Thursday, January 14, 2010

Vanilla & chocolate macarons


I have always ooohs and aaahs every time I eat macarons. Well, I have always wanted to be able to make them, I was very pleased with my first trial with chocolate macarons. Today, I have decided to go for the vanilla ones with a chocolate filling. You all know there are so many macarons flavors... we'll see what flavor will i choose next!!!

Ingredients (for 50 macarons): 1 ¼ cup (250g) ground almonds - 4 cups (450g) powdered sugar - 5 egg whites (200g) - ¼ cup (50g) sugar - 1 tsp vanilla powder
For the filling: 7 oz bittersweet chocolate, chopped - 3/4 cup heavy cream

Prepare the ganache: In a small saucepan, heat cream over medium heat. Once cream is hot but not yet boiling, remove and pour over chocolate. Stir until chocolate has melted. Let cool at room temperature.

Put the almonds, powdered sugar and vanilla powder in a food processor and pulse until the nuts are finely ground. Sieve the mixture and set aside. In a stand mixer fitted with the whisk attachment, whip the egg whites to a good foam and gradually add the sugar until you have a glossy meringue. Add the almond-sugar mixture 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 flows like a thick ribbon, about 50 strokes.

Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds onto parchment paper baking sheets. Let the macarons sit out for about an hour then bake in a preheated 300ºF oven for 12-15 minutes. Let cool.

When cool, pipe or spoon a dab of chocolate ganache on one shell and sandwich with another one.



Macarons à la vanille et au chocolat
Ingrédients (pour une cinquantaine): 250 g d'amandes en poudre - 450 g de sucre glace - 200 g de blancs d'œufs (soit 5 blancs) - 50 g de sucre semoule - 1 càc de vanille en poudre
Pour la ganache au chocolat: 200 g de chocolat noir râpé - 200 g crème fleurette

Préparez la ganache: Dans une casserole, faites chauffez la crème à feu moyen. Une fois chaude mais pas bouillante, retirez du feu et versez le chocolat dessus. Mélangez et laissez refroidir à température ambiante.

Dans un robot, mixez le sucre glace, la poudre d'amandes et la vanille en poudre. Puis tamisez ce mélange. Réservez. Montez les blancs en neige très fermes, en ajoutant petit à petit le sucre. Saupoudrez peu à peu la poudre bien tamisée dans les blancs, et mélangez à la spatule. Le mélange doit être brillant et lisse, ça doit retomber en ruban.

Dressez avec une poche et une douille de petites boules de 3 cm sur du papier sulfurisé en les espaçant. Laissez reposer environ 1 heure et cuire au four à 150ºC 12 à 15 minutes.

A la sortie du four, laissez refroidir, puis décollez les macarons.
Garnissez-les d'une càc de ganache, et couvrez avec le 2ème macaron.



6 comments:

  1. Tres joli et appetissant, tes macarons!
    Ronelle

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  2. Very pretty. Looks like a lot of work!

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  3. They look wonderful and the vanilla/chocolate combination sounds delicious.

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  4. Excellent post. Those are my favorites because Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate) to the new (truffle, green matcha tea). 23jj

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  5. Thanks for sharing this vanilla and chocolate macarons. Really I like this recipe.. Thanks for sharing this recipe..I am going to try it..

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  6. Hey,
    Its an awesome recipe... Great blog. I really loved cooking.
    Thanks a lot for the share.

    Regards,
    Marc

    ReplyDelete