Swiss Almond Macaroons Recipe
Yield: 2 dozenRecipe by luhu.jp
Ingredients:
1/3 cup: Whole blanched almonds,
2 large: Egg whites,
1/2 cup: + 3 tb sugar,
1/4 cup: Whipping cream,
1/2 tsp: Vanilla,
1/4 lbs: Semisweet chocolate,
1 tbsp: Water,
-finely cut,
Directions:
Process almonds and 3 tablespoons sugar in food
processor bowl fitted with metal blade, pulsing on and
off, until very finely ground. Add vanilla. Pulse
again and scrape inside of work bowl with metal
spatula. Add water and pulse again to mix. Leave
almond mixture in work bowl while preparing meringue.
Whisk egg whites and 1/2 cup sugar in mixer bowl.
Place bowl over pan of simmering water and whisk until
egg whites are hot and sugar is dissolved, about 2
minutes. Whip meringue until cooled and fluffy. Add
about 1/4 of meringue to work bowl containing almond
mixture and pulse to mix. Add another 1/4 of meringue
to work bowl and pulse to mix again. Remove blade and
scrape almond meringue mixture from work bowl onto
remaining whites. Fold into egg whites.
Scrape almond-meringue mixture into pastry. bag fitted
with plain tube that has 1/4-inch opening. Cover two
baking pans with parchment paper. Pipe 24 (1/2-inch)
macaroons on each pan (48 total), leaving 1 inch
between macaroons. Bake macaroons at 375 degrees until
lightly golden, about 15 minutes. (Switch pans from
back to front and top to bottom once or twice during
baking. ) Cool macaroons on pans. When cool, remove
from parchment paper.
Bring cream to boil in saucepan. Remove from heat. Add
chocolate and allow to stand 2 minutes. Whisk smooth.
Scrape filling into bowl to cool.
To assemble, place dab of chocolate filling on flat
side of 24 baked macaroons. Press flat sides of
remaining 24 macaroons against filling. Store in cool
place. Serve macaroons on day they are prepared. Makes
about 2 dozen.
Source from luhu.jp
processor bowl fitted with metal blade, pulsing on and
off, until very finely ground. Add vanilla. Pulse
again and scrape inside of work bowl with metal
spatula. Add water and pulse again to mix. Leave
almond mixture in work bowl while preparing meringue.
Whisk egg whites and 1/2 cup sugar in mixer bowl.
Place bowl over pan of simmering water and whisk until
egg whites are hot and sugar is dissolved, about 2
minutes. Whip meringue until cooled and fluffy. Add
about 1/4 of meringue to work bowl containing almond
mixture and pulse to mix. Add another 1/4 of meringue
to work bowl and pulse to mix again. Remove blade and
scrape almond meringue mixture from work bowl onto
remaining whites. Fold into egg whites.
Scrape almond-meringue mixture into pastry. bag fitted
with plain tube that has 1/4-inch opening. Cover two
baking pans with parchment paper. Pipe 24 (1/2-inch)
macaroons on each pan (48 total), leaving 1 inch
between macaroons. Bake macaroons at 375 degrees until
lightly golden, about 15 minutes. (Switch pans from
back to front and top to bottom once or twice during
baking. ) Cool macaroons on pans. When cool, remove
from parchment paper.
Bring cream to boil in saucepan. Remove from heat. Add
chocolate and allow to stand 2 minutes. Whisk smooth.
Scrape filling into bowl to cool.
To assemble, place dab of chocolate filling on flat
side of 24 baked macaroons. Press flat sides of
remaining 24 macaroons against filling. Store in cool
place. Serve macaroons on day they are prepared. Makes
about 2 dozen.
Source from luhu.jp
Tags
Candies