Kiwi Macarons

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Recipe's preparation

Kiwi Puree





Scoop flesh out of kiwifruits and place into TM bowl. Process 5 seconds speed 7.

Press through a mesh sieve, retaining both the puree and the pulp in separate containers. You should get about 140g of puree. Store the puree in the fridge until needed.

Optional: Spread the pulp and seeds in a thin layer on a piece of baking paper. Dry in a very low oven (50-70C) for about 1 hour or until crisp. When cooled, rub the dried pulp and seeds between your fingers to separate the seeds. You will need about 1/2 tsp of seeds for the macaron shells.

 

Kiwi Buttercream Filling





Begin with a completely clean and dry bowl, butterfly and lid. (I always do a vinegar water wash before this step).

Place the egg whites, salt and sugar into the TM bowl. Insert the butterfly. Mix for 4 minutes, 60C, speed 3. Rub a little between your fingers to check that the sugar has dissolved. If not, mix for a further 1-2 minutes.

Mix for 10 minutes, no temperature, speed 3. By the end of this your temperature should read 37C. If not, take the bowl out and cool it on the bench or in the fridge for a few minutes.

With the TM on speed 3.5, add the butter a cube at a time. It should take about 3-4 minutes to add all the butter. If the filling looks runny at this stage, place the bowl in the fridge for about 10 minutes.

Add the kiwi puree and green coloring to achieve desired colour. I added 3 drops of gel colour. Mix for 20-30 seconds on speed 3.5 until colour is well combined. 

Macaron Shells





Place sugar into TM bowl and mill 10 seconds speed 9. Set aside.

Place almonds into TM bowl and mill 10 seconds speed 9. Put almond meal into a fine sieve and shake though. You will need 150g of fine meal. Discard the rest (or use in smoothies!)

Place 150g almond meal and 230g previously milled sugar into TM bowl. Mix 10 seconds speed 9. Place in a large mixing bowl and set aside.

Thoroughly clean and dry TM bowl.

Insert Buttefly. Add egg whites to TM bowl and mix 5 minutes, 37C, speed 3.5 with MC off. After 1.5 minutes have passed, begin adding reserved sugar (50g) spoon by spoon through the whole in the lid. After 4 minutes have passed, add teh food colouring to achieve desired colour. I added 4 drops.

Gently scoop meringue into bowl with almond mix and very gently fold together using a spatula until just conbined. Be careful not to knock all the air out of the meringue.

Place in a piping bag with a round tip and pipe small circles onto baking trays lined with baking paper. I pipe circles 3.5 wide 6cm apart. 

Gently tap the tray onto the bench to remove large air bubbles. Optional: sprinkle the reserved dried kiwi seeds onto half of the shells. Leave to stand at room temperature for 1.5 hours so the macarons can form a skin.

Preheat oven to 150C.

Bake for 12 minutes at 150C. Set aside to cool. Once cool, remove shells from baking paper.

Pipe kiwi butterceam onto half of the shells and sandwich with a second shell.