All because of MasterChef Australia's "Macaron Tower" challenge a few days ago, I've had a significant longing for macarons for several days. It does not disappear. I had been wishing it might, however it did not. So I have made the decision to simply choose a very short drive from try to Coffee shop Vue on St Kilda Road, knowing from person to person that they'll have lots of macarons to fulfill this silly craving.
These macarons weren't cheap! $12 for any box of 6 macarons - any flavor you would like. I have made the decision to simply try a little bit of each, plus they were so wonderful! My personal favorite (unsurprisingly, as portrayed within the pic above taken just moments before I devoured it) may be the Raspberry Macaron with Chocolate Ganache Filling.
And So I thought it might be nice (and simple access for me personally) to publish a recipe of these Chocolate Raspberry Macarons, Used to do some Google searching and located an excellent recipe along with a great blog entry from world wide web.userealbutter.com .
macaron:
225g powdered sugar
125g almonds, blanched
25g sugar
red food coloring (about 5 drops)
100g egg-whites (about 3)
Inside a mixer, run the almonds and powdered sugar until finely ground. Add a small amount of food coloring at any given time towards the granulated sugar and whisk together until evenly colored (your sugar is going to be more dark compared to final macaron). Put aside and let dry (a couple of minutes). Whip egg-whites until foamy, gradually add some granulated sugar, until they're glossy. Gradually fold the almond and sugar mixture in to the whites having a wide spatula. The mix should remain shiny and flow easily (hold a ribbon for 10-seconds, I'd say). Fill a pastry bag using the batter and pipe small models onto parchment lined baking sheets. Allow the macarons rest for 25 minutes. Preheat the oven to 315°F (325°F at 8500 ft) and when they're ready, bake them for 12-fifteen minutes (12 minutes). Let awesome, remove in the paper and fill using the ganache. Makes 35. If making small macarons (1-inch), bake for around ten minutes.
chocolate ganache filling:
8 oz (227g) semisweet or bittersweet chocolate
3/4 cup (180 ml) heavy whipping cream
2 tbsps (28g) unsalted butter
1 teaspoon almond extract
1/2 cup raspberries, halved and smooshed flat
Put the chocolate inside a medium-sized bowl. Put aside. Heat the cream inside a medium-sized saucepan over medium heat. Bring simply to a boil. Immediately pour the boiling cream within the chocolate and permit to face for five minutes. Add some butter and stir having a whisk until smooth. Stir in almond extract. Let awesome to 70 degrees. Fill a piping bag using the ganache.
Set up: Pipe a dollop of ganache onto one macaron covering. Lightly press a raspberry half in to the center. Put the second macaron covering on the top, ensuring the ganache stays with it. Repeat throughout the macarons.
All I'm able to have to say is, never underestimate the strength of reality TV. MasterChef will get all of us hungry despite the fact that we have all just had dinner. and helps to create cravings we never understood existed. And - results in a sudden spike in sales of featured foods / featured restaurants that no-one can really understand. MasterChef is really a food industry's marketer's dream become a reality. And also the coffee shop proprietors are grateful too.