by marie-poirier
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Photo by marie-poirier
marie-poirier's Notes:
Expand4.2 ounces powdered sugar Ask a question about this ingredient
2.5 ounces ground almonds Ask a question about this ingredient
1 tablespoon cocoa Ask a question about this ingredient
6.3 ounces heavy cream Ask a question about this ingredient
2 tablespoons light corn syrup Ask a question about this ingredient
5.6 ounces chocolate Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
Make the macarons: it is important that the egg whites are room temperature, so take them out a few hours prior to whipping!
Ask a question about this stepGrind your almonds together with the powdered sugar and the cocoa in a kitchen machine to a flour-like consistency. Then sieve, to get out any bigger pieces. This is important, so you have a completely smooth top. Then whip your egg whites until they are quite stiff. In three steps, fold in your almond mix. Do not be shy at this step - the egg whites will collapse somewhat, that's okay. What is not good, is if you whip all the air out of them, you do not want a runny mass! On a prepared baking sheet, pipe the macarons in round circles (around 4 cm in diameter). When your sheet is full, tap it heartily to achieve a smooth surface on the macarons.
Ask a question about this stepLet dry for at least half an hour. Bake at 165 degrees for 13-15 minutes, or until the shell does not break when pocked at slightly. Let cool completely, the best is even overnight, before you remove the macarons from the baking sheet and fill them.
Ask a question about this stepTo make the chocolate ganache: chop the chocolate roughly and put in a separate bowl. Bring cream, glucose, the chilis and the ground tonka bean with the pinch of salt to a boil. Let stand for 15 minutes. Reboil, then pour over the chocolate through a sieve. Wait one minute before stirring. Start stirring from the middle, working yourself outwards. When you have a thick, smooth mixture, add the butter in pieces and stir in well. Let cool.
Ask a question about this stepYou might have to warm up the ganache a bit before you pipe it into your macarons. Put together your halves with the ganache.
Ask a question about this stepI'd give anything to be able to make these.
well marie, if that isn't THE chic photo! and the recipe is beautiful. May I please have orange zest in my ganache?!!
thanks so much for your feedback!!
thanks so much for your feedback!
whoa, i had no idea that they are illegal in the U.S.! such a shame - i mean, you're not going to eat like tons of this spice.... one bean weighs next to nothing, and if you sieve the actual bean out again (like in my recipe) you only have the flavor and the aroma.
i hope you do get your hands on these little beans though, they are a great addition to all kinds of pastry stuff!
I found the tonka beans on e-bay of all places and will be making this recipe as soon as they arrive. Arrival time won't be until 20 Feb. Thank you again for sharing this recipe and turning us on to Tonka Beans.
Marie, the tonka beans arrived today and will be making these macaroons in the next couple of days. I must say their scent is amazing and beyond my powers to describe them.
OK, this recipe looks amazing. And I have not heard of Tonka Beans and am looking for where to purchase them. Where did you purchase yours?
Just realized you are in Germany. Tonka Beans are illegal in the U.S. (so silly) http://www.theatlantic.com/health/archive/2010/11/the-tonka-bean-an-ingredient-so-good-it-has-to-be-illegal/65616/
I will prevail on friends traveling to Europe to bring some back.
Me too, even more knowing the absurdity of the situation. In the Atlantic article, the author said he purchased some in Seattle. Since I live in Seattle I will look around. Also will ask friends in Vancouver, BC to look for me. Now I am on the hunt and will let you know if I find any.
Just purchased some from E-Bay http://www.ebay.com/itm/Tonka-Bean-whole-1-oz-/300347263855?pt=LH_DefaultDomain_0&hash=item45ee178b6f#ht_500wt_1118
You can also buy them from the Silk Road Spice Company in Calgary, Alberta Canada...they have a website with tons of stuff and they sell them whole.
Thanks for the information. Living in the US not sure what the customs charge will be. And I did get the beans whole, just delivered today.
These look gorgeous! I'll be on the lookout for tonka beans now. Your blog and photos are beautiful, too!
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
thanks! and of course you may add all other kinds of spices to the ganache - orange and chocolate are also quite the combination!