Sunday, January 27, 2013

Sweet Treats

Variety Of Macaroons
Crunchy Egg Shell Like and Sweet taste

Macaroons....Who doesn't love it ? Theses chewy, delicious French cookies are truly a sweet treat. Filled with almonds, sugar, egg white and creamy Ganache. And they can be made into a variety of flavors, like Chocolate, Vanilla, Almond pear mouse and the list goes on and on.
This Sunday afternoon i'm exploring new adventure cooking, bake my first MACARONS from my "Cocina"
ok, no further notice let's start with the history before we actually bake them.  

Originally the Macaroons cookies comes from Italy, The English term Macaroon came from French word 'Macaron' and from Italian word 'Macarone' means dumpling. The most popular variety macaroon is Flasher Bell cookies which is actually Coconut macaroon.
In legendary explanation it is said that the Macaroons were invented in an Italian monastery in 1792, later two Nuns during French revolution bake and sold Macaroons to support their livings and eventually these two nuns were known as 'Macaron sister', and this is how the receipe for macaroon spread and became popular.
How to make French Macaroons
The Ingredients

  • 4 large egg white
  • 1/3 cup sugar
  • 1 1/2 cup icing sugar
  • 1 cup almond meal / almond flour
  • 2 gram salt / few pinch
  • food colouring or use Coco powder for Chocolate Macaroons 

For Ganache Filling

  • 4 ounces bitter sweet Chocolate, Finely Chopped
  • 1/2 cup heavy Cream
  • 2 table spoons unsalted butter cut into cup

Macaroon Recipe Directions

Preheat the Oven to 350 degrees F
Place egg whites and cater sugar in a bowl and mix with electric mixer for 8-10 minutes, add food colouring or coco powder (your choice) and continue to mix for futher 30 seconds to a minute, the mixture should look stiff and dry.
Sift the Almond meal / flour and icing sugar and little salt, discarding any almond meal lumps that are too big to pass through the seive. fold into the egg whites mixture, it should take roughly 50 folds until the mixtures is smooth and a very viscous liquid but not runny. Over mix and your Macarons will be flat and have no foot, if under mix they will not be smooth on top

Pipe onto trays lined with baking  papers, rap trays on the bench firmly to prevents cracking than bake in the oven for 20 minutes. Check if one comes off the trey cleanly, if not bake for little longer. if they are looking done on top move to the bottom shelf of the oven for the remaining time to help bake base.

For the Genache Filling
  • Place the chopped Chocolate in large bowl
    • Warm the cream in a small saucepan over medium heat until it just start to boil, stir it into the chocolate without creating bubbles. let it sit for a minute, add the butter and stir until smooth. Chill in the refrigerator about 15 minutes until thickened but still spreadable after that you can piping onto macarons

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