So in my last post, I talked about how I made 200 macarons in a day. I also talked about how I made lavender macarons and another macaron flavour with a very strong smell. If you tried to guess, you’d probably have gotten it right. Durian macarons!
Now, huge disclaimer here: I do not like durian at all. I’ve tried it many times as a kid, as a teenager and have just decided never to eat it anymore since I don’t like it at all. I’m completely fine with the smell and the texture – it’s just not something I really appreciate.
So why durian? Everyone I gave these macarons to asked me that question. Well simply because all (or most) Singaporeans LOVE durian. I sacrificed my lovely hands to reek of durians for the rest of the day just for the sake of macarons. I know, I do not believe it myself.
It was quite fun making these macarons due to several reasons.
For starters, Jancy & I tried out the French Meringue method to make these macs. Ever since getting it right with my Italian method, I’ve never turned back. However, we wanted to see which would yield a better result & comparing the two, I think the French gives a slightly chewier texture while the Italian a fluffier one. It’s probably all about personal preference and how you feel the weather will be like that day.
My sister prefers the Italian shells whereas some people I gave these macarons to said they really liked this batch because they were “melt-in-your-mouth”. Strange as it sounds, I wouldn’t really know. I love making macarons but eating them, that’s a different story altogether.
I’m still working on perfecting this recipe but I imagine that a firmer pastry cream or more butter will help the durian macarons hold better. I’ve provided the recipe that I worked with but *disclaimer* it’s going to be a bit difficult to work with in the heat – you must eat it almost straight out of the fridge.
Makes 72-80 macarons
Ingredients (Macaron Shell)
- 180g almond meal (ground almonds)
- 180g pure icing sugar
- 150g egg whites
- 250g caster sugar
- Yellow food colouring
- Sift ground almonds and icing sugar together
- Put egg whites in mixer and whisk until firm stable peaks form. Add colouring that you want at this stage.
- Fold through almond mixture until meringue reaches ribbony texture
- Pipe out rounds on the baking parchment (as per the Italian method)
- Leave in a dry place (air-conditioned room, preferably) until a skin forms.
- Preheat oven to 150 degrees celcius
- Bake for 10-12 minutes or until the shells are firm enough to not move from the parchment paper (i.e. when you shake one shell, the whole parchment moves as well)
Ingredients (Crème Pâtissière)
- 125g milk
- Beans from half a pod of vanilla bean
- 30g egg yolks
- 30g caster sugar
- 17.5g corn flour (cornstarch)
- 50g unsalted butter
- Heat milk and seeds in medium saucepan over medium-low heat until almost boiling
- Remove from heat
- Whisk egg yolks, sugar and cornflour in a bowl until thick and pale
- Gradually whisk in the hot milk
- Return mixture to pan and whisk constantly over medium heat until custard comes to a boil
- Boil for a minute
- Transfer to another bowl & wrap with cling wrap, pressing on it to ensure that a skin does not form
- Cool until about 50 degrees celcius (cool to touch) and then whisk in butter until smooth (electric mixer will be easier)
- Cover with cling wrap and place in fridge
- Use a whisk to whisk up before using
Ingredients (Mao Shan Wang filling)
- One box of mao shan wang durian
- 100g butter (I think I will try 180g next time)
- 100g crème pâtissière
- Cream butter until pale
- Add crème pâtissière and mix until well combined
- Add durian
- Pipe a generous amount of Mao Shan Wang durian filling onto a shell and close with another.
- Leave in freezer/fridge for 24 hours before serving
- Keep for a maximum of 3 days (durians are extremely perishable)
Hope that this recipe is yummy for you as it was for everyone who tried it. While I’m not a durian fan myself, I’m proud that I was able to come up with something like this with Jancy. However, huge disclaimer again – this durian macarons recipe is far from perfect and definitely not something that can hold out at room temperature for long!
Hence, I’ll be experimenting with it again to see how I can better improve it! I’ll let you know how it goes 😉