12/16/11

festive macarons...


Macarons become my favorite treat to make for any holiday now. I like that I can flavor and color them in countless ways to fit with any holiday theme. Here's the pistachio macaron with raspberry powder on top, filled with pistachio ganache. Surprise your family and friends this Christmas with these festive macarons treat!

Ingredients:


Macaron Batter
Mass
- 75 g almonds flour
- 75 g pistachio flour
- 150 g powdered sugar
- 55 g egg whites, fresh
- pinch of green (powdered food coloring)
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Meringue
- 150 g sugar
- 37.5 g water
- 55 g egg white, fresh


Filling
- 100 g heavy cream
- 60 g pistachio paste
- 120 g white chocolate, 34% cocoa 


Preparations:


Macaron Batter
  1. Preheat the oven to 325 degrees.
  2. To prepare the mass, combine both flours and powdered sugar together, then sift the mixture through an open mesh strainer. Discard the solids. Add food coloring and egg whites, mix the mixture with a bowl scraper until it comes to a thick paste. Cover loosely with plastic wrap and set aside.
  3. To prepare the Italian meringue, cook the sugar with water on high heat over the stove to 240 degrees. While the sugar is cooking, start whipping the egg whites on medium-high speed to soft peaks. When the hot sugar has reached 240 degrees, remove from heat and pour it slowly down the side of the bowl into the egg whites, whipping as you do so. Continue whipping until the mixture cools to the touch, about a minute.
  4. Lighten the mass with 1/3 of the meringue, then fold in the rest of the meringue. Fold until the batter forms a ribbon.
  5. Place the batter into a pastry bag, pipe it to a diameter of an inch and a quarter onto a sheet pan lined with a silicone mat. Let rest for an hour before baking.
  6. Lower the oven temperature to 300 degrees, and bake for about 10-12 minutes.
  7. Leave them cool at room temperature. Fill them with filling and store in the refrigerator overnight to develop the texture and flavor.
Filling
  1. Melt the chocolate in a saucepan over a bain-marie.
  2. Combine the cream and pistachio paste together in a saucepan, bring the mixture to a boil.
  3. Remove from heat, pour it slowly over the melted chocolate. Using a spatula, mix the cream into the chocolate quickly in the center to create a smooth and creamy texture.

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