Thursday, March 11, 2010

I did the MAC.

MACorons that is. For the longest time I was so confused looking into bakery windows at the word 'Macaron' and wondering where all the coconut was? Any one else been in the same boat as me? Anyway after must frustration I decided to google the word, and sure enough, Macaron and Macarooooooons are 2 different desserts. And boy am I glad I made this distinguishment because Macarons are absolutely devine. The possibilities are endless with these french desserts and since googling, I have been obsessed at the many pictures of these beautiful delicate treats on foodgawker. I decided to try to make some of these babies after a trip I took to SanFrancisco- trying 4 diferent flavors at one of the best french bakeries I've ever laid...teeth into, Patisserie Philippe. Wow, each mac was bursting with its specific flavor, passion fruit, hazelnut, pistachio, rosewater...oh I was in love.

When I returned home I thought, "how hard can these be?" Haha to my surprise, VERY. I think it's more technique than anything else when making these, I definitely did not have mine down to a T the first time, but I'm destined to try, try again until I reach mac perfection. So with all else said here is my first attempt doin the MAC.
Chocolate Macarons
Makes about fifteen cookies
Adapted from The Sweet Life in Paris (Broadway) by David Lebovitz
Macaron Batter1 cup (100 gr) powdered sugar
½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar
Chocolate Filling
½ cup (125 ml) heavy cream
2 teaspoons light corn syrup
4 ounces (120 gr) bittersweet or semisweet chocolate, finely chopped
1 tablespoon (15 gr) butter, cut into small pieces
(I used a peanut butter whip for the filling this time because I actually ran out of chocolate, if I thought the filling was good enough to share, I would.) :)
Preheat oven to 350º F (180º C).
Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn't quite fine enough.
In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you're alone).
Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.

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