Tag Archives: Mango

Blueberry, cotton candy and mango macarons


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What would you do if you had green and pink coloured macarons in the freezer? What kind of photo would you want to build next?

Well naturally I wanted to do a ‘rainbow macarons’ photo.

So I need to start hogging the best shaped macarons for my photo shoot and start making more for this to work!

This was my plan:

Red: [not going to reveal this yet as this is going to be a special one]

Orange: orange

Yellow: mango

Green: mint chocolate chip

Blue: blueberry

Purple: cotton candy

This time I decided to tackle blueberry, cotton candy and mango.

teal, purple and yellow macarons on white porcelain egg case

I’ve used my normal macarons recipe, as below.

Macarons shell ingredients (for each colour)

150 g icing sugar

150 g almond meal

110 g egg whites, split into 2 bowls of 55g each

150 g caster sugar

38 ml water

1 g meringue powder

a few drops of gel colourings

Making macarons shells

Sift the almond meal and icing sugar, set aside in a large wide bowl.

Put the first lot of egg whites into your stand mixer.

Clip the sugar thermometer according to manufacturer’s instructions to a milk saucepan, put the water and caster sugar in and dissolve the sugar over a low heat. Leave it to heat up and don’t stir it.

Cook the sugar syrup until it reaches 70°C. You should monitor your sugar thermometer, and as it reaches this temperature, add the gel colourings and add the meringue powder to the egg whites and whisk in medium speed until it becomes frothy.

Once the sugar syrup has reached 118°C (soft ball stage), take the saucepan off the heat, keep the mixer speed on medium and slowly trickle the sugar syrup in, down the side of the bowl. (Be warned not to get the syrup onto the whisk as you will then have spun sugar.) Increase speed to high and whisk until the bowl is warm to touch, about 8 minutes.

Add the second lot of egg whites to the almond meal mix, then add the meringue and use a large spatula to thoroughly combine it. Continue mixing the mixture to soften the meringue. Don’t be afraid to slap the mixture down.To achieve “macaronnage”, I mixed the batter about 25 times. Don’t over do this.

macronnage[this is a picture from my other macarons recipe, showing the same stage]

Scoop half into a piping bag fitted with a #12 Wilton tip, and pipe. To get even rounds, hold the piping bag above the baking sheet, with the tip at a 45 degree angle. Squeeze the mixture in the centre of the rounds and as it is close to filling the circle, stop squeezing and flick the tip from three o’clock to 6 o’clock. This ensures a smooth top.

Allow 30 minutes for a skin to be formed.

Fan-bake them at 125°C, for 20 minutes. After a few minutes in the oven, you should see them rising nicely.

Once out of the oven, the macarons were left for 2 minutes on its trays before I checked them. They should peel off the baking paper quite easily. Slide the whole sheet off the baking sheet onto a cool counter top. This causes a thermal shock and will make it even easier to peel off.

I paired these with a dark chocolate ganache of different flavours

Filling Ingredients:

250g white chocolate

125ml cream

3 drops each of blueberry, cotton candy and mango oil flavouring

Instructions:

Break up chocolate into small chunks. Bring cream up to a boil in a pan, and pour over the chocolate. Let it sit for a minute before stirring. Let it cool, and pour into 3 separate bowls. Add 3 drops of flavouring into each bowl and let it thicken in the fridge.

Spread a teaspoon of ganache on half of your shells and top them with the remaining half of your shells.

The filled macarons need to be kept in the fridge for 24 hours for the filling to flavour the shells, so don’t eat it yet! These freeze well (up to 3 months).

yellow and purple macarons with white chocolate ganache and mango flavouring
yellow and purple macarons with white chocolate ganache and mango flavouring
teal, purple and yellow macarons on white porcelain egg case
teal, purple and yellow macarons on white porcelain egg case
teal, purple and yellow macarons on white porcelain egg case and white cake stand
teal, purple and yellow macarons on white porcelain egg case and white cake stand

I’m completely in love with this colour combination – so what do you think?

No Bake Mango Cheesecake


A good friend shared this recipe with me a while ago, and while hesitant to try it at first, for fear of making syrup from scratch, I have since found tinned mango purees from Indian grocery stores and made this now-favourite cheesecake more times than my fingers could count. Thank you Vivian!

Ingredients:

15 pieces Nice Biscuits

80gm butter, melted

1 box jelly powder

1.5 tsp gelatine

1 cup (237ml) hot water

250ml cream cheese

¼ cup sugar

250ml cream

Fruit, diced

Optional topping:

1 box jelly powder

1.5 tsp gelatine

1 cup hot water

1 cup fruit syrup (optional)

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Preparation time: 15 minutes

Cooking and chilling time: 4 hours

Method:

1. Smash the biscuits in a zip bag to smithereens, till it resembles a fine crumb. Mix with the melted butter.smash biscuits up

biscuits mixed with melted butter

2. Line the base of a round spring form cake pan with baking paper. Lightly butter the sides of the pan and line with a strip of baking paper as well.

lined pan*note that the base of the pan has been flipped upside down – see masterclass tip at the bottom of post

3. Press the crumb mixture into the bottom of the pan with the back of a large spoon.

biscuits pressed into pan

4. Bake for 10 minutes at 150°C, set aside to cool.

5. While the crumb base is baking and cooling, mix the jelly powder, gelatine and hot water in one bowl. Set aside to cool slightly.

mango jelly mix and chopped up fruit

6. Beat together the cream cheese and sugar in another bowl until the mixture softens.

beating cream cheese

7. Pour the slightly cooled jelly mixture into the bowl with the cream cheese and sugar and stir until it is well mixed.

8. Beat the cream in another bowl, until it becomes stiff.

9. Fold the cream into the jelly and cream cheese mixture, and add in the diced fruit.

10. Pour into the baking pan, flatten the top and refrigerate until firm.

Topping (Optional)

1. Mix together the topping ingredients and stir until it has cooled.

2. Pour onto the chilled Cheese cake and refrigerate until firm.

Home Made Syrup (Optional):

1 cup fruit

3/4 cup sugar

1/3 cup water

Cook the ingredients until it has thickened and volume reduced to about a cup. Mash the fruit while it is cooking. You can get canned mango puree from an Indian grocery store, or you can use fruit nectar from supermarkets.

Master Class tips:

  • Turn the base upside down and place a square piece of baking paper on top, before clicking the base back onto the pan. This way you will get a smooth edge.
  • Choose matching flavours for the jelly powder, diced fruit and fruit syrup for this cheesecake. My favourite is mango as shown in the picture.
  • For a truly ‘no bake’ dessert, you can just keep the crumb base in the fridge to firm up instead of baking it, but you will need more butter for it to bind better.Mango cheesecake squares

Mango Madness Macarons


A word of warning – this is an incredibly sweet macaron. Perhaps due to the fact that I have not acquired the taste of white chocolate; rather, I have loved the bitterness of dark chocolate from as far back as I can remember. The sweetness of the white chocolate came as a shock to me.

Macaron shells
140g almond meal
10g freeze dried mango powder
150 g icing sugar
55 g egg whites (about 1.5 egg)
2 g meringue powder
150 g caster sugar
38g water
2-3 drops of orange coloring
55 g egg whites extra

Mango White Chocolate ganache
200 mango purée (bought from Asian grocery shops)
250g white chocolate buttons pouring cream
4g gelatine sheets

Measure out all the ingredients first.

Line 3 baking trays each with a macaron template (see a previous post for a template) and layer non stick baking paper over.

Combine the almond meal, mango powder and icing sugar in a large bowl. Using a large spoon, push the mix through a fine sieve into a second large bowl. You may want to repeat this process to make sure there are absolutely no clumps. This is essential for a fine, smooth macaron.

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The next step involves some multi-tasking /tandem cooking.
Put the first lot of egg whites into your stand mixer – highly recommended as you really need free hands to do this step.
Into a smallish saucepan, put the caster sugar and water and dissolve the sugar over a low heat, stirring gently. Use a clean pastry brush to brush down the side of the saucepan to avoid any crystallization. Clip the sugar thermometer according to manufacturer’s instructions. Increase the heat and bring to the boil.
Add your food coloring – the amount depends on the strength of your gel, what depth of colour you desire and how it mixes with other ingredients. Practice is the only way to test it out. I scrapped 2-3 tiny balls out using a tooth pick, so about 1/4 teaspoon.

Cook this until it reaches 118°C (soft ball stage). You should monitor your sugar thermometer, and as it reaches about 90°C temperature, add the meringue powder to the egg whites and whisk in medium until it becomes frothy.

Once the sugar syrup has reached 118°C, take the saucepan off the heat, increase the mixer speed to high and slowly trickle the sugar syrup in, down the side of the bowl. (Be warned not to get the syrup onto the whisk as you will then have spun sugar.) Whisk until the bowl is warm to touch, about 8 minutes.

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Add the extra egg white to the almond meal mix, then add the meringue and use a large spatula to thoroughly combine it. Continue folding the mixture to soften the meringue. When ready for piping, the mixture should fall off the spatula with the ribbons dropping back into the bowl and incorporating with the rest of the mixture in a lava-like fashion.

Scoop the mixture into a piping bag (stand the piping bag in a tall glass if you can’t quite scoop and hold the bag at the same time) with a 12mm plain tip. Holding the bag slightly above the tray, pipe from the centre of each template circle to make a 4cm round. Keep it just within the border of each template cirlce. Do so without moving your tip to ensure your round is actually round in shape. At the end of piping each round, flick your tip from 12 o’clock to 6 o’clock quickly to end the piping action. The tip on top should drop back and result in a smooth top.

Leave the macarons at room temperature for 30 minutes until a skin forms. It might take longer in humid days. Preheat your oven to 135°C around 20 minutes into this step (you know your oven best – I use fan force and have it on at 125°C). Test the skin by gently touching the side of a macaron with your fingertip – it should not be sticky. This is important as the skin lifts while the macaron cooks, resulting in the all important ‘foot’!

Bake the macarons for 16 minutes, until a firm outer shell has formed. Remove from the oven and let it rest for 2 minutes. Check if it is done by gently removing one with a spatula – the base should be cooked and dry. If it isn’t, return the tray to the oven for 2 minutes extra. Cool the macarons completely on the trays.

While the macarons are cooking, you can start on the ganache. Put the white chocolate buttons in a bowl. Soak the gelatine leaves in a bowl with some water until it has bloomed. Heat the mango purée and bring it to a boil. Squeeze excess water from the gelatine and add to the hot mango purée. Stir to dissolve the gelatine completely. Pour over the white chocolate and stir to cool slightly. Put cling film over the bowl and place in fridge to set, about 30 minutes.

Fill a piping bag with a 10mm plain tip. Half fill only, pushing it down towards the tip and give the bag a twist. Make sure the bag is firmly packed as it allows you better control when piping. Pipe the ganache on the flat side of half of the macaron shells, filling about 3/4 of the surface.

Top with the remaining shells. Box the finished macarons and keep it in the fridge overnight to set. Bring to room temperature to serve.

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