I was preparing a kiwi strawberry salad when I had an epiphany: kiwi strawberry macarons for a late August flavor. Sydney adores macarons, in fact we always have macarons in our house for her and her friends to snack on. I described my flavor macaron fusion to Sydney, who thought the macaron would be amazing. I was so excited to test the combination, I began to separate my eggs at that moment. Alas I had to wait a few days for the egg whites to age, in the meantime I dehydrated the kiwis. Since most people do not own a dehydrator I will explain the oven method to dehydrate kiwis.
Pre heat your oven to 82 degrees C/180 degrees F. With a pairing knife or vegetable peeler peel away the skin and slice the kiwis .64 cm/ 1/4 -inch thick, place the sliced kiwis in a bowl of lemon juice and ice water for about 3 minutes. Lay the kiwi on Viva paper towel, gently pat dry. Line a jelly roll pan or baking sheet with parchment paper and lay the the kiwi rounds in a single layer and place in the oven for about 8 hours, turn the oven off, but leave the door shut for another two hours. After the last two hours check the kiwis, they should be dry and a little flexible with absolutely no moisture left. Place in an airtight container until your ready to use them. For the macarons blitz them in a food processor until they turn into a fine powder (they also make a great school snack whole).
Kiwi Strawberry Macarons:
- 66 grams/2.5 egg whites, divided in half, at least 1 day old separated
- 1 grams/a pinch egg white powder, optional & helpful
- 1 vanilla bean, scraped for seeds keep skin
- 138 grams/ 1 1/8-cup icing sugar
- 117 grams/ 1 1/8-cup almond finely ground
- 22 grams/ 2-Tablespoons grams dehydrated kiwi powder
- 1/8 teaspoon vert pomme colourant
- 36 grams/ 1/8-cup water
- 135 grams/1 1/8 cup sugar
- Vanilla bean, skins only
- 66 grams/ 2.5 egg white, about 2.5 eggs whites
- 1 grams/pinch egg white powder
- 7 grams/ 2-teaspoons superfine sugar
- 1grams/ 1/8-teaspoon citron pomme food colorant
- 1 Vanilla Bean
- Kiwi essence, about 3 drops
- *Crystal sugar, optional
Prepare your mise en place.
Place the almonds, powdered sugar, kiwi powder, and vert pomme colourant in a food processor and blitz until the nuts are finely ground.
Sift the tant pour tant in two batches (almond flour, kiwi powder, and icing sugar) and set a side.
In a small pot over low heat, combine water sugar, and vanilla skins. Swirl the pot over the burner to dissolve the sugar completely. (Do not stir).
Increase the heat and boil to a softball stage (235 to 240 degrees F/ 113 to 116 degrees C). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. Meanwhile, prepare your meringue.
In the bowl of an electric mixer, fitted with the whisk attachment, whisk the other half of eggs whites and egg white powder on medium low speed until foamy. Add 1/3 of superfine sugar (2 grams), increase the speed to medium, and beat until soft peaks and add vanilla seeds, kiwi essence, and begin to slowly add the last 0f the 5 grams of superfine sugar to the egg whites. Whisk the egg whites to medium firm.
With the mixer running, pour the hot sugar syrup in a thin stream over the fluffed egg whites. Beat until the egg whites are stiff, shiny, and glossy. Do not over beat your meringue or it will be too dry. The meringue should resizable whipped marshmallows, as Sydney says.
Take the bowl with your tant pour tant (almond mixture) and add the reserved half of egg whites.
Add a third of the meringue to the tant pour tant, give it a quick fold to break some of the air, keep folding till the almond mixture is mixed into the meringue, and then fold another third of the meringue into the batter, continue to vigorously fold till there are no white streaks. Now add the last third of meringue to the batter fold till thick, shiny and ribbons fall from the spatula. Fold the batter carefully until you obtain a batter that falls back on itself and resembles shiny thick cake batter.
Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto silicone mats lined baking sheets or parchment paper lined baking sheets.
Let the macarons sit out for about 1 hour to make sure the shells are hard. A well-made macaron features a crinkly “foot” on the bottom of each shell. Let the piped batter rest for 30 to 60 minutes, and then rap the sheets on a tabletop to help them set properly. And stack two baking sheets together, so the delicate cookies are sitting atop a double- or even triple-thick baking pan.
Preheat the oven to 300 degrees F/ 149 degrees C. Right before placing the macarons in the oven reduce the heat to 280 degrees F/ 138 degrees C.
Bake for 15 to 20 minutes, depending on their size.
*We chose to sprinkle half the macaron biscuits with crystal sugar, this step must be done directly after piping the pied, (before the skins develope).
Bake the macarons for 5 minutes, then quickly open the oven door, turn the pan, and close the oven. Bake them for another 5 minutes and open and close the oven again. Continue to bake the macarons until the tops are rounded and firm and a craggy ridge, the foot, has formed around the base, about 5 minutes (check the macarons after a couple of minutes, as the baking time will vary by the oven).
Remove the silicone mat or parchment paper with the macarons still attached to a cooling rack; so they do not become soggy. Once the macarons are freely loosen from the silpat/parchment paper transfer to another cooling rack for a good 2 hours.
Sydney’s Signature Strawberry Filling:
- 134 gram/ 4.75-ounces crème frâiche, very cold
- 122 grams/1/2-cup heavy cream
- 15 grams/ 1-Tablespoon icing sugar
- 1/2 teaspoon vanilla extract
- 3 drop strawberry essence essenc
- Pinch of salt
Prepare your mise en place.
Place the bowl of a standing mixer along with the whisk attachment in the freezer ½ hour before preparing the filling (the crème frâiche and cream will whip-up faster).
Add the cream, crème frâiche, mascarpone, and 1/8 teaspoon rouge color (for bright pink) in your cold bowl of your standing or electric mixer, begin to whip on medium speed, slowly add icing sugar, and continue to whip until medium-firm peaks.
Place the filling in a disposable piping bag fitted with a french star tip. Place the the star tip gently on the kiwi macaron and with even pressure pipe a star shape as you gently lift up and slowly release, and place a second kiwi macaron on top.
For fun and a WOW factor leave the second top off and pipe a rosette!
There is something special about late August and the bright colors; I hope our Kiwi Macarons do it justice.