There are so many amazing party people penning tomes of fabulousness and one of them has been an
unattainable dream of mine...making macarons. I love macarons and I'm devoting this whole week to them and sharing all kinds of funsies.
What inspired me to talk about macarons again? Remember back in the spring I mentioned Mindy Cone's new book? Well, now it's available! I'm so thrilled to share her video and a recipe from her book that she wrote and photographed herself (!!!), Gourmet French Macarons. It has over 75 macaron recipes and if you can't tell from the cover, most of them are not ROUND!
That's right...you can make just about anything into a macaron with Mindy's book. In fact, stay tuned this week because there will be a giveaway for your own copy!
Have you no idea what a macaron is? Check out her video and learn how Mindy's macaron love started and a few peeks of the fabulous creations in her book. She is too cute and don't you love her apron? I know it well...get your own from Paper Source
As if your mouth isn't salivating enough, Mindy is sharing one of the recipes from her book.
French Macarons with chocolate ganache filling
Recipe is modified from the book (some tips, tricks, and terminology excluded). Free 1.5 in circle template download for this recipe
100g of egg whites aged at
10g cocoa powder
1. Measure out all
ingredients using a gram scale
2. Prepare the baking
sheets by lining them with a silicone mat or parchment paper. Slide a printed 1
½ inch template sheet underneath and set aside. Prepare piping bag to be filled
and set aside.
3. Sift powdered sugar, almond
mixture, and cocoa powder together two or three times through a sieve and set
4. Place the egg whites in
a large bowl or in stand mixer with wire whisk attachment. Whisk on low until
egg whites become foamy. Add the pinch of cream of tartar. Continue to whisk
until soft peaks form. Slowly add in the superfine sugar. Once all of the sugar
is incorporated, scrape down the sides with a spatula.
5. Turn your mixer on medium-high
and continue to whisk until you reach a stiff meringue. If adding liquid or gel
food dye, do so toward the end of whisking.
6. Sift 1/3 of the almond
flour, powdered sugar, and cocoa powder mixture through the sieve and into the
meringue. Fold the dry mixture into the meringue. Repeat with the remaining
mixture. Once all of the dry ingredients are incorporated, the batter will be
thick and have a dull shine. Continue to fold. As you do so, the batter will
loosen. Stop folding when the batter has a glossy sheen, a “lava-like”
consistency, and falls in a ribbon like manner off the spatula.
7. Transfer the batter
into a large pastry bag fitted with a round tip and pipe 1½ inch rounds on the
parchment paper following the template.
8. When all of the rounds
are piped on the parchment, rap the sheet pans evenly on work surface a few
times. Remove templates from below your parchment paper carefully. Let the
batter rest at room temperature for 20-40 minutes.
9. Pre-heat oven to 350
degrees. Reduce temperature to 300 degrees and bake one sheet at a time for 12
minutes rotating the pan half way through.
10. Remove from oven and allow to cool.
11. Match up similar size shells into pairs and
sandwich with filling.
About 4 dozen 1.5 in
shells (two dozen sandwiched macaron cookies)
Chocolate Ganache Filling
100 g (3.5 oz) chocolate*
1. Place chocolate in a heat proof bowl.
2. Boil cream and pour over chocolate.
3. Stir until all the chocolate has
melted and texture is smooth**
4. When warm, pipe onto macaron shells.
*I prefer to use the mini chocolate
chips when possible to speed up the process.
** If the cream is not able to melt
all the chocolate, place bowl in microwave. Heat for 20 seconds on low power.
Remove and stir. Repeat until chocolate is fully melted.
Thanks for sharing with us Mindy and stay tuned all this week for more macaron love!!
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Labels: cookies/cupcakes, food, shameless promotion