So after my sad Macaron report from last week, I decided I would try to brave the Mac world again. They came out decent enough that I thought I could share some pictures. As you can see they look more like a different type of chocolate cookie than Macarons. I did manage to get the meringue to work this time- but I don't think I mixed it quite enough. They didn't crack but they are a little to flat and there are no "feet" like the first batch. However, there is one thing that I can say... they are absolutely, insanely delicious. Because of the coffee/chocolate nature of this particular cookie, they are super rich. And since the recipe only makes about eight cookies, it's a good thing that one can be satisfactory ;) Overall- lots of time and work, but they are really fun. I will be making them again- third times a charm? Maybe a raspberry or lavender in the spring. We will see :)
Oh yes, while I'm here (hehe) I am excited to say that Vivi Girl Shop has titled me blogger of the month! Head on over to check out the feature!
Also, someone made it known to me that one of my style gallery shots was posted on ModCloth's Instagram- so exciting!
3 tablespoons almond meal
⅓ cup powdered sugar
2 tablespoons cocoa powder
1/8 tsp instant espresso powder
¼ cup egg white
2 tablespoons sugar
1/8 tsp salt
This will make more than you need, but it's wonderful added to frosting, poured in a tart shell or used as a dip for, you know, everything. If you don't plan to use it within a week, store leftovers in the freezer.
1 cup ¼ bittersweet chocolate, finely chopped
1/2 tsp instant espresso powder
1/8 tsp salt
⅔ cup heavy cream
Get the baking tray with baking paper ready. You would ideally need two trays for this quantity.
In a food processor or grinder pulse the icing sugar, ground almonds, espresso powder and cocoa powder till nice and powdery.
Then sift the mix a couple of times and make sure there are no lumps. The mix may still be not fine as icing sugar, but it should not have any larger chunks or lumps whatsoever.
Using a free standing mixer with whisk attachment or a hand mixer, whisk the egg whites till frothy.
Then add the granulated sugar bit by bit, while continuously beating, till soft peaks form. It should hold its beak shape when you lift the whisk up, but shouldn't be too dry and stiff.
Into the almond-sugar mix add the meringue and fold it in using a spatula by starting from the bottom and continuing to the top, till you get a smooth even mixture.
The batter should fall back in ribbons when you lift the spatula. Also put a spoonful on a plate and if it spreads out on its own, then you are good to go. If it doesn't, then give a couple more folds and it should be fine.
Place the batter into a piping bag with a plain tip, and pipe away, leaving about 2 inches gap between the shells.
Leave aside to dry for half an hour.
Towards the last 10 minutes, pre heat the oven to 285 F and once the time is up, place the tray in the middle rack and bake for 12 to 15 minutes.
Once done, cool on a rack completely before doing the filling.
For the filling, bring the cream to a gentle boil and pour over the chopped chocolate. Keep aside for a few minutes.
Once the entire chocolate has melted, stir gently to mix it all in and get a smooth and silky texture.
Keep aside to cool completely
When ready to assemble, pipe the macaron shells and sandwich them.
If you try this recipe, let me know how it works out for you!