Tag Archives: macaron

French Macarons with Chocolate Ganache

Amy and I had our second round with French macarons last week before my mountain climbing trip (more on that later). These turned out even better than the first batch. We used the same Martha Stewart recipe as last time. This recipe has worked well for us so far and I highly recommend it.

This time around we decided to use chocolate ganache as the filling instead of jam. Neither of us liked the flavor of the game with the macarons. Also, we used red food coloring to make bright reddish-pink macarons as opposed to the yellow ones we made before. The deep pink color was nicely set off by the dark chocolate ganache. For the chocolate ganache we used Mark Bittman’s recipe from How to Cook Everything. This is one of the most successful recipes I’ve had from one of his cookbooks, especially in the dessert section.

Recipe from Martha Stewart’s website:

Ingredients

1 cup confectioners’ sugar
3/4 cup almond flour
2 large egg whites, room temperature
Pinch of cream of tartar
1/4 cup superfine sugar

Directions:
1. Pulse confectioners’ sugar and almond flour in a food processor until combined. Sift mixture 2 times. Note: We did not use a food processor for this. We simply mixed the two together with a rubber spatula in a bowl and then sifted. I prefer to dirty as few dishes/utensils as possible when tackling a large project late at night.

2.Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.

3. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees. Note: We did not use a pastry bag. Amy forgot it at her house and we didn’t want to waste time going over to her house to get it. Instead we used a Ziploc bag with the a corner cut. This actually worked much better than the pastry bag that we had purchased at Beverly’s Fabrics and Crafts.

4.Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)

5.Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months

Chocolate Ganache Recipe
Makes about 1 1/2 cups
Time: 15 minutes

Ingredients
1 cup heavy whipping cream
8 ounces semi-sweet baking chocolate, roughly chopped

Directions:
1. Put the cream in a pot and heat it until it’s steaming. Put the chocolate in a bowl, pour on the hot cream, and stir until the chocolate is melted and fully incorporated.
2. Refrigerate for about twenty minutes until thickened. This will make it easier to spread on the macarons.

 

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Macarons Attempt #1

Today Amy and I attempted our first batch of macarons. I have been waiting to attempt this allusive French cookie for a while now and finally took the plunge. The rumors floating around the internet are that this is incredibly difficult and there are many ways to fuck it up. There are also rumors floating around that Elvis is still alive and Madonna is a woman, but you can’t believe everything, now can you?

Whipping the egg whites to soft peaks.

Now macarons are difficult to make. They are not straightforward, simple, or quick. They are time consuming, require multiple steps, and you need to pay attention to what you are doing. They are more complicated than souffle, but I think a lot of things are more complicated than souffle, such as unlocking my front door after I’ve had a couple of beers. They are definitely worth the time and really it’s quite fun to make these little guys. Having a partner in crime definitely made the whole process more enjoyable.

My partner in debasing French food: Amy

We started with a journey to Safeway where they did not sell almond flour. They sell three million different brands of peanut butter and a package with three thousand boneless, skinless chicken breasts but they do not sell almond flour. Bummer. This meant we had to take an extra trip to Whole Foods on 41st Avenue to get almond flour. Before going to Whole Foods we bought a pastry bag (it was actually called a cake decorating bag) and an assortment of tips, which we ended up using none of. At Whole Foods we bought our almond flour which was ridiculously expensive. Seriously. They’re almonds. Ground up. Why do they cost twelve dollars for a pound? Sigh.

Our stiff peaks could have been stiffer.

When we got back to Amy’s apartment, we started the macaron making process. And yes it is definitely a process. We used Martha Stewart’s macaron recipe because we both find Martha to be an anal retentive, attention to detail kind of gal which is perfect for this sort of endeavor. We started with two egg whites in the stand up mixer on medium and mixed them until they were foamy. When they are foamy add a pinch of cream of tartar. Then beat some more until you achieve soft peaks. Soft peaks will fall over. Your eggs will look like marshmallow fluff. When your egg whites look like marshmallow fluff, then add a 1/4 of superfine sugar and beat on high until you achieve stiff peaks. To tell whether or not your peaks are stiff enough hold the bowl over your head for ten seconds upside down. If they do not come out then they are stiff enough. If they come out then well you need to start over again.

The mixture after the flour/sugar was added as well as food coloring. 

*In the real world, stiff peaks will not fall over at all. They will look like stiff, puffy clouds. You do not need to hold a bowl upside down over your head. *

Now while this is going on, the other person should have been sifting the cup of confectioner’s sugar and 3/4 cup of liquid gold (almond flour). We did not sift it enough. IT WAS FINE. NOTHING BLEW UP. In retrospect we could sift it more.

When your peaks are stiff (ours could have been stiffer and STILL NOTHING BLEW UP), then begin to fold your sifted flour and sugar mixture in. You want to fold it gently in a figure eight pattern just like you would with a souffle or any other sort of meringue. Make sure that you are only adding in about a 1/4 cup of your flour/sugar mixture at a time as to not overload your egg whites. Once you have mixed in all your flour then add your food coloring. We decided on yellow. I used five drops of yellow and it came out a nice, light buttercup yellow.

Now you get to do the messy part or what for us was the messy part because our twelve inch pastry bag was too small. Scoop your mixture into a pastry bag fitted with a crescent moon tip or be like us and just go bareback. It worked fine. We got mostly circle shapes. We had a kidney shape. It was cute. There were also Mickey Mouse ears but we’re not going to talk about those. Now squirt out your mixture in a circular shape on a baking sheet lined with parchment paper. Oh by the way you should have pre-heated your oven to 375 at this point.

Once you have made your circles let them sit for about ten to fifteen minutes to develop a skin. Yes, they start growing organs. They are magical. During this time also decrease the temperature in your oven from 375 to 325. Once your macarons have grown skin, put them in the oven for five minutes. Then rotate the cookie sheet and cook for another five minutes. Then take them out of the oven and let them cool before removing them from the cookie sheet. Fill with buttercream frosting, ganache, a mixture of marscapone and jam, or coagulated blood.

We got feet and our tops were smooth. We achieved a lot this first batch, but we still need to work on it.

If you would like more exact instructions check out Martha Stewart’s recipe: http://www.marthastewart.com/318387/french-macaroons