Friday, September 16, 2011

Macaron Madness

For the past few weeks I have been working on a little project involving lots of macarons.  They are arguably one of the prettiest desserts but an undisputed tricky one to master.  From lavender macaron shells to rose ganache... I have been testing and tasting alike.  I am nearly finished and will share the finished product in due time. For now I leave you with a few macaron images.








































Recipes

Chocolate Macaron Shells

1/4 cup almond flour
3/4 cup powdered sugar
egg whites from 2 eggs, room temperature
pinch of salt
1 1/2 Tablespoons berry sugar
3-6 Tablespoons unsweetened cocoa powder.

1.In preparation for making macarons, you must separate the eggs (keeping only the egg whites) and let them rest in the refridgerator over night, then take the eggs out and let them reach room temperature just before you whip them.
2. Line baking sheet with parchment paper.
3. Sift powdered sugar and almond flour into a large bowl (discard any large
pieces).
4. In an electric mixer, beat egg whites and salt until soft peaks begin to form.
Then add berry sugar and continue to beat on high until the eggs are very stiff. At this point add the cocoa and mix well.
5. Pour the beaten egg white mixture into the flour mixture and fold with a spatula until the mixture becomes a thick ribbony batter.
6. Fit a piping bag with a #10 tip and fill with batter. Pipe 1 1/2” rounds onto your baking sheet spacing each macaron 1” apart. You can simplify this by making a template to slide under the parchment paper as a guide.
Bake for approximately 10 -12 minutes at 290 ° F.
Once cooled, fill with chocolate ganache and enjoy!

Chocolate Ganache

2 oz dark semi-sweet chocolate, finely chopped
1/3 cup whipping cream

1. Place chocolate in a mediun glass bowl and melt over a pot of simmering water stirring with a small spatula.
2. Once chocolate is melted, add cream and stir until smooth and remove from heat.
3. Place in the fridge until chilled.
4. spread over macaron shells when the ganache becomes a soft butter consistency. If the ganache becomes too hard, you can soften it in a double boiler.
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