Thank you so much for all the birthday wishes, it was so interesting to learn what everyone’s favorite birthday dessert was, as expected there were a wide variety of treats mentioned.
I had a great birthday yesterday. Oh, but the festivities haven’t ended there is more planned for today… I guess I’m still a little spoiled.
I’m working on tabulating the results to share with you on Monday when I post the winner of the Daydreamer Birthday Giveaway who will win a beautiful copy of “The Modern Cafe” by Francisco J. Migoya one of the fabulous professors at the Culinary Institute of America.
But, today we are here to celebrate the Beautiful Macaron, for today is Le Jour du Macaron!
I chose to make Choclate Caramel Macarons…
Chocolate Caramel Macarons
Adapted from Tartelette’s basic recipe
Chocolate Macaron Shells
90 grams egg whites (roughly 3 egg whites)
25 grams granulated sugar
200 grams powdered sugar
94 grams blanched almond flour
2 tablespoons unsweetened cocoa powder
Prepare the eggs:
48 hrs in advance, separate the whites from the yolks and place the whites in a super clean bowl. Leave at room temp, uncovered or loosely covered with a towel at least 24 hrs. Refrigerate after that if desired. You can use eggs that have been “aging” for up to 5 days.
Prepare the macarons:
Place the powdered sugar, almonds, and cocoa powder in a food processor and give them a good pulse until the nuts are finely ground. Sift a couple of time to remove bits and pieces. Regrind if necessary. You can also use a coffee grinder for the nuts.
Once your nuts and powdered sugar are mixed together, rub them in between your fingertips to break the bigger pieces.
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not over beat your meringue or it will be too dry.
Add the nut, powdered sugar, and cocoa mix to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.
If using convection: preheat the oven to 280F. If using regular electric or gas, preheat the oven to 300F.
When ready, bake for 18 to 20 minutes, depending on their size. Let cool.
My initial intention was to make these chocolate caramel macarons as a chocolate macaron shell filled with fleur de sel caramel sauce.
But after my taste test, I felt they needed a little kick, so I decided to whip up a little dark chocolate ganache. The result… think Rolo in macaron form. Yumm!
Here is the recipe for the Fleur De Sel Caramel sauce.
Dark Chocolate Ganache
1/2 cup bittersweet (60% cocoa) chocolate chips
1/3 cup heavy cream
In a microwave safe bowl, combine the chocolate chips and the heavy cream. Microwave in 30 second intervals at 50% power until the chocolate has melted making sure to stir the ganache in between each interval.