Delicious recipe for various flavors of French Macaroons - WBTV 3 News, Weather, Sports, and Traffic for Charlotte, NC

Delicious recipe for various flavors of French Macaroons

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CHARLOTTE, NC (WBTV) - Chef Josh from Bar Cocoa at the Ritz Carlton Hotel in Uptown Charlotte visited WBTV News Sunday Morning to share his recipes for several different types of French macaroons.

The recipes follow:

Vanilla macaroons

125 Grams Almond Flour

63 Grams   Powdered Sugar

43 Grams   Egg Whites

125 Grams Granulated Sugar

55 Grams   Water

41 Grams   Egg Whites

63 Grams   Powdered Sugar

As needed  Vanilla Beans

Sift together almond flour and first powdered sugar into a large bowl. Add first egg white and form a paste. Once paste is formed add the vanilla powder.

In a small pot cook sugar and water to 117 degrees Celsius. In a mixing bowl combine second egg whites and powder sugar mixing on medium. 

Once sugar has reached proper temperature, add to egg whites in mixing bowl and mix until just slightly warm and slightly thicker. Combine with paste in third. Pipe on to silpat covered baking pans and bake at 310 degrees for approx 11 mins.

Chocolate macaroons

1       cup   Almond Flour

2/3    cup   Powdered Sugar

1/4    cup   Cocoa Powder

½       cup   Aged Egg Whites

½       tsp    Cream of Tartar

¾       cup   Granulated Sugar

In a food processor, pulse almond flour, powdered sugar and cocoa powder, 4 times for 3-4 seconds each time.

Scrape bowl with a spatula in between pulses.

Sift with a fine-mesh strainer on to parchment paper.

Using the whisk attachment, whip the egg whites and cream of tartar together until soft peaks form (about 2 minutes)

In a small sauce pan, heat granulated sugar and ¼ cup of water over medium heat. Stir to dissolve sugar.

When Sugar reaches 230◦F on candy thermometer, add coloring.

Cook sugar to 235◦F.

When 235◦F is reached, remove from heat, and carefully pour the syrup down the sides of the mixing bowl with the mixer at medium speed.

Continue until stiff peaks form (around 4 minutes).

The meringue should be lukewarm and glossy.

Place sifted dry ingredients in a large bowl, pushing the dry mix to the outer edges to create and well.

Add the lukewarm meringue to the center of the bowl.

Using a rubber spatula, stir, from the center out, allowing the dry ingredients to mix into the meringue. (about 1 minute).

Let batter rest 45 – 60 minutes.

Pipe ‘quarter' size mounds onto a silicone mat or parchment lined baking sheet (at least ½ inch apart)

Tap the sheet pan on the counter to ensure that there is no air in the batter.

Bake at 200◦F for 17 minutes, to dry the shells.

Increase temperature to 350◦F and continue to bake for 8-9 minutes

Red Velvet Macaroons

1 ¼    cups  Almond Flour

¾       cup   Powdered Sugar

1      pinch          Fine Sea Salt

½       cup   Aged Egg Whites

½       tsp    Cream of Tartar

¾       cup   Granulated Sugar

3       drops          Red Food Coloring                

In a food processor, pulse almond flour, powdered sugar and salt, 4 times for 3-4 seconds each time.

Scrape bowl with a spatula in between pulses.

Sift with a fine-mesh strainer on to parchment paper.

Using the whisk attachment, whip the egg whites and cream of tartar together until soft peaks form (about 2 minutes)

In a small sauce pan, heat granulated sugar and ¼ cup of water over medium heat. Stir to dissolve sugar.

When Sugar reaches 230◦F on candy thermometer, add coloring.

Cook sugar to 235◦F.

When 235◦F is reached, remove from heat, and carefully pour the syrup down the sides of the mixing bowl with the mixer at medium speed.

Continue until stiff peaks form (around 4 minutes).

The meringue should be lukewarm and glossy.

Place sifted dry ingredients in a large bowl, pushing the dry mix to the outer edges to create and well.

Add the lukewarm meringue to the center of the bowl.

Using a rubber spatula, stir, from the center out, allowing the dry ingredients to mix into the meringue. (about 1 minute).

Pipe ‘quarter' size mounds onto a silicone mat or parchment lined baking sheet (at least ½ inch apart)

Tap the sheet pan on the counter to ensure that there is no air in the batter.

Bake at 200◦F for 15 minutes, to dry the shells.

Increase temperature to 350◦F and continue to bake for 8-9 minutes

Chocolate ganache

15     oz.              50% Couverture Chocolate

1       Pt.               Heavy cream

Bring cream to a boil then pour over chocolate. Whisk until fully melted.

Continue to stir occasionally until smooth. Strain and cover

Let cool completely before using.

Cream Cheese Icing

1/2    stick  Unsalted Butter

1       cup   Powdered Sugar

9       oz      Cream Cheese, softened

1       tsp    Vanilla Extract

Beat butter and powdered sugar in mixer until light and fluffy. Scrape bowl to prevent lumps.

Add cream cheese and continue to mix until smooth, scraping the sides of the bowl frequently.

Add vanilla extract and blend well.

Store in an airtight container in the refrigerator.

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