Year of the Snake pomegranate Zumbaron recipe
- Cuisine: Modern Australian
- Prep Time: 45 min(s)
- Cook Time: 45 min(s)
- Makes 50
When asked to create an exclusive Year of the Snake themed Zumbaron for SBS, Adriano Zumbo devised a decidedly twisted sweet. His edible version of gold-flecked, red-bellied macaron snakes filled with pomegranate grenache and milk chocolate ladders is as cunning as it is clever. And you don’t need to be a master pâtissier to recreate our Year of the Snake Zumbaron – he shares his very achievable recipe for a simple pop-in-the-mouth morsel to make at home.
Standing time: 30 minutes
Chilling time: 24 hours
Level of difficulty: confident cook
300 g almond meal
300 g pure icing sugar
110 g egg white, at room temperature
300 g caster sugar
75 g water
a few drops of red or orange food colouring
2 g powdered egg white
110 g egg white, extra
200 g pomegranate purée
80 g apricot purée
20 g orange juice
2 g ground cumin
1 g saffron
500 g white chocolate
finely grated rind of 1 orange
PreparationTo make the macaron shells, put the almond meal and icing sugar in a food processor and process to a fine powder, and then sift into a large bowl.
Put the egg white in an electric mixer fitted with a whisk attachment. Put the sugar and water in a small saucepan over low heat and stir until the sugar has dissolved. Use a clean pastry brush to brush down the side of the pan to avoid any crystallisation. Increase the heat and bring to the boil. If required, add the food colouring at this stage. Cook until the mixture reaches 118°C. When the sugar syrup is getting approaching 118°C, add the powdered egg white to the egg whites in the mixing bowl and whisk on medium speed until frothy.
Once the sugar syrup is at 118°C, add it to the egg white mixture in a thin steady stream down the side of the bowl. Whisk until warm, approximately 8 minutes.
Add the extra egg white to the dry ingredients, then add the meringue and use a large spatula to fold them through until combined. Continue to fold the mixture so it begins to loosen. When the mixture falls slowly off the spatula, it is at the right texture.
Pipe 4 cm rounds onto a lined baking tray with a 7 mm plain nozzle, leaving a 3 cm gap between each macaron. Leave the macarons at room temperature for 30 minutes to form a skin.
After 10 minutes, preheat the oven to 135°C.
Bake the macarons for 16 minutes, until they have a firm outer shell. Slide the paper and shells onto wire racks to cool completely.
To make the pomegranate ganache, heat the pomegranate purée, apricot purée, orange juice, cumin and saffron in a small saucepan over medium-high heat till almost boiling. Place the white chocolate in a heatproof bowl, pour over the pomegranate mixture and stir to combine. Fold through the orange rind. Allow the ganache to cool at room temperature until firm enough to pipe. Fill a piping bag fitted with a 9 mm plain nozzle with the ganache.
Pipe the ganache onto the flat side of half of the macaron shells, then sandwich with the remaining macaron shells. Store the sandwiched macarons in an airtight container in the fridge for 24 hours to set, then bring to room temperature before serving.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Photography by Chris Chen. Styling by Jerrie-Joy Redman-Lloyd.
If you enjoyed this Year of the Snake pomegranate Zumbaron recipe then browse more Modern Australian recipes, dessert recipes, entertaining recipes, baking recipes and our most popular hainanese chicken rice recipe.
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