PEACH-SAFFRON AND CORN MACARONS
This is my last peach recipe for this year! Although we are lucky to have peaches in the Bay Area, all the way up till the month of October. I adore peaches and nectarines. Yellow ones are my favorite. I love the tartness of the yellow ones.
The pretty color of the peaches makes me so happy! The shades of yellow, slight orange with a touch of bright pink truly makes for a pretty fruit!
The combination of peaches and corn in a dessert is sublime. Corn adds a subtle sweetness and creaminess, and peaches bring the tartness in a dessert. My latest macaron recipe has a Corn Ganache and a Peach and Saffron Compote in the middle.
Ingredients of the Corn Ganache
The Corn Ganache is so unique and the flavor is subtle and beautiful at the same time. The ingredients of the corn ganache are as follows:
- Fresh Corn: I have not tried this recipe with canned corn which is softer. I use fresh corn, when in season, because they are the sweetest when in season.
- Corn Syrup: is used for stabilization of the ganache and also smoothness.
- White Chocolate: I always use Valrhona. I get the bars from Whole Foods to make ganache.
- A pinch of salt: to balance the sweetness
How to make the Corn Ganache
The corn is boiled in water, to soften. Once softened, it is blitzed in a food processor, then strained through a cheesecloth to extract the liquid from the solids. The liquid is further reduced to get a concentrated liquid along with the corn syrup. It needs to be measured so you can get the accurate amount, along with the corn syrup and white chocolate.
White chocolate is melted in a microwave and once melted, the corn mixture is added until combined. It is important to blend this mixture to get a homogenous ganache. Ganache is then poured onto a small tray and put in the fridge (preferably overnight) to set. Once set, it can be put into a piping bag, fitted with a round piping tip for the macarons.
Ingredients for the Peach Compote
The ingredients for the peach compote are:
- Yellow peaches, cut into tiny pieces
- Granulated Sugar: I add about half the amount of sugar in weight as the fruit
- Pectin: helps to set the compote slightly
- Lemon juice: also adds as pectin and provides a lovely tartness to the compote
- Saffron: I love peaches and saffron and it is one of my favorite combinations.
Macaron Shells are made with basically few ingredients:
- Almond Flour: Use Bob’s Red Mill Super Fine Almond Flour for best results!
- Confectioner’s Sugar: Almond flour and confectioner’s sugar are ground together as the first step always.
- Egg Whites: I have seen recipes that use cold egg whites, however i have always used room temperature egg whites.
- Cream of Tartar: This is used to stabilize the meringue.
- Granulated Sugar: This is used to make the meringue as well, in conjunction with the egg whites.
- Vanilla Extract: I use a tad bit to add flavor to the shells.
Some tips for the macarons:
- Always ensure that you sift the almond flour and the confectioner’s sugar, atleast 4-5 times, and discard the bigger pieces that are left behind in the sifting process.
- Whip the egg whites, cream of tartar and sugar for about 5 minutes in total, and ensure that when you turn the whisk, there are stiff peaks formed for the meringue. Do not over whip.
- Bang the tray atleast 10 times for the macs to settle, and no bubbles to form on the top.
- Always let it set for atleast 40 minutes.
- If you are not decorating the macs on the same day, lay them on the tray and cover with a plastic wrap, so no air goes into the macs and hardens them. This will ensure that the center remains chewy.
I use the silpat macaron baking mats from Amazon, linked here to make my macarons. I highly recommend investing in these silpat mats since you can use them for cookies as well and the macarons come out foolproof. Plus they have the template already on the mat, which is great to help with piping.
How do I get the 2-toned macarons?
I mix the batter until it is just combined. Then I divide it equally between two medium bowls. I add color to each of the bowls (whatever color you desire). Then I start folding the batter with a rubber spatula, in one direction, like you would in the macaronnage process, until you get the ribbon-lava consistency. Stop!
Do the same with the other bowl. Now in the piping bag fitted with the piping tip, in a tall glass, start alternating and adding the colored batters. When you start piping them, they will form a swirl and pipe beautifully!
Once you have all the components ready, assembly is a breeze. Pipe the corn ganache around the macaron shell, on the flat side. Pipe a bit in the center so that the shell does not get moisture from the compote. Add a bit of the compote in the center. Place another macaron shell on the top and press gently to seal.
These macarons are sublime, and so good! If you do make them, please do not forget to tag #thejamlab on Instagram and/or leave a comment on this blog post.
Other peach recipes on my blog are as follows:
Enjoy the last few days of summer!!