Thursday, March 25, 2010

Chocolate & Vanilla Bean Macarons

French Macarons

100g egg whites (it was exactly 3 eggs for me)

50g sugar

200g powdered sugar

110g blanched almonds

Innards of 2 vanilla beans

1. Combine powdered sugar, almonds and vanilla bean caviar. Put in food processor and let it go for about 2 minutes

2. Using a stand mixer whip the egg whites while gradually adding sugar until they form stiff shiny peaks

3. Combine egg whites and dry ingredients. Fold quickly at first then slow down until you have a molten sludge.

4. Put your macaron mix in a pastry bag and pipe 1.5 circles. Let sit for 1 hr

5. Preheat your oven to 300 degrees and cook for 10-12 minutes

6. Add your filling and eat.

Chocolate Ganache

2/3rds cup of Heavy Cream

1 Cup dark chocolate

Bring heavy cream to a boil. Add in chocolate. Stir. Chill in fridge until spreadable.


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