• Passover Desserts - 37

    From Dave Drum@1:2320/105 to All on Sat Apr 20 15:47:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chocolate Caramel Macarons
    Categories: Cookies, Nuts, Chocolate
    Yield: 30 servings

    180 g Confectioners' sugar(1.75 c)
    95 g Almond flour or ground
    - almonds (1 c)
    30 g Natural unsweetened cocoa
    - powder (5 tb)
    1/4 ts Fine salt
    3 lg Egg whites; room temp
    255 g Granulated sugar (1 c + 3
    - tb)
    57 g Bittersweet chocolate (2
    - oz); chopped

    Line two or three baking sheets with parchment or
    nonstick baking mats.

    In a bowl, whisk together confectioners' sugar, almond
    flour, cocoa powder and salt.

    Place egg whites in the bowl of a stand mixer fitted
    with whisk attachment. Beat on medium speed until egg
    whites are white in color and hold onto the bottom of
    the whisk, 2 to 3 minutes. Continue to beat, slowly
    adding 40 grams (3 tablespoons) granulated sugar until
    peaks are stiff, about 1 minute.

    Using a rubber spatula, gently fold almond mixture into
    egg whites in 4 batches, until there are no traces of
    egg whites.

    Spoon batter into a pastry bag or a heavy-duty plastic
    bag, cutting a small hole in a corner of the plastic
    bag. Pipe 1" rounds of batter, an inch apart from one
    another, onto the baking sheets.. (Alternatively, use a
    1/2 teaspoon measure to form the rounds.) Pick up baking
    sheets and bang them against work surface. Let sheets
    sit at room temperature for 30 minutes to dry tops.
    (Don't skip this step; it helps the macarons rise
    nicely.)

    Set oven @ 350oF/175oC.

    Bake macarons until puffed and firm, 10 to 12 minutes,
    rotating the sheets halfway through baking. Transfer
    sheets to rack to cool completely, then overturn cookies
    on the baking sheets so that flat bottoms are facing up.

    To make the caramel, combine the remaining 215 grams (1
    cup) granulated sugar with 1/4 cup water in a clean, dry
    skillet over medium heat. Cook, swirling the pan
    occasionally to help distribute the sugar until it
    completely melts and turns a rich reddish brown (imagine
    the color of an Irish setter), about 15 minutes.

    Working quickly, spoon caramel over half the overturned
    cookies; immediately sandwich with remaining, unfilled
    cookies. If the caramel hardens before you're done,
    gently melt it over low heat and continue filling
    cookies.

    Fill a small saucepan with water and bring to a simmer.
    Place chocolate in a heatproof bowl and place over pot.
    Heat, stirring frequently, until melted. (Or melt
    chocolate in the microwave.) Using a fork, drizzle
    cookies with melted chocolate. Let the caramel and
    chocolate set at room temperature or in the
    refrigerator. The caramel should harden to the texture
    of hard candy.

    By: Melissa Clark

    Yield: About 2 1/2 dozen filled macarons

    RECIPE FROM: https://cooking.nytimes.com

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