Recipe: Arnold Schwarzwalder (The macaron gets terminated) by Alastair Wise »

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Arnold Schwarzwalder  (The macaron gets terminated) by Alastair Wise

Arnold Schwarzwalder (The macaron gets terminated) by Alastair Wise

 

After years of working with Gordon Ramsey, Alastair Wise returned to Tasmania and, with his wife Teena,  runs a sweet parlour and cakehouse in Hobart, aptly called Sweet Envy. For the Langham MasterClass at the 2015 Melbourne Food & Wine Festival, Alastair whipped up this decadent little number. 

Schwarzwälder translates to Black Forest so given this macaron is a tower of deliciousness including cherry cream, chocolate, Kirsch cream, maraschino jelly and amarache cherry jam, the name is highly appropriate!
 

Arnold Schwarzwälder (The macaron gets terminated ) by Alastair Wise

INGREDIENTS (serves 12)

Macaron

  • 300g almond meal
  • 300g icing sugar
  • 110g egg white
  • 300g caster sugar
  • 75ml water
  • 110g egg white
  • 1g cherry macaron colouring

Majikthise Cremeux
(aka the fun loving cyanide cream… who said macarons won’t kill you!)

  • 500g cherries, preferably sour
  • 240g sugar
  • 100g egg
  • 120g yolks
  • 4 gelatine leaves
  • 150g butter

I Wish I Was A Tim Tam

  • 140g butter
  • 100g milk powder
  • 100g flour
  • 30g cornstarch
  • 60g caster sugar
  • 2g salt
  • 225g Manjari chocolate

Kirsch Cream

  • 500ml cream
  • 50ml Kirsch
  • vanilla
  • 50g caster sugar

Maraschino Jelly

  • 100ml Maraschino Liqueur
  • 100g Caster Sugar
  • 175ml Water
  • 22g Gelatine
  • Amarache Cherry Jam
  • 100g Cherry puree
  • 100g Caster Sugar
  • 2g Pectin Nh

METHOD:

Macaron

  • Sieve the almond meal and the icing sugar together and place the first listed egg whites on top without stirring. Bring the caster sugar and water to the boil and cook to 118°C.
  • Whisk the second listed egg whites and make an Italian meringue.
  • Once cool, fold in the almond mixture.
  • Put a small amount of mixture aside.
  • Add cherry colouring to the remaining mixture.
  • Pipe for 6cm and whirl with the reserved white.
  • Let skin and bake in a cool oven

Majikthise Cremeux

  • Bring the cherries to the boil including the pips.
  • Stick blend and return to the boil.
  • Add sugar, egg and egg yolks and continue to cook as for an anglaise before passing.
  • Bloom the gelatine and add to the cherries.
  • Mount with butter.
  • Place in a paper lined sheet pan and freeze.

Wish I Was A Tim Tam

  • Melt the butter.
  • Mix all the remaining ingredients, except the chocolate.
  • Bake in clumps in a moderate oven for 20 minutes.
  • Cool.
  • Toss in the melted chocolate thinned with a splash of oil.

Kirsch cream

  • Place all ingredients in a bowl and whisk to firm peaks.

Amarache Cherry Jam

  • Bring cherry puree to the boil.
  • Mix the pectin and the sugar together and add to the pot.
  • Bring back to the boil 1 minute.

To Build

  • Cut a disc of cremeux and place on a macaron shell with a little of the cherry jam.
  • Pipe a generous ring of the cream and liberally scatter with the tim tam.
  • Fill the hole with the jam and jelly and slap on another macaron shell.
  • Voila!

 

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May 19th, 2015
 
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