Gender Reveal Cupcakes
300g almond flour
300g powdered sugar
110g liquefied egg whites (see below)
300g caster sugar
110g liquefied egg whites
1 tbsp cocoa powder
1 tsp passionfruit essence (optional)
3 drops orange food gel
sesame seeds to sprinkle
500g dark chocolate
250ml thickened cream
200g white marshmallows (mini or regular)
2 tbsp water
400g confectioners sugar (sifted)
2 drops green food gel
2 drops yellow food gel
2 drops orange food gel
4 drops yellow food gel
3 drops red food gel
Add marshmallows to a large microwave safe bowl along with water. Microwave for 30 seconds at a time, mixing each time until completely melted.
Add to the bowl of a stand mixer, along with half the sifted confectioners sugar (please note: you can do this by hand, it’ll just take a little extra muscle!)
Mix until well combined before you add the rest of the confectioners sugar and mix until it forms a dough. At this point you’ll need to start kneading by hand. Adding some shortening to your bench will ensure it doesn’t stick to anything.
Once it’s smooth and has the consistency of dough wrap it really well in plastic wrap. Let it sit for 4 hours or overnight. Once it’s set, re-knead until it’s soft. Put on some food safe gloves. Add Colour each one by adding dabs of food gel (see colour combinations above). Knead until evenly coloured. You’ll need one red, one green and one yellow.
Roll each one out right before decorating. Dusting your workbench and rolling pin with some confectioners sugar will ensure your fondant doesn’t tick to your bench.
Once you have each colour cut out. Cut out 2cm circles of the red fondant. Use a 5cm round cutter to cut out the green. I use a crinkle cutter and then folded around the edges to make it look a little more like a lettuce leaf. For the cheese, cut out 5cm squares.
Add the chocolate and cream into a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Set aside at room temperature to set. Stir it every 30 min to help keep it smooth. When it’s at a pipeapple consistency, pipe about 15-20, 4cm rounds of it onto a baking tray lined with baking paper. Chill to set. Set some ganache aside to assemble the macarons. It’s best to do this after you’ve made your macarons so you know how many to pipe.
Add half the icing sugar, cocoa powder and almond meal into a food processor and process until well combined. Repeat with the other half. This will help get rid of any lumps in the sugar. Alternatively, you may sift the two together. This must be done at least 3 times.
Empty the almond mixture into a large mixing bowl, add the first portion of egg whites and mix until it forms a paste. Cover with plastic wrap and set aside.
Add the sugar and water into a small saucepan. Give them a very gentle stir to get them mixed together. Bring to a boil on medium high heat, then turn down to a simmer. Add a candy thermometer to the pot to help you measure the temp of the syrup. As the syrup bubbles away it will splatter small bubbles of sugared water on the sides of the pot. Use a pastry brush dabbed in a little water to brush those back into the syrup. This will help prevent the syrup from crystallising. When the syrup reaches 115C, add the second portion of egg whites to the bowl of a stand mixer and start whisking them on medium/high speed to help break them apart and get them a little frothy.
When the syrup reaches 118C, pour it over the egg whites in a slow and steady stream. Whisk to stiff peaks for about 6 min. Add the orange food gel and vanilla extract at about the 3 min point, whisk into the meringue for a couple of minutes. Stop the mixer and scrape down, then whisk for an extra couple of minutes. When you can turn the bowl over and the meringue doesn’t fall out, you know you’ve reached stiff peaks.
Grab a spatula full of the meringue and fold it into the almond-sugar mixture, mix until well combined. This allows the mixture to thin out a little before you add the rest of the mixture. Fold everything together by going around the bowl with a spatula then through the middle (as demonstrated in the video). Continue folding until the batter gets thin enough that it drips off the spatula and falls in a ribbon. It should take about 10 seconds for the ribbon to disappear into the rest of the batter. That’s when you know the batter is ready to pipe.
Spoon the batter into a piping bag with a round tip.
Pipe rounds of batter about 5cm (1.38 inches) in diameter, spacing them 2cm apart on (flat) baking trays lined with baking parchment. Sprinkle with sesame seeds.
Gently tap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 30 minutes, until a skin forms on the shells. They shouldn’t be sticky when you touch them. It’s at this point that you can preheat a fan forced oven to 180C (360F)
Bake for 12 minutes. If you feel your oven is causing the macarons to brown on one side (usually the side closest to the fan) turn the tray around about half way through baking. Once they’re baked, let them cool completely.
Place a dab of ganache onto one macaron, add lettuce, add another dab of ganache and add tomato. Add some more ganache on top and place the ganache burger. Finish off by adding more ganache and the cheese. Use a kitchen torch to melt the corners of the cheese before you add another dab of ganache followed by the second cookie to make a sandwich!
PREPARE BEFORE YOU START:
1. Trays (lined with baking paper NOT grease proof paper)
2. Eggs - separate egg whites from the yolks and allow them to sit in the fridge for a couple hours. These must be measured accurately.
3. Sift almond and sugar together (if you don’t have a food processor)
STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).
AGEING YOUR EGGS: Egg whites will liquefy if you sit them in the fridge for several days, preferably a week. During that time, the egg whites lose their elasticity, the albumen breaks down and they will be much easier to whisk to soft peaks without turning "grainy".
HALVING THE RECIPE: This recipe can be halved
EQUIPMENT: You will need a candy thermometer for this recipe to know the exact time to take the syrup off the heat. They can be purchased on Amazon or from your local cake supply store.
Whisk attachment (or hand mixer)
Round piping tip (medium size, 1.5cm in width)