Hurricane Swirl Neapolitan Macarons

Hurricane Swiss rolls have trending on social media lately and Susanne has done a very nice hurricane chiffon. With so many hurricane bakes around, I am inspired to make my version on macarons too :).

Chocolate and vanilla shells with raspberry white chocolate ganache filling

I am also taking this chance to announce that there will be a Creative Baking: Macaron Basics book coming up hopefully before Christmas this year!! The focus will be on various techniques (mainly piping techniques) on how to create various effects or shapes for macaron shells. This will be a companion book to Creative Baking: Macarons.

As such, I won't be able to disclose too much details about this bake as it may be included in the book.

I thought of doing a completely naturally coloured and flavoured macaron to try out this technique. And so this became Neapolitan flavoured. I have a few packets of freeze dried raspberry powder so I used it instead of fresh raspberry for the ganache.

I used the French method for this small batch of 11 macarons as I wanted to use as little ingredients as possible for this experiment. You may refer to any of my French method recipes from the blog (regular and reduced sugar) to work on this design although I used a different ratio of ingredients for this bake.

What I can reveal is, you have to fill the piping bag with two colours of batter and rotate the piping bag as you pipe. There's quite a bit of details that I left out but you get the idea :). I also have a video tutorial on how to pipe these beautiful swirls but will only make it available in this blog post probably in a few months time.

Freshly baked shells!

Raspberry white chocolate ganache*

* Please refer to this blog post for the ganache recipe if you are using fresh or frozen fruit puree. Just replace strawberry with raspberry.

Ingredients:
66g white chocolate, chopped
12g unsalted butter
18g whipping cream
1/8 tsp salt
5g freeze dried raspberry powder

Steps:
1. Put all ingredients except raspberry powder in a microwave safe bowl. Melt at medium power for 20 sec and stir. Repeat until melted and smooth

2. Add raspberry powder and mix well.

3. Freeze for 2 min and whip with spatula until homogeneous. Repeat freezing and whipping until texture is light and creamy.

4. Transfer into piping bag fitted with an open star tip if you wish. Pipe swirls on the macaron shells.

Refrigerate for at least 24h before serving.

My friend who shared this with her family said it's yummy!

With love,
Phay Shing