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Grapefruit Curd

Grapefruit Curd

There is nothing better in your local produce section right now then the citrus fruit that is available.

The selection of oranges is vast, from regular navals, mandarins, tangelos, to Seville and blood oranges you can’t go wrong. Though no matter how fabulous that oranges are I always gravitate back to the table in my produce section where I have the grapefruit display.

Ruby Red grapefruit for curd in Nutmeg Disrupted

I eat it with just a light sprinkle of sugar. But recently have been experimenting with it. The Sugared Grapefruit Rind is amazing. It is little strips of sweet Grapefruit love, full of fantastic grapefruit flavour.

Sugared Grapefruit Rind from Nutmeg Disrupted

Then I thought some grapefruit curd was in order. One word. Fabulous!

So then I started thinking of where I could use the curd and naturally Macarons seemed like the perfect place to use it.

Grapefruit Macarons with Grapefruit Curd filling from Nutmeg Disrupted

Grapefruit Curd is easy to make and using proper processing techniques you can make it for long time storage so you can always have a jar on hand.

Grapefruit Curd
 
Author:
Recipe type: Preserving
Ingredients
  • 3 ruby red grapefruit
  • 1½ cups of sugar
  • ⅔ cup of lemon juice
  • 6 eggs
  • 8 tablespoons of butter
  • 2 tablespoons of grapefruit zest
Instructions
  1. Using warm water and a tiny squirt of soap wash your grapefruit and rinse very well.
  2. Using a microplane or the fine side of a box grater remove the zest from the grapefruit.
  3. Place the juice in a small pot an bring to a low boil.
  4. Reduce until you have 2 cups of liquid.
  5. Allow to cool.
  6. Place a small pot half full with water on the stove on medium high heat.
  7. Bring to a simmer.
  8. Place the juice, eggs and sugar in a stainless steel bowl and whisk until combined.
  9. Place the bowl on top of the simmering pot.
  10. Cook, stirring constantly until it becomes thick, about 10 minutes.
  11. Remove from heat and immediately pour through a fine strainer to remove any lumps.
  12. Cut the butter into small pieces and whisk into the mixture until the butter has melted.
  13. Add the zest and stir well.
  14. Ladle the hot curd into hot sterilized jars.
  15. Add the lids and screw bands until finger tight.
  16. Place the jars into a hot water bath and process for 5 minutes.

Zesting grapefruit for curd on Nutmeg Disrupted

Ruby Red Grapefruit juice for curd on Nutmeg Disrupted

Ruby Red Grapefruit Curd from Nutmeg Disrupted

Grapefruit Curd from Nutmeg Disrupted

You can find my step by step process for French Macarons on the site. I have tried many recipes and have found success with the recipe I have posted.  I topped the Grapefruit Macarons with pieces of the Sugared Grapefruit Rind to make it the perfect Grapefruit trifecta!

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Raspberry Macarons

Raspberry Macarons

I have been meaning to make some macarons for a few weeks now.

The instagram posts from Mardi at eat.live.travel.write Tuesday afternoon pushed me over the edge!!!

Everyone loves macarons and I suspect this batch will not last long.

Raspberry is the flavor of choice this afternoon.

Some tools required for this recipe:

A scale. Either a food or postal scale will work.

A candy thermometer.

Silicone baking mats or parchment paper.

Pastry bag with a round tip. A larger Ziplock bag with the corner cut off will work in a pinch.

A stand mixer. You could use an electric hand mixer/beaters though it will make the job a bit more complicated.

Raspberry Macarons

140 grams of slivered almonds or almond meal

160 grams icing sugar

120 grams egg whites, divided in half –  room temperature.

185 grams granulated sugar, divided into 150 gram and 35 gram portions.

50 grams water

gel food coloring

flavoring
Preheat your oven to 330 degrees F. My oven cooks a bit hot so I will double up my cookie sheets to avoid to much heat from the bottom. The goal is to not brown the macarons.

Have your pastry bag ready to go with the medium round tip. I like to stand my pastry bag in a tall glass. It helps make filling the pastry bag much easier.

Place the almonds and icing sugar in the food processer, pulse until it becomes a fine meal. Transfer to a large mixing bowl and set aside.

To one bowl with 60 grams of egg whites add a few drops of the food coloring as well as a few drops of the flavoring you are using and set aside. This will be mixed into the almond meal/sugar mixture shortly.

Place the other half of the egg whites –  60 grams in your mixer bowl. Using the whisk attachment place the mixer on around 3. Once the eggs begin to get foamy slowly start adding the 35 grams of sugar.

Place the 150 grams of the granulated sugar into a small sauce pan. Add the 50 grams of water to the sugar and place it over medium heat. You will need your candy thermometer at this point of the process. Watch the heat of the sugar, we want to pull it off the heat once it hits 245 degrees F. Be sure you are not touching the bottom of the pot for an accurate read of the temperature.

When your sugar mixture hits 245 degrees F take it off the heat, increase the speed of your mixer to high, and slowly pour in the syrup.  Beat for 5 minutes.
Meanwhile, combine the remaining 60 grams of egg whites with the almond meal/sugar mixture and mix until well combined.

 

Once the meringue is ready, add it to the almond meal/sugar mixture and quickly fold it together.

Now you’re ready to fill your piping bag.

Pipe 1 1/2 inch mararons onto the silicon baking mat or parchment paper. Leave a bit of room as they will spead just ever so slightly.

Let stand for 15 minutes before baking. Gently place into the oven. Do not slide the sheets in as that can cause the macarons with baking with a tilt on one side.

In my oven they are done in 10 minutes though you may need to keep them in as long as 12, depending on how your oven bakes.

Once done carefully remove the silicone mats or parchment from the cookie sheets and allow to cool completely before removing.

Top one macaron with an icing of your choice and sandwhich it with another macaron.

 

I used a simple vanilla buttercream this time though you could really have fun with different flavor combinations.

Have fun and remember macarons are a cookie the require practice and patience.

This cookie is entered into the EatInEatOut Christmas In July Cookie Contest

 

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