Subj : Passover Desserts - 37
To   : All
From : Dave Drum
Date : Sat Apr 20 2024 03:47 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chocolate Caramel Macarons
Categories: Cookies, Nuts, Chocolate
     Yield: 30 servings

   180 g  Confectioners' sugar(1.75 c)
    95 g  Almond flour or ground
          - almonds (1 c)
    30 g  Natural unsweetened cocoa
          - powder (5 tb)
   1/4 ts Fine salt
     3 lg Egg whites; room temp
   255 g  Granulated sugar (1 c + 3
          - tb)
    57 g  Bittersweet chocolate (2
          - oz); chopped

 Line two or three baking sheets with parchment or
 nonstick baking mats.

 In a bowl, whisk together confectioners' sugar, almond
 flour, cocoa powder and salt.

 Place egg whites in the bowl of a stand mixer fitted
 with whisk attachment. Beat on medium speed until egg
 whites are white in color and hold onto the bottom of
 the whisk, 2 to 3 minutes. Continue to beat, slowly
 adding 40 grams (3 tablespoons) granulated sugar until
 peaks are stiff, about 1 minute.

 Using a rubber spatula, gently fold almond mixture into
 egg whites in 4 batches, until there are no traces of
 egg whites.

 Spoon batter into a pastry bag or a heavy-duty plastic
 bag, cutting a small hole in a corner of the plastic
 bag. Pipe 1" rounds of batter, an inch apart from one
 another, onto the baking sheets.. (Alternatively, use a
 1/2 teaspoon measure to form the rounds.) Pick up baking
 sheets and bang them against work surface. Let sheets
 sit at room temperature for 30 minutes to dry tops.
 (Don't skip this step; it helps the macarons rise
 nicely.)

 Set oven @ 350oF/175oC.

 Bake macarons until puffed and firm, 10 to 12 minutes,
 rotating the sheets halfway through baking. Transfer
 sheets to rack to cool completely, then overturn cookies
 on the baking sheets so that flat bottoms are facing up.

 To make the caramel, combine the remaining 215 grams (1
 cup) granulated sugar with 1/4 cup water in a clean, dry
 skillet over medium heat. Cook, swirling the pan
 occasionally to help distribute the sugar until it
 completely melts and turns a rich reddish brown (imagine
 the color of an Irish setter), about 15 minutes.

 Working quickly, spoon caramel over half the overturned
 cookies; immediately sandwich with remaining, unfilled
 cookies. If the caramel hardens before you're done,
 gently melt it over low heat and continue filling
 cookies.

 Fill a small saucepan with water and bring to a simmer.
 Place chocolate in a heatproof bowl and place over pot.
 Heat, stirring frequently, until melted. (Or melt
 chocolate in the microwave.) Using a fork, drizzle
 cookies with melted chocolate. Let the caramel and
 chocolate set at room temperature or in the
 refrigerator. The caramel should harden to the texture
 of hard candy.

 By: Melissa Clark

 Yield: About 2 1/2 dozen filled macarons

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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