Macarons are those coloring cloud looking pastries that you often find in coffeeshops. Parisi and Little Freshie are just two shops that I can think of in Kansas City that carry them. They have always appealed to me. Not just because of their appearance, but because of the flavor combinations that you hear. Like rose, lavender, orange chocolate, and so many others. Not too many pastries dare to be bold with their flavor combinations. Plus they are just so dainty and cute. The main problem I have with them is that I am allergic to tree nuts. The main ingredient of a traditional macaron is almond flour. Deep down I have been jealous of those that have eaten them around me, but now my problem has been solved.
I stumbled across a nut free macaron recipe. I decided to make it tonight, but as you know I only put recipes on here when part of the recipe contains a local ingredient or two. Here is what I came up with. I made an Orange Macaron filled with Chocolate Gonache made with Shatto Cream and Askinosie Davao Philippians 62% Dark Milk Chocolate plus Fleur de Sel. I know right That sounds delicious. Well they turned out better than I was expecting because I have heard that Macarons can be a little pain to make but I think for my first try they turned out pretty well.
For the cookie part of the macaron you are going to need:
– 4 egg whites, (140g)
– 72g Caster’s Sugar or Baker’s Sugar
– 240g Finely Grated White Chocolate
– 120g Confectioners Sugars
**Then what I did was add an additional 30g of baker’s sugar then added about 50g of a orange peel to it. I let them sit together for about an hour, but would probably taste even better marinating together longer.
**The hardest part of this recipe is finding a way to finely grind the white chocolate. Shaving the white chocolate probably took me about 30 minutes. If you have a way to do it faster, please comment and let me know. I definitely want to make these again but I would definitely want to speed up that part of the process.
On to the recipe. Preheat your oven to 300 degrees Fahrenheit. You are going to combine both the egg whites and baker’s sugar with an electric mixer until you get stiff peaks. It’s when you can take the mixer out and turn it upside down and the peak stays up. (Note you could do this by hand but it is going to take time and a lot of energy, but it doable.) This is when you add your colouring. I would recommend food gel over food colouring because the gel just seems to be more of a concentrated colour which then you will need less of which will not affect your product as much. After the colouring, you are going to fold in the white chocolate and confectioner’s sugar. Once you fully incorporate those final ingredients you are going to continue folding about 15 – 20 more times. Until you can lift the spatula out and the mix goes slowly back into the rest of the mix.
Now put the mix into a ziplock bag and snip the corner to pipe circles about the size of a half dollar leaving about 2 fingers width apart on all sides. Put parchment paper on your baking sheet. I made the mistake of not giving them enough space because I did not realize how much they expanded. Smack the baking tray on the counter 3 times on each side to get rid of any air bubbles in the mixture. This is reduce any cracks in the cookies during the baking process. Bake them in the oven for 15 minutes on the top shelf, then move them to the bottom shelf for an additional 5-10 minutes. Take them out of the oven to let them cool.
While they are cooling, let’s make the ganache. You are going to need:
– 150g Askinosie Dark Chocolate, chopped
– 50g Shatto Cream
**The chocolate is about 1 1/2 bars of Askinosie Chocolate
**I squeezed the juice of one orange and let it reduce for about 5 minutes. Then I let it cool.
I added the juice reduction with the Shatto Cream. Turn on the heat until it comes to a boil. Once it comes to a boil turn off the heat then add the cream to the chopped Askinosie in another bowl and let it melt. Stir to incorporate all the chocolate. Then once it has cooled a little bit, put the mixture in a smaller ziplock bag and put it in the fridge to cool and stiffen.
Once the cookie portion of the macarons have cooled pair them with like sizes. Then pipe a dollop of the ganache to the flat side of the cookie. I find that gently twisting and gently pushing the cookies together work well without cracking the cookies too much. Then you are ready to enjoy. If you want to garnish them, do it with edible glitter or in this case I just sprinkled them with a little bit of confectioner’s sugar.
You can make stacks of 2 or 3 and wrap them in saran wrap then tie them off with yarn or ribbon. This would make a nice gift just in time for the holiday season.