Thursday, April 29, 2010

Lemon Ginger Macaron with Green Tomatoes Chutney

The name itself brings a very tangy note to mind with earthy hints of ginger and it has a beautiful colour too. The recipe is as follows:

For the Shells
60 g Almond powder
5 g powdered ginger
80 g icing sugar
2 zest of Green Lemons
50 g Egg whites
40 g powdered sugar

For the Green Tomatoes Chutney
650 g green tomatoes
150 g onions
1 tsp salt
150 g Cranberries
150 g Apples
150 g light brown sugar
250 ml cider vinegar
1 tbps Lemon Juice
1 sheet of Gelatine
3-4 drops of green colour

* Egg Clarification: If you have the time, it is better to separate the egg whites from the yolks 48 hours before you start making macarons. The whites should be stored in a box in the refrigerator and taken out hour before you start the preparations.
* Take the almond powder, powdered ginger and the icing sugar, pass it through a mixer.
* Beat the egg whites with a pinch of salt (if they haven't been clarified before), and gradually add the sugar. Beat untill stiff peaks are formed.
* Sift the almond flour and sugar mixture over the beaten eggs.
* Fold in the powder with a light yet firm hand. Mix in circular motions until the powder is well incorporated. Take a small portion of this mixture in a bowl and add the colours or flavourings. Then incorporate well into the main mixture.This is the time to add in the lemon zest.
* Mix well only untill the mixture is smooth, shiny and glossy.
* Spoon batter into piping bags and pipe small (or large) circles on a baking sheet.
* Bake at 150°C for 10-11 minutes.
* Cool the sheet once out of the oven and gently release the macaron shells from the paper.
* Keep the shells inverted on a wire rack to cool down.

For the Chutney
* Chop the tomatoes and onions the night before and salt them. Leave overnight.
* The next day, chop the cranberries and apples. In a large pan, boil sugar and vinegar, stirring to make sure that the sugar is completely dissolved.
* Add the chopped cranberries and apples. Simmer for 10 minutes.
* Meanwhile, strain the tomatoes and onions (as they might collect water due to the overnight salination process). However do not rinse.
* Add the tomatoes and onions to the simmering pot, and bring to a boil.
* Cook for over an hour, stir from time to time. Once you have achieved the desired consistency - which should be pulpy, store in sealable jars.
Note: if this is too time consuming for you, just go ahead and buy the store made chutney!

* Immerse the sheet of gealtine in a large bowl of cold water for 15 minutes.
* Once the chutney is ready, put 1 cup chutney in a bowl and bring to a boil. Add the gelatine sheet and stir very well to make sure that the gelatine has well dissolved. Add the lemon juice, take off heat and let it cool completely.

* Once you have the filling ready, pair the macaron shells according to size.
* Put a dollop of the chutney on one side of the shell and use another shell to close.

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