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Red Jalapeño and Dark Chocolate Coconut Curry Macaron

25-30 macarons

Tanya Emerick / Owner, Scarlet Nantes Macaron, Seattle, WA; Photo by Scott Emerick

For the Red Jalapeño and Valhrona Dark Chocolate Coconut Curry Ganache:
1 oz. The Perfect Purée Red Jalapeño Puree, thawed
6 oz. heavy cream
6 oz. baker’s sugar
6 oz. Valhrona 70% Dark Chocolate, chopped
1 oz. shredded unsweetened coconut
1 oz. curry powder
2 oz. cold unsalted butter
1 oz. vanilla bean paste or vanilla extract
Method for Red Jalapeño and Valhrona Dark Chocolate Coconut Curry Ganache:
1. Place finely-chopped chocolate, shredded unsweetened coconut, curry powder, butter, vanilla paste and The Perfect Purée Red Jalapeño Puree into a heat-proof glass or metal bowl. Heat cream and sugar on the stovetop until just sim-mering, stirring to ensure the sugar melts. If the cream is boiling, the cream is too hot and could separate or even burn the chocolate. Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chocolate.
2. Let sit for a few minutes before stirring.
3. Stir until smooth.
4. Taste and add more Red Jalapeño Puree if you would like the ganache to have more heat.
For the Red Jalapeño Jelly:
200 grams The Perfect Purée Red Jalapeño Puree, thawed
50-100 grams baker’s sugar
3 gelatin sheets
Method for the Red Jalapeño Jelly:
1. To prepare the jelly, soak the gelatin leaves for 5 minutes in cold water to soften.
2. Warm the The Perfect Puree Red Jalapeño Puree in a saucepan over medium heat.
3. Add 50 -100 grams baker’s sugar to taste.
4. Drain and dry the gelatin and add to the warm purée.
5. Pour the purée into a square 7” x 7” dish lined with cling film. Refrigerate for at least an hour to set.
6. Once set and ready to assemble macaron, turn the jelly square out onto a cutting board and cut small squares (1.5-cm) to fit in the center of your macaron. Alter-natively, the jelly can be put into a pastry bag instead of cutting jelly squares. This gives more control over the amount of jelly you add to the center of your macaron.
For the Macaron Shell:
142 grams almond flour
234 grams powdered/confectioner’s sugar
125-135 grams egg whites (about 4 whites) at room temperature (Note: save the yolks to make a flavorful curd)
100 grams superfine (baker’s) sugar
Pinch of cream of tartar to stabilize the meringue
1 tsp. ginger powder
1 drop red gel food color or IndiaTree natural colors. (You can add more until desired color is achieved using no more than 8 drops of food color total as this will increase the moisture in the macaron batter).
Method for the Macaron Shell:
1. Move the oven rack to the lower third of the oven and preheat the oven to 315°F. This may vary depending on your oven and its hot spots. If you have a convec-tion fan that blows low the fan will create an even heat.
2. Clean and dry your mixer and whisk attachment by wiping the mixing bowl and whisk with vinegar or lemon juice to alleviate traces of residual fats from prior use, liquids and fats can deflate the egg whites.
3. In a food processor, combine the almond flour, ginger powder and confection-er’s sugar, then process for about a minute until as fine as possible, without over processing as the almonds will release oils and start to clump. Pass this mixture through a fine-mesh sieve into a bowl or onto a piece of parchment pa-per. Discard any large pieces. If there is more than a tablespoon of almond flour piece, process those pieces and sift again.
4. In a stand mixer with the whisk attachment, combine the egg whites, cream of tartar, and superfine (baker’s) sugar. Beat slowly at first, then increase speed to medium for 2 minutes. Increase speed to medium-high, and beat for 2 minutes. Then beat on high 2 minutes more or until the mixture holds stiff, glossy peaks when you lift the whisk from the bowl. Take care not to over-whip the egg whites as they will become grainy.
5. Add your desired food coloring one drop at a time and beat on medium speed for 30 seconds, again being careful not to overmix. Remove the bowl and wire whisk. Gently add the dry ingredients to the whipped egg mixture. Fold in the dry ingredients (the macaronage process) just until the batter flows like lava, approx-imately 35 to 45 strokes. Keep in mind that the number of times needed to fold the macaron batter and how long it takes can depend on a variety of factors like meringue stiffness, folding pressure, climate, ingredients and equipment used.
6. To test if your macaron batter is the correct consistency, pull some of the batter away with your rubber spatula and form a figure 8, count to 30 seconds, the macaron “ribbon” of batter should fall back onto the batter and be smooth. If there are still peaks, fold the batter a few more times and keep doing the 30 sec-ond test. Macaron shells with peaks are still delicious but you want to go for a nice smooth shell.
7. Once your macaron batter is the correct consistency “like lava”, rest a pastry bag, fitted with a 3/8” round (Ateco #804) tip and top-folded over by a few inches, in-side a glass or pitcher, tip-side down. Using a silicone spatula, transfer the batter to the pastry bag. Line two heavy baking sheet pans with a Silpat or parchment paper. To keep the parchment paper from lifting when piping the macaron cir-cles, dab a little bit of the batter remaining in the bowl onto the corners of the baking sheets, then line the sheet tray with the parchment paper.
8. With the piping tip 1/2″ above one of the lined baking sheets, pipe some batter into a 1” round, then swirl tip off to one side. Repeat, spacing the rounds 1 inch apart.
9. Tap sheet trays firmly against the counter 1 or 2 times to release air bubbles in the batter. Bake one sheet of macarons at a time, rotating halfway through, until risen and just set, about 10-13 minutes. To test if the macaron shells need more baking time, gently press the top of the shell. If it gives, the shell needs one more minute of cooking time. Once baked transfer the baking sheet to a rack and let cool completely.
10. Once the macaron shells are cool, pipe or spread approximately 1 tablespoon of The Red Jalapeño Dark Chocolate Coconut Curry Ganache on the flat sides of half of the macaron shells. Tanya uses an Ateco 806 French star tip to pipe the ganache, then adds a square of Red Jalapeño Jelly, if desired.
11. Top each filled macaron cookie shell with one of the remaining macaron shells. The best way to top the shell is with a twisting motion instead of just pressing down flat. The twisting motion with adhere the top shell to the bottom shell without cracking either shell.
12. Place all the macarons on a sheet tray, wrap in plastic wrap, and refrigerate. The macarons will be best the next day after maturing in the refrigerator. Macarons are best eating within two days. Or, you can freeze macaron for a later date, making sure to let the macaron come to room temperature by gently bringing from frozen to room temp.