Italian macaron with silk basil ganache is the treat to end your meal – or for that moment of the day, when you just need to have a bite of this luxurious specialty.
This gluten-free cake will bring you joy in every bite.
I have originally developed this recipe for the Great Danish Bake-Off, when in program 4 we had to make a cake in a pre-defined color. I’ve purple… so my cake was a blueberry and basil explosion. Every single layer of the cake was made out of blueberry and basil – including the macarons I’ve baked to decorate my cake.
It’s still my husbands favorite cake and one I make whenever I feel like giving him a special treat.
During this year’s Schär Culinary Experience in Italy, we had a group challenge similar to a Masterchef. Each group had one hour to make something – whatever we wanted.
As my team as team Basil I thought about this macaron recipe and I knew we could do it in one hour. What I hadn’t anticipated was that all the groups (we were 5 or 6 groups) had to use the same oven 🙈
As you can imagine, our macaron didn’t benefit of coming into a very hot oven. So it didn’t get perfect, but the taste was spot on and it gave us the winning position of the masterchef!
Now you can try it at home as well… and let me knoow what you think of this recipe by sharing it on Instagram or even coming back here and posting a coment.
Tilmeld dig mit nyhedsbrev og modtag opskriften på min glutenfri lys melblanding, som vil give dit bagværk saftig krumme og sprøde skorpe.
Italian Basil Macaron
The winning recipe from Schär Culinary Experience 2023 - this recipe is a twist of the macarons I baked for the Great Danish Bake-off back in 2021. The macarons were used on top of a blueberry & basil cake, which had the same flavour combination. This recipe doesn't have the blueberries, but it's equally amazing.
Green gel (or powder) food color - use to reach the color you want to achieve
37gegg whites (1) - room temperature
25gwater - cold
37gegg whites (2) - room temperature
1tsplemon juice - room temperature
1handfulbasill leaves - finely chopped
lemon zest from 1/2 lemon
1packageVanilla Muffins - Schär
1packageSalinis (GF mini-pretzels) - Schär
Fresh basil leaves
1tspegg whites - room temperature
Sådan gør du
White chocolate ganache with basil
In a bowl with cold water, hydrate the gelatine sheet for at least 10 minutes.Place the heavy cream and the 20 leaves og basil in a small casserole and bring it to a soft boil for at couple of minutes. Take the cream from the heat and remove basil leaves from the casserole. Press the excess of water out of the gelatine sheet and melt it into the hot cream.Pour the hot cream onto the white chocolate and let it stand for a minute. Stir with a spatula until all chocolate is melted and incorporated into the cream. Add the finely chopped basil leaves, mix it and pour the ganache into a bowl. Cover with cling film - touching the surface of the ganache and let it cool down in the fridge. OBS: to speed up the process, you can pour the ganache into a freezer bag, close it tight while removing the air and place the bag in the freezer for about 15 minutes. When the ganache is cold (at around 5°C), whisk it until it's pippeable. Be careful not to whisk it too much, otherwise the ganache will split.Move the ganache into a pipping bag and pipe dollops in the center of half the shells.
Heat the oven at 140°C hot air.Sift together the powdered sugar and almond flour twice and place the mixture in a large bowl. Add the food colouring and one portion of egg whites. Stir with a spoon just until the dry ingredients are all mixed with egg whites. Set it aside for later.In a small casserole, mix sugar and water and bring it to a boil in low to medium heat.Continue to boil the sugar syrup until it reaches 118°C - do not stir in the meanwhile, otherwise it will crystallise and you will have to start all over. When the sugar syrup reaches 110°C, start whisking the second portion of egg whites in a clean bowl, at low speed. Once the whites are foaming, add the lemon juice and turn the speed to medium-high. Whisk until you have a stiff meringue.Once the sugar syrup reaches 118°C, pour it slowly into the bowl with meringue, while you continue whisking it. Be careful not to pour into the whiskers, otherwise the sugar will be spread all over the bowl instead of being in the meringue. Whisk until you get a firm and glossy meringue.With a silicone spatula, stir 1/3 of the meringue into the almond paste you have set aside. Add 1/3 of the meringue again and fold it carefully. Do the same with the rest of the meringue. Keep folding the meringue into the almond paste until you have a batter that falls slowly from the spatula - it's called the lava stage or ribbon stage - because you can form an 8 figure-ribbon while the batter is flowing from the spatula. It's very important that the "macaronage" is done to perfection, neither too much nor too little. Because this is one of the reasons while macarons fail. If you're in doubt, it's better to fold the batter a little too little than too much, because you can always fold it a bit more. But once you've foldet it too much and got at fast running batter, you'll have to start all over.Pour the batter into a pipping bag with the round tip and make small dollops onto a tray sheet covered with silicone mat (or baking paper). I usually make my macarons at around 4 cm I diameter.Hit the tray sheet a couple of times onto the table to remove air bubbles. If you can still see some air bubbles you can remove them with a tooth pick or a scriber tool.Bake the macarons for around 12-15 minutes - the time will vary according to your oven and the size of your macarons. They're done when they're no longer wiggling.TIP: when baking in a home oven, it's a good idea to open the oven door just a tiny bit for a couple of seconds. Do that as soon as you macarons have developed beautiful feet. This will help remove the excess moist from the oven and let the macarons dry. I usually do that a couple of times during the baking.Let the macarons cool down before you remove them from the paper/baking mat.
Chop the basil finely and by using a pestle & mortar, grind it with sugar and lemon zest.Cut thin slices of the vanilla muffin and cut a circle out of each slice. Try to make as many macarons as you're planing to make.Brush some of the basil sugar in each muffin slice, and set it aside.
Assembly & Decoration
Find macaron shells that fit to one another and place them in a way, that you can put the filling in a easy way.Pipe a little of the ganache in half of the macaron shells. Place a sugar coated muffin on top of each ganache and press it a tiny bit. Pipe ganache around and on top of the muffin and close with the remainder of the shells.Brush a little egg white on each Salinis and basil leaf to decorate the top of the macaron. Drizzle with a little bit of basil sugar, if you still have some left.The macarons are best served the day after, as. the shells need time to curate the filling, and sort of melting all together. However, nothing stops you from trying it right away. If you intend to wait until the day after, I'd recommend decorating with Salinis and basil leaves just before serving.Buon appetito!