4/8/09

black & white truffle French macaroons...


It's always fun and excited to play with different combinations. You never know they could get along well until you make them. Don't be afraid to play around with your ingredients. Be creative and positive.

Ingredients:

for the shell
- 65 g ground almond
- 2 g grated white truffle
- 67 g powdered sugar
- 50 g aged egg white
- 67 g sugar
- 16 g water
- pinch of yellow color

Note : In order to get more flavor, whole eggs had kept with some white truffles in a container for a week before aging.

for the filling
- 100 g heavy cream
- 10 g grated black truffle
- 80 g 68% dark chocolate
- 50 g 40% milk chocolate
- 3 drops white truffle oil

Preparations:

see Hazelnut Praline French Macaroons

18 comments:

Y said...

Those look beautiful! I'm drooling at the idea of truffles..mmmm

amritac said...

Oh, Gorgeous! The photographsis beautiful and I can literally taste those macaroons!

Heather said...

Hi Thip,
can I multiply this recipe by 2 or 4 to make larger batch of the macaroons?

Thip said...

Yes, you can.
This ratio makes about one sheet pan with 1" diagram size each shell.

Anonymous said...

i love these...love them!!!! white truffles are amazing...and in a cookie..yummmmm....thip ..
you've outdone yourself..! by the way ...do you have a suggestion of how to make a lemon flavored ganache without causing the chocolate to separate by adding in lemon juice? thanks again.

chocolatecup said...

these are soooo amazingly beautiful!:)

Thip said...

Anonymous,
Allow the cream to cool to 100 degrees F before pouring into the chocolate, butter and lemon juice. Stir slowly with spatula to emulsify.
Do you mind send me the ingredients' ratio? Sometimes the separation causes by the excessive of fat, too much liquid in the formula etc.

Thip said...

Thanks, Chocolatecup, Amritac and Y. :)

Anonymous said...

Hi thip,

I was planning on using your usual ganche recipie for the lemon ganache but i just don't know how much lemon juice i am limited to adding because of the possible of separation and ruining of the chocolate and butter. emulsification can be a tricky thing. thank you for your advice. :)

pook N' house said...

You are such a macaroon queen, Thip. I can wait to see what your next macaroon creation would be.

Ever think of using pickled cherry blossom flower?

Pook is here....I am HAPPY til next Friday... :(

Vanillaorchid said...

yeahhhh.... I love truffle ka. ^O^

Vanillaorchid said...

Happy Easter and Happy Songkran day ka. :)

Thip said...

If you want to make ganache with liquid flavoring, try this one.
- 150 g heavy cream
- 1 lemon zest
- 50 g glucose syrup
- 650 g white chocolate
- 100 g lemon juice
- 50 g unsalted butter, room temp.

Note: after steep the zest for 10 minutes, strain and return the cream to its original weight by adding some milk. Bring the cream to a simmer before pour over the chocolate, juice and butter. Let them sit for 1-2 minutes before stirring from the center outward.

Thip said...

Happy Thai New year and say hello to Pook for me, House.

Happy Easter and Happy Thai New Year to you, Om.

Anonymous said...

Hi Thip,

Thank you for helping me with the lemon ganache recipe. I really appreciate it. you're the BEST!

Ginny said...

wow! they look amazing! :)

Anonymous said...

omg yummo where do you get truffles?

Thip said...

i got it from the restaurant i worked for...

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