The Sydney Morning Herald logo
Advertisement
Good Food logo

Adriano Zumbo's Macaroni Road macaron rocky road recipe

Adriano Zumbo

Advertisement
Adriano Zumbo's macaron rocky road.
Adriano Zumbo's macaron rocky road.Supplied

"Zumbaron" king Adriano Zumbo shares his signature Macaroni Road recipe – rocky road studded with colourful macaron shells. You'll need a cooking thermometer to test the chocolate temperature.

Advertisement

Ingredients

  • 1.3kg milk couverture chocolate, chopped or buttons

  • 320g macaron shells*

  • 100g toasted almonds

  • 80g desiccated coconut, toasted

  • 80g marshmallows

  • 80g plain puffed rice cereal

  • 60g glace cherries

Method

  1. 1. Line the base and sides of a square 25cm cake tin with non-stick baking paper, extending the paper 5cm over the sides.

    2. Place 1kg of the chocolate in a medium heatproof bowl over a saucepan of simmering water (make sure the base of the bowl doesn't touch the water) and stir until melted. When the chocolate reaches between 45C and 50C remove the bowl from the pan and continue to temper the chocolate by adding the remaining chocolate, stirring constantly until completely melted and the chocolate reaches a temperature of 29C to 30C.

    3. Put all the remaining ingredients in a large bowl, then quickly stir through the chocolate until everything is well coated. Scrape the mixture into the prepared tin and tap the tin gently to allow the chocolate to settle. Set aside in a cool, dry place for two to three hours to set.

    4. Use the overhanging paper to lift the chocolate block out of the tin. Heat a large sharp knife by dipping it in hot water and then drying, and use it to cut the chocolate block into 5cm squares.

    *You will need 50 to 55 individual macaron shells (without filling) to make up the required amount.

    See Zumbo's macaron shell method here

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes