by Kitchen Butterfly
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A&M's Testing Notes:
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Expand100g fresh egg whites (about 3-4 egg whites), sieved Ask a question about this ingredient
125g almond meal, sieved Ask a question about this ingredient
125g icing sugar, sieved Ask a question about this ingredient
3 teaspoons Mexican chocolate, crushed, sieved Ask a question about this ingredient
150g caster sugar Ask a question about this ingredient
50ml tap water (at room temperature) Ask a question about this ingredient
Chilli cream (recipe below) Ask a question about this ingredient
Prepare you baking trays by placing one on top the other, before placing the silicone mats/silplats or parchment paper (in case you don't have the other two).
Ask a question about this stepSieve the almond meal, icing sugar and chocolate together a couple of times
Ask a question about this stepIn a mixer, start whip half the egg whites to soft peaks on medium speed.
Ask a question about this stepWhile the egg whites are whipping, bring the caster sugar and water (to make a syrup) to 117C (or 242F) on a candy thermometer.
Ask a question about this stepOnce ready, slowly add the boiling syrup to the egg whites in the food processor and continue to whip on medium speed until they thick and shiny and are completely cooled (about 10 minutes). This forms the meringue.
Ask a question about this stepMix the remaining un-whipped egg whites to the sifted almond-icing sugar-cocoa mixture and fold into the meringue in four parts.
Ask a question about this stepPipe macarons on lined baking sheets, alternating the rows of piped batter.Let your macarons sit at room temperature for 30 minutes, if you can till the tops have dried such that when you touch them, no imprint is left. You can also bake them immediately!
Ask a question about this stepBake at 140C or 280F for 15-18 minutes. Scream and dance in amazement, when you see the feet. Remember to turn the tray halfway through baking.
Ask a question about this stepWhen they are ready, let them cool till you can easily remove them off the sheets. If things are getting tricky, use a sharp knife to gently lift them off! For those who use parchment paper, gently lift the parchment sheet (with the macarons) off the tray and dampen the baking tray with water and then set the macaron lined sheet back on the tray. This will help the macs come of easier.
Ask a question about this stepFill with cream of your choice by placing macaron halves and topping each half with cream. Then place another to create a sandwich and then refrigerate to set (ideally overnight) but if you can't wait......eat straight away!
Ask a question about this step1/3 cup Creme Fraiche Ask a question about this ingredient
1-2 tablespoon Icing Sugar Ask a question about this ingredient
Seeds of 1-2 dried red chilies Ask a question about this ingredient
Using a whisk, mix the creme fraiche and icing sugar till smooth and loose.
Ask a question about this stepThen add some chili seeds, to the cream mixture, reserving the rest to decorate the edge of each macaron, if desired
Ask a question about this stepBTW, the sugar syrup is called 'Italian meringue'. The Swiss have similar macarons, though smaller...called Luxemburgli. No one has a recipe for them and only select shops in Switzerland stock them. Reason for me to plan a trip there, soon. Methinks!
Mrs Wheelbarrow.....humbled, overjoyed and glad the recipe worked out well!!!!!!!!!
Beautiful!
Thanks!!!!!!!!! I agree
Muy deliciosa. These, I agree with Food Blogga are on fire.
These macarons are *hot.* :)
Mmmmm....these look divine.