Wednesday, March 9, 2011

Macarons

Well friends, I finally got around to making these delicious cookies (I first talked about making them here). I would be lying if I said to you they came out perfect the first time, far from it (I have tried it 2 times and I am still not happy with them). I may have to give it another try...  We'll see. In the mean time, here is the recipe I used if you want to give it a try...

For the Macarons:

1 ¼ cups icing sugar
4 oz (1 cup) almond flour or finely ground almonds
¼ cup plus 2 tbsps egg whites at room temperature
pinch of salt
¼ cup granulated sugar

Allow egg whites to thicken by leaving them uncovered at room temperature overnight. On three pieces of parchment, use a pencil to draw 1-inch (2.5 cm) circles about 2 inches apart. Flip each sheet over and place each sheet on a baking sheet.

Push almond flour through a tamis or sieve, and sift icing sugar. Mix the almonds and icing sugar in a bowl and set aside. If the mixture is not dry, spread on a baking sheet, and heat in oven at the lowest setting until dry. In a large clean, dry bowl whip egg whites with salt on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to stiff peaks – the whites should be firm and shiny.With a flexible spatula, gently fold in icing sugar mixture into egg whites until completely incorporated. The mixture should be shiny and "flow like magma". When small peaks dissolve to a flat surface, stop mixing.

Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheets, in the previously drawn circles. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form.

Bake, in a 160C/325F oven for 10 to 11 minutes. Use a wooden spoon to keep the oven door slightly ajar, and rotate the baking sheet after 5 minutes for even baking.

Remove macarons from oven and transfer parchment to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.

Pair macarons of similar size, and pipe about ½ tsp of the filling onto one of the macarons. Sandwich macarons, and refrigerate to allow flavours to blend together. Bring back to room temperature before serving.

For the filling:

Mix together passion fruit curd (recipe here) and mascarpone cheese. The quantity depends on how much passion fruit flavor you like...

Recipe and other filling options here.

To celebrate the occasion I helped my daughter plan a tea party. Dad helped her making the tisane.


Tisane recipe from Alice Water's Fanny at Chez Panisse

Recipe souce here

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