processor, then sift with the cocoa two or three times into a medium bowl. Add one batch of egg whites (80 g) without mixing them.
  • In a small saucepan, combine the water and sugar and start to bring this syrup to the boil. Meanwhile, place the second batch of egg whites in the bowl of a stand mixer equipped with the whisk attachment. When the syrup reaches 105°C, turn on the beater and start beating the whites on medium speed while the syrup keeps heating up.
  • Once the syrup hits 118°C, take it off the stove top and slowly pour it over the egg whites as they continue to beat. Keep beating until the temperature of the mixture drops to 50°C and you have a compact and shiny meringue.
  • Now mix the almond-sugar-cocoa-egg and white together, then fold in the meringue until the mixture is uniform.
  • Place the mixture in a large pastry bag with a plain #11 tip (1 cm).
  • Pipe 3 cm rounds of the mixture onto baking trays lined with baking paper, spacing them 2-3 cm apart. Leave them out at room temperature for 15 to 30 minutes to allow them to form a crust.
  • Preheat the oven to 180°C (160°C fan forced). Bake two trays of macarons at a time for 14 to 16 minutes. Swap trays in the oven half way through the baking time.
  • When baked, remove trays from oven and after a few minutes, when cooled slightly, slide the baking paper onto a wire rack and allow macarons to cool completely.
  • Pair macarons up according to size and sandwich together with a teaspoon or so of the filling (recipe below).

For the wagon wheel filling

Ingredients:

  • 120 g icing sugar
  • 150 g unsalted butter, softened
  • ¼ cup good quality raspberry jam
  • Packet of mini white marshmallows (method in ‘to assemble’)

Method:

  • Using an electric beater, whip the butter and sugar until creamy and pale.
  • Mix through the raspberry jam.
  • Cover and refrigerate until needed.
  • Bring to room temperature and whisk again before use to lighten up.

To assemble

  • Pair the macarons ready to assemble and lie together, with the flat surfaces facing upwards.
  • On the flat surface of one half, spread some of the raspberry cream filling.
  • Place the mini marshmallows in a non-stick pot on the stove (or use chopped up regular-sized marshmallows).
  • Heat on medium until melted.
  • Working quickly, spread some melted marshmallow on the flat surface of the other half of the macaron ‘pair’.
  • Press both halves together and allow to set at room temperature (about ten minutes).
  • Refrigerate at least 24 hours before serving at room temperature.

wagon wheels macaron 1

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