MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Caramel Macarons
Categories: Cookies, Nuts, Chocolate
Yield: 30 servings
1 3/4 c Confectioners' sugar (180 g)
1 c Almond flour or ground
- almonds (95 g)
5 tb Natural unsweetened cocoa
- powder (30 g)
1/4 ts Fine salt
3 lg Egg whites; room temperature
1 c Granulated sugar; +3 tb
- (255 g)
2 oz Bittersweet chocolate
- (57 g); 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 3 tb (40 g) 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, 1" apart from one another, onto the baking sheets..
(Alternatively, use a 1/2 ts 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 @ 350 F/175 C.
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 1 cup (215 g) 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.
Recipe by Melissa Clark
RECIPE FROM:
https://cooking.nytimes.com
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