Yes, once again, I’m late for this month’s Daring Baker challenge!! Sorry!! I only just got back from work after 14 hours on my feet…surely that’s a good enough reason! :p
I’m gonna keep this short and sweet as I’m so tired I’m about to collapse. My bed and pillow and calling out to me with urgency! The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe. When I first read about macaroons on fellow DB’s blog – Tartelette, I’ve been wanting to make these. Sadly, mine didn’t turn out as nice as hers. Oh well, now I’ve got an excuse to try these out again! :)
Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)
1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
7. Cool on a rack before filling.
Filling: Chocolate Orange Ganache
300ml thickened cream
300gms dark bittersweet chocolate
Juice of 2 orange
Brandy, to taste
1. Place chocolate and cream in a bowl and heat over boiling water till chocolate is melted.
2. Add orange juice and brandy.
3. Allow to cool to room temperature. Refrigerate and allow it to thicken.