Some cosmetic changes in preparation for larger site changes in the works.
REC: French Macaroons (posted by rhoward2va)
Joined: Jul 17, 2006
Posted to Thread #18282 at 3:33 am on May 29, 2010
* Exported from MasterCook *
5 ounces finely ground almond powder or 5 ounces blanched almonds (see step 2) -- (1 1/3 cups)
2 cups confectioner's sugar -- plus 2 tablespoons (8 1/2 oz.)
1/4 cup unsweetened Dutch cocoa powder -- plus more for dusting
1/2 cup egg whites -- about 3 1/2 large egg whites (see step 3)
6 tablespoons whole milk
2 1/2 tablespoons unsalted butter
4 ounces bittersweet chocolate -- finely chopped
1. Line two large baking sheets with parchment paper, put each baking sheet on top of another baking sheet (or use two insulated baking sheets) and fit a large pastry bag with a plain 3/8-inch tip; set these aside for the moment.
2. If you've got almond powder, just sift the almond powder with the confectioner's sugar and cocoa. If you're starting with almonds, place the almonds, sugar and cocoa in the work bowl of a food processor fitted with the metal blade and process until the mixture is as fine as flour, at least 3 minutes. Stop every minute to check your progress and to scrape down the sides of the bowl. This is not a quick on-and-off operation. Although the almonds may look as though they're pulverized after a minute or so, they won't be. The nuts really need 3 to 5 minutes to be ground to a powder or flour. When the mixture is ground, press it through a medium strainer. In all probability, you'll have about 2 tablespoons of solids that won't go through the strainer - discard them.
3. For this recipe to succeed, you need 1/2 cup of egg whites, which may mean using 3 egg whites plus a part of another white. The easiest way to get a portion of a white is to break the white into a cup, beat it lightly with a fork and then measure out what you'll need. (If you put the egg whites in a glass measuring cup, the whites should come just to the 1/2-cup line when the cup is on the counter and you've crouched down to check the measurement at eye level.)
4. Once the eggs are measured, they need to be brought to room temperature so they can be beaten to their fullest volume. You can leave the whites on the counter until they reach room temperature, or you can put them into a microwave-safe bowl and place them in a microwave oven set on lowest power; heat the whites for about 10 seconds. Stir the whites and continue to heat them -still on lowest power - in 5-second spurts until they are about 75 degrees F. If they're a little warmer, that's okay too. To keep the eggs warm, run the mixer bowl under hot water, dry the bowl well, pour the whites into the bowl and fit the mixer with the whisk attachment.
5. Beat the egg whites at low to medium speed until they are white and foamy. Turn the speed up and whip them on high just until they are firm but not dry. Keep the whites in the mixer bowl or transfer them to a large bowl. Working with a rubber spatula, fold the dry ingredients gently into the whites in 3 or 4 additions. There are a lot of dry ingredients to go into a relatively small amount of whites, but keep folding and you'll get everything in. Don't worry if the whites deflate and the batter looks a little runny - that's just what's supposed to happen. When the dry ingredients are incorporated, the mixture will look like a cake batter; if you lift a little with your finger, it should form a gentle, quickly falling peak.
6. Spoon the batter into the pastry bag and pipe it out onto the prepared baking sheets. (To keep the paper steady, "glue" it down by piping a bit of batter at each corner of the baking sheet.) Pipe the batter into rounds about 1 inch in diameter, leaving about an inch between each round. (Because you're going to sandwich the baked cookies, try to keep the rounds the same size.) When you've piped out all the macaroons, lift each baking sheet with both hands and then bang it down on the counter. Don't be afraid - you need to get the air of the batter. Set the baking sheets aside at room temperature for 15 minutes while you preheat the oven.
7. Center a rack in the oven and preheat the oven to 425 degrees F. You need to bake these one pan at a time, so dust the tops of the macaroons on one pan with cocoa powder and slide one of the sheets into the oven. As soon as the baking sheet is in the oven, turn the temperature down to 350 degrees F and insert the handle of a wooden spoon between the oven and the door to keep the door slightly ajar. Bake the macaroons for 10 to 12 minutes, or until they are smooth and just firm to the touch. (at least 11 min.) Remove parchment from cookie sheet to cooling rack. When cookies are completely cool, gently peel away from parchment. Repeat with remaining batter.
8. For chocolate filling: Bring milk and butter to simmer in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Transfer to small bowl. Cool. Cover and refrigerate until thick enough to spread, about 30 to 45 minutes. Watch carefully near the end. It goes from soft to hard very quickly. If it does harden too much, put bowl in microwave at 50% power for about 5 seconds to soften slightly.
9. When the macaroons are cool, sandwich them with the chocolate filling. Spread some filling on the flat side of one cookie and use the flat side of another to complete the sandwich. Filling should spread to the edge. Transfer to a covered container with wax paper between each layer.
These cookies can be frozen.
Make 2 single batches for Christmas cookies.
Source:"Splendid Table - Pierre Hermes recipe adapted"
NOTES : The ultimate - this technique works perfectly for a very difficult cookie with delicious results!
Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!
Other messages in this thread:
- 18282. lizzy's post above reminds me.... can we start a thread on what do with with excess egg whites? [NT] - cheezz - 3:25am on 05/29/10 (42)
- 18282. REC: Paradise Macaroons (Michael in Phoenix) [LINK] - cheezz - 4:33am on 05/29/10 (11)
- REC: Savannah Chocolate Chewies (from Sandi in Hawaii) [LINK] - cheezz - 3:27am on 05/29/10
- I've made these - they are wonderful! [NT] - deb-in-MI - 12:03pm on 05/29/10
- 1 large egg white = 2 1/4 tablespoons. 7 large egg whites = 1 cup (thanks Sandi!) [NT] [LINK] - cheezz - 3:28am on 05/29/10
- Good reminder for me to use up those 5 whites languishing in the fridge. I made meringues with >>> - Luisa_Calif - 8:30pm on 06/02/10
- just saw a recipe in Tea Time that dips the finished meringues in melted butterscotch chips... - cheezz - 12:30am on 06/03/10
- REC: Cook's Illustrated Creamy Chocolate Frosting (Swiss meringue buttercream) [LINK] - cheezz - 3:31am on 05/29/10
- REC: French Macaroons (posted by rhoward2va) [LINK] - cheezz - 3:33am on 05/29/10
- REC: Devil's Food Cake with Fluffy White Frosting (Meryl) -- frosting uses 5 egg whites [LINK] [IMAGE] - cheezz - 3:36am on 05/29/10
- REC: Dorie Greenspan's Perfect Party Cake with Lemon Buttercream (Sandi in Hawaii) [LINK] - cheezz - 3:39am on 05/29/10
- REC: RLB's Mousseline Buttercream (MarilynFL) [LINK] - cheezz - 3:42am on 05/29/10
- REC: Sugared Cranberry Trail Mix (Sandi in Hawaii) [LINK] - cheezz - 3:43am on 05/29/10
- REC: Meringue Jelly Roll with Lemon Curd (fressca) [LINK] - cheezz - 3:44am on 05/29/10
- REC: Gingerbread: Elisenlebkuchen of Nürnberg (EvaN) [LINK] - cheezz - 3:47am on 05/29/10
- REC: Lemon Cheesecake, made with yogurt cheese (Kendall) [LINK] - cheezz - 3:50am on 05/29/10
- REC: Plum and Almond Cake (Sylvia) [LINK] - cheezz - 3:52am on 05/29/10
- REC: Nem Nuóng (Pork Meatballs Served in Salad Rolls) (FloriSandy) [LINK] [IMAGE] - cheezz - 3:55am on 05/29/10
- REC: CI's Crunchy Baked Pork Chops (Charlie) [LINK] - cheezz - 3:56am on 05/29/10
- REC: Sprinkles Vanilla-Peppermint Cupcakes (MariaDNoCA) [LINK] - cheezz - 3:59am on 05/29/10
- REC: REC: Sprinkles Strawberry Cupcakes w/Strawberry Frosting (MariaDNoCA) [LINK] - cheezz - 4:00am on 05/29/10
- Whole Sea Bass Baked in a Salt Crust, with aioli (Joe) [LINK] - cheezz - 4:02am on 05/29/10
- REC: Salmon Burgers (DawnNYS) [LINK] - cheezz - 4:04am on 05/29/10
- REC: Maple Pecan Chiffon Cake (wigs) [LINK] - cheezz - 4:06am on 05/29/10
- REC: Orange Chiffon Cake (wigs) [LINK] - cheezz - 4:10am on 05/29/10
- REC: Balsamic Vinegar Chicken with Almond Peppers (charlie) [LINK] - cheezz - 4:12am on 05/29/10
- REC: 7-Minute Frosting (Paula Deen) [LINK] - cheezz - 4:14am on 05/29/10
- REC: HobNob East Chocolate Mousse (wigs) [LINK] - cheezz - 4:15am on 05/29/10
- REC: Crusted Salmon with Grapefruit (lorijean) [LINK] - cheezz - 4:17am on 05/29/10
- REC: Orange Almond Madeleines (charlie) [LINK] - cheezz - 4:18am on 05/29/10
- REC: Chiles Rellenos Casserole (Pat-NoCal) [LINK] - cheezz - 4:20am on 05/29/10
- REC: Pistachio-Dusted Meringues with Ice Cream & Candied Orange Peel (Marsha tbay) [LINK] - cheezz - 4:23am on 05/29/10
- REC: Yugoslavian Christmas Cookies (charlie) [LINK] - cheezz - 4:25am on 05/29/10
- REC: Vanilla Mousse (rvb) [LINK] - cheezz - 4:26am on 05/29/10
- REC: Frozen Chocolate Pistachio Cream with Hot Chocolate Marsala Sauce (RuthAB) [LINK] - cheezz - 4:28am on 05/29/10
- REC: Zimtbäumchen (Austrian Cinnamon Christmas Tree Cookies) (Richard in Cincy) [LINK] [IMAGE] - cheezz - 4:30am on 05/29/10
- REC: Easy Meringue Buttercream (charlie) [LINK] - cheezz - 4:35am on 05/29/10
- REC Frozen Lemon Meringue Torte (hAndyman) - MariaDNoCA - 4:46am on 05/29/10
- REC: Mini Baked Alaska (Gale Gand) - MariaDNoCA - 4:53am on 05/29/10
- REC: Hot Chocolate Soufflé with Vanilla Velvet Sauce - MariaDNoCA - 5:01am on 05/29/10
- REC: Divinity Candy - MariaDNoCA - 5:02am on 05/29/10
- I freeze mine until I have 12 and then make angel food cake with - rhoward2va - 12:18pm on 05/29/10
- What a fabulous thread!!! - lizzy - 1:28pm on 05/29/10