The time has almost come my friends. That- you when it's so hot in New York that my non air-conditioned kitchen becomes unbearable and I constantly complaining? (Ok- maybe I should try to do less this year!) Anyway if some people were disappointed that it was the weekend of Memorial Day unusually cold, I did loved it. Nothing more enjoyable for me to turn on the oven to cook when its cold and dreary, although it is supposed to be summer outside.
I thought a dark day would be the perfect opportunity to try my hand at a new variation on my favorite recipe macaroon, since you really can not do when it is wet and warm. I've never been with a nut Macs other than the almonds and I am so pleased to add some nuts to the mix.
I was so surprised to take the first bite tasted like these really nuts! (I'm not a strong flavor of regular almond macaroons.) Even if the shells were the almond flour half although the strong nutty flavor really came through which was the perfect pairing with the chocolate ganache-Frangelico . Are you familiar with Frangelico? It is an Italian hazelnut liqueur which I usually enjoy my after dinner coffee. In this case, I mix a little into the creamy ganache that added a little punch and nutty flavor enough to match the shells.
This is probably my favorite flavor combo of all macaroon I did! The ganache was not too sweet at all, but still perfectly rich and creamy. I bleached my nuts that gave macs same color and smooth finish (although brown spots hazelnut skin would have been nice too!)
When Mellows enough time for me to make another batch of these, I hope came with another flavor combo to compete with this One- it will be hard to beat !!
Disclaimer- this post is sponsored by Frangelico- all opinions are 100% my own.
- 150 grams almond meal (ground almonds or blanched powder) sieved. [1945021noisettes] 150 grams ground bleached, sieved
- 300 grams sugar-sifted powdered
- 110 grams egg white [sucreblanc
- 300 grams
- 75 grams of water
- 110 grams of egg white
- 8 oz milk high quality or dark chocolate, chopped
- 1 cup cream
- 3 tablespoons Frangelico hazelnut liqueur
- in a large bowl, whisk together the sifted meal almond, hazelnut meal and break powdered sugar lumps or chunks.
- Make a well in center of the bowl and pour 110 g egg whites in. Fold them gently until the mixture is well combined, thick and pasty.
- Meanwhile- place another 110 g egg whites in the bowl of a stand mixer fitted with a whisk. Let be while you make the syrup.
- In a small saucepan, combine sugar and water together and stir until dissolved. Attach a candy thermometer to the side of the pan. When the syrup reaches 225 degrees F turn the mixer stand up and begin to whisk eggs. You want them to be at the stage of soft tip, so as soon as they turn the low speed. Egg whites can expect the syrup- but once the syrup is ready, it can not wait.
- When the syrup reaches 239 degrees- pour carefully into the side of the bowl while the mixer is running. You do not want to run the syrup on the bowl or it will be COOL aim to pay right where egg whites are found on the side of the bowl.
- high temperature whisk for about a minute- then reduce speed to low and continue beating until the bowl has cooled slightly, and shiny stiff peaks have formed.
- Add ½ of the meringue almond mixture, and fold gently until combined and smooth. Gradually add the remaining meringue until the dough is smooth and ribbons of the spoon.
- Fill the piping bag with a round tip and preheat the oven to 300F.
- Prepare baking sheets with parchment paper. If your oven has a strong fan- you may want to paste points pipes on the corners to paste the parchment down. OR- you can weigh it down with butter knife along the edges.
- small pipes tours with the bag perpendicular to the hob. You will need to develop a rhythm that works for you so that your Macs are similar in size. I want to rely on built-in "1, 2, 3 release."
- That macs welt sitting until a trace of a shell is formed- 20-30 minutes will DO- maybe less. This will keep their shape during cooking.
- bake for about 12 minutes. To test whether fait- open the furnace and Wiggle top of a front cover and back. If it is super "wiggly" they need more time. perfect Macs will be just a little firm but overall wiggly-.
- When finished, remove the parchment sheet and let cool for 5 minutes on the counter. Gently peel off parchment paper and let cool completely before filling.
- Macarons taste better when "matured" in the refrigerator for 24-48 hours, and can last in the refrigerator up to a week.
- Place the chopped chocolate in a large bowl, heat resistant. Tell the cream in a saucepan until boiling, and stir in the Frangelico. Pour the cream mixture over the chocolate and stir gently until the chocolate is melted and the ganache is smooth and shiny.
- As the ganache cools, it will become thick and perfectly pipeable for your macarons!