Making the Black Death Macaroons that sent two Masterchefs home

I was delighted and horrified by the wicked dessert that David Higgs presented for the five contestants to replicate in last Wednesday’s pressure test on MasterChef SA.

The dish was beautiful. I loved the complementary black and white colours and the flavours of liquorice and litchi. It was painful, though, watching people that I have grown very close to struggle with a slightly sketchy recipe and only two hours within which to recreate it.

Full of empathy and bravado, I decided to attempt it myself. Because I don’t have an ice cream machine and neither does my masochistic streak extend that far, I ignored the time constraints.

Here’s a link to the recipe: Liquorice Macaroon with Litchi Panna Cotta, Lichi Sorbet and Black Crumble

Here’s the result:

Liqurice and Litchi Dessert of Death

Not too shabby, I suppose. David himself remarked on Twitter (@David_Higgs) that it looked good enough to eat. I’ll take that as high praise.

What a mission it was though! I’m very glad that I wasn’t in that pressure test.

Will I be silly enough to try any of the other challenges coming up? We’ll have to wait and see.

My stab at David Higgs' dessert

JIA-Emptiness-Dinner-Plate
The JIA Emptiness dinner plate was kindly supplied by entrepo Hyde Park. Tel. 087 150 5369
entrepo
R 279.95

 

 

 

 

 
 

 

 

 

 
Magimix-LeGlacier
I wish I had one of these. I had to churn the sorbet by hand in a bowl over ice and salt. Old skool.

Magimix
Le Glacier Turbine Ice Cream Maker
yuppiechef
R 6 960

 

 

 

 

 
 

 

 

 

You’ll also need a stand mixer (Kenwood, Kitchen Aid), silicone macaron baking sheet (Silpat, Tescoma, Sweetly Does It), piping bag, whipping siphon with NO2 chargers (iSi, Ibili), isomalt and black gel colouring. These last two are available at good baking shops.

Happy baking!?

P.S. (2013/07/30) The liquorice and white chocolate ganache filling for the macaroons is the most delicious thing ever. It’s seriously addictive. Be warned.

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6 comments

  1. WHAT?! They had to make ALL of that? I watched the macarons pressure test they did on Master Chef USA and they only had to make the macarons and that was brutal enough!
    Hats off to the people who passed this test!

  2. Hi Neil. Just a quick question and maybe some advice….when u made the rescipe, it says add the secpnd batch of egg whites. Are these whites whisked to meringue stage as well or added unwhisked.

  3. Wow, I think this looks very impressive!! I won’t even try since every macaroon that I have tried in the past was a total disaster! How long did it take you to recreate this dih?

  4. OK the truth is that between working, pretending to be a practising artist, and the chaos of 3 children all still in nursery school I will not be making this wonderful food, nor using these innovative tools – but I will watch and learn and perhaps one day, when the chaos subsides, my knowledge from your blog will allow me to leave my hot
    dog and fish finger days far behind! Looking forward to watching and learning!


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