Not often, Jerusalem artichoke is used in a dessert, let alone using this forgotten vegetable in Macarons. Combined with chocolate, lemon meringue and black pepper these macarons beat the pants off the classic French meringue cookies.
The ambitious chefs of Stockholm’s International Restaurant school created these original macarons with the help of Foodpairing. Read more about their Foodpairing project.
Jeruzalem Artichoke macaron
ingredients
3 egg whites
3 dl sugar
preparations
Mix all ingredients in a bowl that you put on a pot with a little water in the bottom. Place the pan on the stove and whisk until the sugar crystals have disappeared.
Place the mixture in a food processor and mix until you get a solid foam and the mixture has cooled. Blanch black pepper four times, change the water each time. Dry the pepper in the salamander and grind it to a fine powder.
Pipe the meringue on a plate and bake in the oven at 100 degrees for about 50 minutes. Sprinkle pepper on top.
Jerusalem Artichoke crême
ingredients
1 kg artichoke
1 tablespoon of mascarpone
1 tablespoon of cream
preparations
Cook the artichokes until soft. Mix and push through a fine screen mesh. Add the mascarpone and cream. Refrigerate.
Lemon meringue
ingredients
- 100 g egg white, at room temperature
- 160 g icing sugar, sifted
preparations
Preheat the oven to 90° C. Place the egg white in the bowl of an electric mixer fitted with a whisk attachment. Add one heaped tablespoon of the icing sugar. Whisk the whites until the mixture holds ‘soft peaks’. You should still be able to make out bubbles in the mixture. Add the remaining icing sugar. Continue whisking at high speed until the meringue is shiny and stiff.
Flatten the meringue on a plate, sprinkle with finely grated lemon zest and bake in the oven for 30 minutes.
Chocolate sand
ingredients
- 200 gram chocolate
- 300 gram sugar syrup
- 5 dl water
- 5 dl sugar
preparations
Melt the chocolate. Stir and add the sugar syrup slowly. Mix and boil the ingredients to 150 degrees. Stir, stir and stir until the mix becomes crumbly.
Foodpairing Education Program
This Foodpairing project of Stockholm’s Restaurant school is part of the established Foodpairing Education Program.
