Season 2: Pink Peppercorn Macaroons

Pink Peppercorn Macaroons

1. Preheat oven to 315F. Line a large baking tray with parchment paper.
2. Place almond flour and icing sugar in a food processor. Pulse for 1 minute to combine. Sift and set aside
3. Place egg whites in a stand mixer, whisk until soft peaks.
4. Gradually add sugar to egg whites, continue to whisk until stiff peaks.
5. Add beet juice, continue to whisk until meringue forms and pink in colour.
6. In 3 stages, fold almond and sugar mixture into meringue mixture until completely incorporated.
7. Place mixture in a large piping bag with no tip.
8. Pipe 1 1/2” circles on tray, 2” apart. Tap tray to release air pockets.
9. Place in oven until Macaroons are dry, rotating tray 1/2 way through baking.
10. Remove Pink Peppercorn Macaroons from oven, set aside for 5 minutes to set.
11. Gently remove Pink Peppercorn Macaroons, place on a cooling rack until assembly.

Meyer Lemon Buttercream

1. Place sugar and water in a small pot over high heat with a candy thermometer attached. Bring to a boil until sugar dissolves and temperature reaches 235F, soft ball stage. Remove from heat.
2. Place egg whites and vanilla seeds in a stand mixer, whisk until soft peaks.
3. Slowly and carefully, pour hot syrup down edge of stand mixer bowl. Careful not to pour over whisk attachment.
4. Whisk until stiff peaks and mixture cools to room temperature. Approximately, 3-5 minutes.
5. Switch to paddle attachment, turn mixer on low and gradually add butter cubes.
6. Mix until incorporated, approximately 3 minutes.
7. Add Meyer lemon oil, beat until smooth.
8. Place Meyer Lemon Buttercream in a piping bag, set aside until assembly.

Lemongrass Gel

1. Place lemongrass and water in a small pot over high heat, bring to a boil. Set aside for 10 minutes to steep and infuse flavour.
2. Strain liquid into a separate pot over medium heat.
3. Whisk in sugar and agar agar to combine.
4. Bring to a boil, remove from heat and puree in a blender. Set aside to set, approximately 20 minutes.
5. Once set, blend and place in a squeeze bottle. Set aside until assembly.

Pink Peppercorn Gel

1. Place pink peppercorns and water in a small pot over high heat and bring to a boil. Set aside for 10 minutes to steep and infuse flavour.
2. Strain liquid into a separate pot over medium heat.
3. Whisk in sugar and agar agar to combine.
4. Bring to a boil, remove from heat and puree in a blender. Set aside to set, approximately 20 minutes.
5. Once set, blend and place in a squeeze bottle. Set aside until assembly.

Assembly

1. Dot centre of plate with Pink Peppercorn Gel.
2. Place 1 Pink Peppercorn Macaroon, top-side down on Pink Peppercorn Gel to hold in place.
3. Squeeze 1/2 tsp of Lemongrass Gel on bottom of Macaroon.
4. Pipe 1 tablespoon of Meyer Lemon Buttercream on top of Lemongrass Gel.
5. Place 1 teaspoon of Pink Peppercorn Gel on inside of another Pink Peppercorn Macaroon. Gently sandwich over Meyer Lemon Buttercream.
6. Remove centre tip of top of Pink Peppercorn Macaroon to create a small opening. Place a dot of Pink Peppercorn Gel in opening.
7. Place 1 petal of edible flower on Pink Peppercorn Gel, garnish with ground pink peppercorns and serve.