Chinese New Years Mandarin Macarons with Mandarin Jasmine Ganache

Stumble

It’s Chinese New Years tomorrow and this year we will be welcoming the year of the Monkey! As in many other Chinese households, Chinese New Years has always been a BIG thing for us growing up. There were lots of fun visits to the homes of friends and families where we’d be given red pockets or “li see” by married adults. These red envelopes were filled with money so needless to say, children were especially excited to make these visits to their relative’s homes.

Once together, we’d have many scrumptious meals together partaking in “auspicious” foods that are synonymous phonetically with positive attributes like good luck (oysters), prosperity (black fungus), abundance (fish), improvement (glutinous rice cake), reunion (sweet rice balls), longevity (noodles) and last but not least, wealth (oranges). Hence, my little sweeties today.

These mandarin orange macarons are really easy to make. You only need to bake the orange shells and then spend some time sculpting the fondant. Once you get the hang of it, you’ll be able to make them quickly and the results are well worth it. I’ll be bringing them to Chinese New Years dinner and I’ll surely leave with some “li see” of my own. It sounds like an amazing new year already 🙂

I wish you a very happy, healthy and prosperous new year ahead. And if you haven’t yet, subscribe to my blog newsletter or YouTube channel. In this latest Mandarin Macaron video, you will even hear me speak Chinese! You don’t want to miss me embarrassing myself 🙂

XOXO,

Mimi

Me in a several decade old Cheongsam belonging to my Auntie. She told me that she wore this on her wedding day when she was still as “thin” as I am now. I put it on this year and found that I’m almost unable to button it up fully. Too many macarons perhaps?………

♥ORIGINAL Best French Macaron Tutorial can be found here ♥

♥ MIMI’S MANDARIN MACARONS ♥
Makes 12 Mandarin Macarons

♥ MANDARIN BATTER INGREDIENTS:
– 65 grams almond flour
– 65 grams icing sugar
– 45 grams castor sugar
– 50 grams aged egg whites
– 1/8 tsp cream of tartar
– Orange Gel Colour (2 drops of Orange from Americolor)

♥ EXTRA SUPPLIES (besides ones needed for regular macaron making):
– Green Gel Colour (a smidge of Avocado from Americolor)
– Pink Gel Colour (a smidge of Soft Pink from Americolor)
– Bow Insterter Tool or Sharp Knife
– Veining Tool or toothpick
– Fondant (a very small amount)
– Black Edible Pen

Mandarin Jasmine Ganache Recipe

Mandarin Jasmine is a classic pairing from the orient. I add a little bit of pink salt to bring out the mandarin flavour which, although strong, can be just a bit flat. Lastly, to avoid pesticides or toxins, use only zest from an organic mandarin.

♥ 100 grams of semi-sweet chocolate

♥ 100 grams of heavy cream

♥ 25 grams butter

♥ Zest of one organic mandarin

♥ Natural jasmine extract

♥ Himalayan pink salt

– chop up the chocolate and place in a heat safe bowl

– heat up the heavy cream in a small sauce pan on low heat, watch it so that it doesn’t over boil

– once it comes to a simmer, immediately pour it over the chopped dark chocolate

– blend vigorously with a spatula until fully incorporated

– add the butter

– add 2 tsp. of jasmine extract when the mixture is no longer hot, stir

– add mandarin zest, stir

– place it in the fridge and let it cool off and firm up before piping (1-2 hours)

– after piping onto the shells, sprinkle himalayan sea salt onto the ganache before assembling the top shell

Small Batch of Edible Glue for Applying the Leaves & Blush

♥ 20 grams icing sugar

♥ 1 1/2 tsp. of meringue powder

♥ water in a spritzer bottle

Combine the dry ingredients in a glass bowl. Spritz the water onto the dry ingredients a little at a time and then blend everything together until you reach a thick consistency. If it’s too runny, add more sugar. A spritzer is great for controlling the amount of water you are adding at one time.

WATCH VIDEO TUTORIAL HERE:

Comments

Jo says

February 15, 2016 at 5:03 am

Honestly, these are the cutest and boy, weren’t they delicious! You look so good in the traditional Chinese jacket.

xo Jo

http://www.whiterosesandcoffee.com/

- Mimi says
  
  February 21, 2016 at 6:06 am
  
  Thanks Jo!! I only get to wear it once a year. But I bet soon, I will no longer fit into it lol