Recipes from Macaron Fetish Cookbook
1) Get your tools ready. Put the tip in the piping bag, and stuff a part of the bag into it.
2) Beginners should place the bag over a container and secure the opening. This makes pouring the mixture into the bag easier.
3) Finely blend the almond flour, powdered sugar, and food coloring. Shiftinto a bowl and set aside.
4) Add the dry ingredients and start folding gently. This should take 50–60 strokes, using the “lift-turn-fold-press” motion.
5) The mixture is ready when it flows like lava, and makes a thick ribbon when lifted. It should also sink back slowly.
6) The mixture should be smooth and shiny. Any lines created when lifting it should disappear within30 seconds.
7) With a hand beater, beat the egg white until frothy. Slowly incorporate half of the superfine sugar. Beat until the egg white forms soft peaks.
8) Add in the other half of the sugar, and continue beating until the egg white forms stiff peaks. The egg white should hold up like a bird’s beak.
9) This is how a stiff-peaked meringue should look—smooth and shiny.
10) Pour the mixture into the prepared piping bag. Pull out the tip, and slowly press down the bag. Twist the top of the bag, and start piping onto parchment paper lined over a baking tray.
11) Gently press the piping bag. Then, release the pressure and make a quick swirl to finish. Repeat until all of the mixture is used up. Tap the bottom of the baking tray to release any large air pockets in the macarons.
12) Let the piped shells sit for 30 minutes. Preheat the oven to 300 °F (150 °C). Put the macarons in the oven and bake for 10–15 minutes. Let the shells cool off before removing them from the paper.
CHOCOLAT: Dark Chocolate
Makes 24 macaron shells of 1 1/2 inches (4cm)
Preparation: 30 minutes drying time
Cooking time: 12–15 minutes baking time + 45 minutes to prepare the filling
For the shells:
* 1 egg white (40g)
* 2 1/2 tbsp (30g) superfine sugar
* 1/3 cup + 4 tsp (50g) powdered sugar
* 1/3 cup (30g) almond flour
* 1/2 tsp unsweetened cocoa powder
For the filling:
* 1.75 oz (50g) dark chocolate (finely chopped)
* 3 1/2 tbsp (50g) heavy cream (35% fat)
For the shells:
* Follow the basic macaron baking methods on pages 8–11.
* Sprinkle some cocoa powder over the piped shells.
* Bake at 300 °F (150 °C) for 12 minutes. Let the macaron shells cool down before removing them from the baking sheet.
For the filling:
* Add the cream to the pot, and warm it over medium heat until it starts to boil. Remove from the heat.
* Place the chocolate in a heat-proof bowl, and melt it over water bath. When chocolate is melted, remove it from the water bath. Be careful to wear protective gloves, as the steam is very hot and could burn your hands.
* Pour the cream over the chocolate 3 times, mixing well with a hand whisk after each addition. The ganache should be smooth and shiny.
* Transfer the chocolate ganache to a small bowl, and cover it with cling wrap touching the ganache. Set in the refrigerator for 1 hour until it is slightly thickened.
* Proceed to piping. Keep the macarons in an airtight container in the refrigerator.
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