Tuesday, 2 December 2014

Macarons

The fall is far gone. White and snowy spirit surrounds us. It is all about Christmas preparation now - Christmas lights and songs, spicy perfumed cookies, chocolate and cakes, friends and family gathering... 

My macarons today are a perfect evidence for a personal historical failure. I followed a recipe for a roll out cookies, but ended up with a perfect macarons. At the time I mixed the ingredients, I noticed that the batter is too runny for rolling out. Piping it in macaron shells saved the day and produced these nice rustic white confections.


for the macarons:
(makes about 25)

220 g finely ground unblanched almonds
140 g egg whites (about 3 1/2 large eggs)
350 g powdered sugar
1 Tbsp lemon juice

for the chocolate ganache:

125 ml heavy cream
50 g sugar
175 g dark chocolate  
25 g butter


prepare the macaron shells:

1. Prepare the baking tins - cover the pans with silicone sheet or a parchment paper. 
2. Beat the egg whites until soft peaks are formed.
3. Beat in the sugar, adding in thirds and beating well after each addition. Beat further for about 3-5 min.

Note: You could divide the sugar - 1/3 + 2/3. Beat in the 2/3 with the egg whites (again, adding the sugar in portions). Add the 1/3 of the sugar to the almonds and grind for few seconds. The sugar will will absorb any reduced oil and will allow to grind the almonds well.

That is the proper way to prepare the macaron batter. As I mentioned, though, I was trying to make different type of cookies. 
4. Fold in the almonds. Add the lemon juice. 
5. Spoon the batter into a piping bag with a round tip and pipe 50 shells. 
6. Bake at 130 C until the shells are well raised and dry on top. Do not let them to change their colour. 
7. Place them on a wire rack to cool.

prepare the chocolate ganache:

1. Bring the cream and sugar to boil.
2. Have the chocolate chopped in a bowl. Pour the boiling cream over the chocolate. Let stay for 5 min.
3. Stir the mixture gently until well homogenized and glossy ganache is formed.
4. Incorporate the butter. Cover the dish with cling foil. Leave at room temperature. Use before it hardens completely.


Tailoring:

1. Spoon the chocolate ganache into a piping bag with a star tip.
2. Pipe swirls onto the bottom side of half of the macaroons.
3. Cover each one of the piped shells with the rest of the plain macaron shells. Press very gently.
4. Serve at store at room temperature.



2 comments:

Tante Mali said...

Oh, how wonderful! Thank you for the recipe. Will add it to my christmas cookies!!!
Looks great and fantastic pictures!
Happy days
Elisabeth

Ivelina Nikolova said...

Thank you so much, Elizabeth! Sweet Christmas!