french vanilla macarons - web€¦ · assembled macarons will keep for 24 hours refrigerated....

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Makes: 16 200 g 120 g 50 g 3 5 ml Vanilla Cream 60 ml 150 g 5 ml Chelsea Icing Sugar ground almonds Chelsea Caster Sugar egg whites vanilla paste thickened cream white chocolate vanilla paste Method Preheat oven to 145°C bake. Line two oven trays with baking paper. Sift Chelsea Icing Sugar and ground almonds three times through a sieve. Beat egg whites using an electric mixer until soft peaks form. Add Chelsea Caster Sugar, a tablespoon at a time, whisking until mixture is thick and glossy. Add vanilla paste and mix to combine. In two batches, fold the icing sugar and almond mixture into the egg white base. Transfer the mixture to a piping bag fitted with a 2cm plain tube. Pipe 32 4cm rounds onto prepared trays, allowing space around each macaron. Tap trays on bench so macarons spread slightly. Stand for 30 minutes to form a crust. Bake macarons for 20 minutes. Cool on trays (do not remove while warm as they may break). Vanilla Cream Bring cream to the boil in a small saucepan. Remove from heat, add white chocolate and vanilla paste and stir until smooth. Allow to cool. Sandwich macarons with vanilla cream. Pistachio: Replace ground almonds with 1 cup finely ground unsalted, roasted pistachios. Strawberries & Cream: Add 2 Tbsp freeze-dried strawberry powder to the macaron mixture. After Dinner Mint: Remove vanilla paste from the recipe. Add 1/4 tsp peppermint essence and 2 drops green food colouring to the macaron mixture. Replace white chocolate in the filling with dark chocolate. Nutrition Contains dairy, eggs and nuts. French Vanilla More recipes at chelsea.co.nz/foodservice Service Serve at room temperature. Assembled macarons will keep for 24 hours refrigerated. Unassembled macarons will keep for 2-3 days in an airtight container. Filling will keep (refrigerated) for 2-3 days. TOTAL COST * $4.86 COST PER PORTION $0.30 GROSS PROFIT % 70% SALES TAX % 15% MIN. SELLING PRICE (per portion) $1.16 *Cost based on average wholesale prices February 2018 Macarons Variations

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  • Makes: 16200 g120 g50 g35 ml

    Vanilla Cream60 ml150 g5 ml

    Chelsea Icing Sugarground almondsChelsea Caster Sugaregg whitesvanilla paste

    thickened creamwhite chocolatevanilla paste

    MethodPreheat oven to 145°C bake. Line two oven trays with baking paper.

    Sift Chelsea Icing Sugar and ground almonds three timesthrough a sieve. Beat egg whites using an electric mixer untilsoft peaks form. Add Chelsea Caster Sugar, a tablespoon at atime, whisking until mixture is thick and glossy. Add vanillapaste and mix to combine. In two batches, fold the icing sugarand almond mixture into the egg white base.

    Transfer the mixture to a piping bag �tted with a 2cm plaintube. Pipe 32 4cm rounds onto prepared trays, allowing space around each macaron. Tap trays on bench so macarons spreadslightly. Stand for 30 minutes to form a crust.

    Bake macarons for 20 minutes. Cool on trays (do not removewhile warm as they may break).

    Vanilla CreamBring cream to the boil in a small saucepan. Remove fromheat, add white chocolate and vanilla paste and stir untilsmooth. Allow to cool. Sandwich macarons with vanilla cream.

    • Pistachio: Replace ground almonds with 1 cup �nely ground unsalted, roasted pistachios. • Strawberries & Cream: Add 2 Tbsp freeze-dried strawberry powder to the macaron mixture.• After Dinner Mint: Remove vanilla paste from the recipe. Add 1/4 tsp peppermint essence and 2 drops green food colouring to the macaron mixture. Replace white chocolate in the �lling with dark chocolate.

    NutritionContains dairy, eggs and nuts.

    French Vanilla

    More recipes at chelsea.co.nz/foodservice

    ServiceServe at room temperature.

    Assembled macarons will keep for 24 hours refrigerated.Unassembled macarons will keep for 2-3 days in an airtight container. Filling will keep (refrigerated) for 2-3 days.

    TOTAL COST* $4.86

    COST PER PORTION $0.30

    GROSS PROFIT % 70%

    SALES TAX % 15%

    MIN. SELLING PRICE (per portion) $1.16 *Cost based on average wholesale prices February 2018

    Macarons

    Variations