Batch # 11 - Blueberry White Chocolate Ganache Macarons
Brand new flavour to try for Batch Number 11. I wanted to try a different berry with the white chocolate ganache, and settled on some blueberry jam I found at the shops the other day. The new color mixing didn't go as planned. I was going to make them blue, as I want to make some blue macarons as part of a later project. However the artificial blue color scared me a bit so I added some pink and they came out mauve. I forgot my previous rule that the color will fade after baking, so some of them were more shades of grey rather than purple after their stint in the oven.
Lovely shade of mauve just after piping.
The other thing that happened was that somehow a small amount of moisture got into my food processor as I was processing the almond meal. This was terrible as the almond meal came out clumpy. I swear it was clean and dry - and shows how the tiniest amount of moisture can wreck the TPT!
Almond Meal Fail!
Okay, onto some positives! The texture was very nice this time round, and because my ganache was a bit warmer and runnier than usual, the macarons matured much quicker and within 24 hours they were perfect for eating. In fact I'm going to go and have a cuppa and a macaron now ;)
Lessons Learned -
Absolutely important to keep food processor and mixer both dry and clean, as the TPT and the meringue are both very sensitive to moisture.
Good quality ingredients are very important. I'm not very impressed with this lot of blueberry jam so far. Next time I'm going to get fresh blueberries and make my own, but currently they are going for $10 for the tiniest punnet at my local greengrocers and I need a few punnets...... so will have to wait till the prices comes down somewhat!