Sunday, April 1, 2012

Coffee caramel macarons

Here's a slight variation on the coffee macarons I made earlier. I used caramel-coffee ganache instead of the coffee buttercream, although I have to say the caramel taste somewhat overpowered the coffee - if I were to remake it I would definitely increase the amount of coffee in the ganache. 

For the shells:
90 gr egg whites - preferably separated the night before
30 gr granulated sugar
200 gr icing sugar
110 gr almonds
1 teaspoon espresso powder

Whisk the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be dry. Put the icing sugar, coffee and almonds through a food processor until the nuts are finely ground. Sift them into the meringue, give it a quick fold initially to get it mixed and then start folding carefully until you obtain a batter that smooths itself after about 15 seconds. 
Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns. Note: if the mixture flattens too quickly you've over-mixed it.
Fill a pastry bag fitted with a plain tip and pipe small rounds of the batter (1.5 inches in diameter) onto parchment paper. Preheat the oven to 150 degrees C. Let the macarons sit out for 45 minutes to an hour to harden their shells a bit and bake for 15-20 minutes, depending on their size. Let cool before you remove them from the tray.

For the caramel-coffee ganache:
280g sugar
120g whipping cream
3 tsp instant coffee
1/2 tsp salt
120g unsalted butter
120g white chocolate

Put whipping cream, instant coffee and salt in a saucepan and heat until the coffee and salt infuse into the cream.
Put the sugar in another saucepan, place the pan on medium heat and cook undisturbed until the sugar begins to melt and caramelize-you’ll see a few wisps of smoke coming out of the sugar. Reduce the heat to low and stir occasionally so that the sugar melts and caramelizes evenly. While the caramel is still very pale add cream to the caramel at arm’s length, averting your face the caramel will boil up and may splatter out of the pan. Add the butter and white chocolate, and stir slowly until smooth.

Sources: cannelle et vanille, dailydelicious

No comments:

Post a Comment