Day 3- Macarons not macaroons.

Sorry for the late post. Been so busy lately.

Alot of people, let’s say 90%, okay that is too mean.. Uhm, 50% of the people i know misspell macaron.

What is the difference between macaron and macaroon?

Well, macaron is a French recipe. Have you seen Marie Antoinette? Well, she had those everyday. French people go crazy with their snacks or desserts. Macaron is made of egg whites, granulated sugar, ground almonds, and powder/icing sugar. Its pretty much like meringues but with almond and tons of sugar. Its a no-no, i repeat NO desserts for a diabetic person. Your blood sugar would be crazy high and you’ll blame me for this. Its okay, I can take the blame. Macaron is pronounced as macaroni without the I.

A macaroon on the other hand, is made of eggs, coconut, and sugar. I used to remember my grandma would make this for us and if I want to, I can finish half of the box. Maybe i should try making macaroons.

Well, today my mom ordered macarons and she wants hazelnuts. So i did my research today like I always do and there was a recipe of hazelnut macarons. Instead of using ground almonds, use ground hazelnuts. Speaking of hazelnuts, I don’t know if you can get ground hazelnuts but if not here is the golden rule if using whole filberts/hazelnuts. Hazelnuts are @#$%ing expensive. Okay, no swearing. Hazelnuts are way too expensive. If buying bulk, it would save you a little bit of cents. I got a big bag of hazelnuts for 14.83 and it was 350 grams at Bulk Barn and i was crying on the way home. It could break the bank if you’re into hazelnuts.

Golden rule: (I bet you know this already, but if not, keep reading!)

To remove the skin, bake hazelnuts in 350 F for 10 minutes. Some say 15 minutes, but that would burn the whole thing. And you’re going to bawl if you did this. After baking, place hazelnuts on paper towel or kitchen towel, then rub off the skins while hot. It’ll be messy, but it’s so worth it.

Then its ready to go.

So here i am waiting for these bad boys to bake so i can go to bed. But i doubt that is going to happen. Mmmm. I can smell the sugar already.

Here’s the recipe for the hazelnut macaron. Oh and if having problems and want to do more research, i will be posting the sites that can help you make these treats.

*Use a scale. I recommend grams for measuring ingredients.*

Hazelnut Macaron

90 grams of egg whites, aged 3-5 days, or in room temperature (3 large eggs)

110 grams of ground almonds

25 grams to 50 grams granulated sugar

200 grams powdered sugar

1/4 cup ground hazelnuts plus 1 tablespoon chopped hazelnuts for toppings.

About the eggs, its really up to you if you want to age it. If you do, prep the eggs in 48 hours in advance. Leave at room temperature, uncovered or loosely covered with a towel atleast 24 hours. Refrigerate after if you want. I did the aging part. Not aging would give you slightly runny batter.

1. Place the powdered sugar, 1/4 cup hazelnuts and almonds in a food processor and give them a good pulse until the nuts are finely ground. (I skipped this part. What i did was combine the powdered sugar and almonds in a bowl and mix it till its together. LOL) Sift a couple of time to remove bits and pieces. Regrind if necessary. Once your nuts and sugar are mixed together, rub them in between your finger tips to break the bigger pieces.

I skipped the first part. It turned out okay.

2. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the granulated sugar until you obtain a glossy meringue. As what Bakerella imagined, think of shaving cream. Its funny how I asked my mother in law what a shaving cream looked like. Do not overbeat your meringue or it will be too dry. To make sure you’re egg whites mixture is ready, is when you tip it upside down and didn’t fall, its good to go.

3. Once your egg whites got that glossy look and there is a soft peak, you can add color. I use color gel. Most people use powder but its not available for public. Its more for private companies like chemical, pharmaceutical companies. Before it gets that shaving cream texture, add the color then whisked it again till you get peaks.

4. Add 1/3 cup of the almond, hazelnut and powdered sugar to the meringue, give it a quick fold to break some of the air. Then add another 1/3 cup of the powdered sugar, fold, last cup then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes.

Overbeating makes it too dry. Underbeating makes the batter runny. More like a pancake mixture.

5. Fill a pastry bag fitted with a plain tip (Ateco #807 or Wilton 1A, if you want something cute use Wilton tip #4) with the batter and pipe small rounds (1.5 inches) onto parchment paper lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. Once the shells, hardens up a bit, sprinkle the shells with chopped hazelnuts.

6. Preheat the oven to 300F, when ready, bake macarons for 15 minutes, depending on their size. Let cool.

 

If using convection oven, preheat oven to 280 F. Gas or electric is 300 F.

Fillings:

Nutella.

They make cute little bite sized sandwiches.

Picture from http://www.patisserienewyork.com.au/shopping/products.php?Cat=Macarons

I’ll post some of mine tomorrow. Time for bed.

Sites you can visit to do your macaron research:

http://www.bakerella.com/tartelette-these-are-for-you/ – Bakerella’s site for macarons

http://bravetart.com/recipes/Macarons – Bravetart. Her egg whites are not aged.

Have a good night. Ferrero Rocher cupcakes coming soon.

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