Text 5204, 108 rader
Skriven 2010-12-24 15:39:04 av Dave Drum (1:18/200.0)
Ärende: Gourmet 267
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Espresso-Blackberry Macarons Pt 1
 Categories: Cookies, Desserts, Snacks
      Yield: 30 servings
 
MMMMM-------------------------MACAROONS------------------------------
    2/3 c  Almond flour
           +=OR=+
    3/4 c  Blanched sliced almonds
           +=OR=+
    2/3 c  Slivered almonds
  1 1/2 c  Confectioners sugar
      1 tb Instant-espresso powder
      1 ts Pure vanilla extract
      3 lg Egg whites; room temp 30
           - minutes
    1/4 ts Salt
      3 tb Granulated sugar

MMMMM--------------------------FILLING-------------------------------
    1/2 c  Blackberry jelly
 
  Equipment: a food processor with a sharp blade or an electric
  coffee/spice grinder; a large pastry bag fitted with a 3/8-inch
  plain tip or a quart-size sealable bag with a corner snipped
  off; an offset spatula.
  
  These cookies should set for a while before serving. The
  fillings help soften the meringue-and your patience will be
  rewarded with a wonderfully chewy texture.
  
  Make macarons batter: Line 2 large baking sheets with
  parchment paper.
  
  Grind almond flour or almonds with confectioners sugar in
  food processor until powdery, 30 seconds for almond flour,
  about 2 minutes for almonds. (If using grinder, grind in
  small batches.) Sift through a medium-mesh sieve into a bowl
  (if not fine enough for almost all of nuts to go through
  sieve, regrind). Sift again into a large bowl.
  
  Stir together espresso powder and vanilla in a cup until
  powder has dissolved.
  
  Beat egg whites with salt in a bowl with an electric mixer
  at medium speed until they just hold soft peaks.
  
  Beat in granulated sugar, a little at a time. Increase speed
  to high and beat until meringue holds stiff, glossy peaks,
  about 1 minute. Add espresso mixture and mix at low speed
  until incorporated. Fold meringue into almond mixture with
  a rubber spatula until completely incorporated. (Meringue
  will deflate and batter will be loose.)
  
  Pipe and bake macarons: Put small dabs of batter under
  corners of parchment to secure to baking sheets.
  
  Spoon half of batter into pastry bag.
  
  Holding bag vertically just above baking sheet, pipe 1 1/2"
  wide mounds of batter about 1 inch apart, stopping pressure
  and flicking tip sideways to avoid peaks (tamp down any peaks
  with a wet finger). Refill pastry bag and repeat. Let macarons
  stand, uncovered, at room temperature until a light crust
  forms, 20 to 30 minutes.
  
  Meanwhile, preheat oven to 300oF with racks in upper and
  lower thirds.
  
  Bake macarons, switching position of sheets halfway through,
  until crisp and interior does not give easily when gently
  pressed, 22 to 28 minutes total. Cool completely on baking
  sheets (to harden bottoms) on racks, about 30 minutes.
  Loosen macarons from parchment with offset spatula (they
  will be fragile).
  
  Assemble cookies: Sandwich flat sides of macarons together
  with a thin layer of jelly.
  
  Layer macarons between sheets of parchment in an airtight
  container and let stand at room temperature at least 2 hours
  to soften before eating.
  
  Cooks' note: Filled macarons (of any flavor) can be kept in
  an airtight container wrapped in plastic wrap, chilled 2 days
  or frozen 1 month.
  
  Bring to room temperature in wrapped container (to avoid
  condensation), about 1 hour if chilled or 2 hours if frozen.
  Meal Master Format by Dave Drum - 12 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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