Friday, February 12, 2010

White Russian Macarons

I know. Macarons, again. Sorry. These are some White Russian flavored ones I made last weekend. They've got light coffee flavored shells, thanks to a bit of instant coffee, and a white chocolate ganache with a little Kahlua and more instant coffee.

White Russian Ganache

227 g white chocolate
100 g cream
20g butter
2 tablespoons Kahula
1 teaspoon instant coffee
1 teaspoon water

Mix water with instant coffee till dissolved and set aside. Melt chocolate with cream, add butter and liquids. Mix till smooth. Pour onto cookie sheet covered with plastic wrap, fold wrap over making a little package and cool in fridge till set, about 24 hours.

TPT (tant pour tant)

200 grams ground almonds
200 grams confectioner’s sugar

Mix together. Sift. Let sit out overnight to dry out.

Coffee Macarons

Batch A:

400 grams TPT
75 grams fresh egg whites
1 tsp coffee extract

Batch B:

200 grams sugar
50 grams water
1 tsp glucose
75 egg whites

Batch A: Mix all together in a large bowl to form a thick past.

Batch B: Add sugar, water and glucose to pan. Heat without stirring till it reaches 118 C. In the meantime, whip egg whites to stiff peaks. Slowly pour syrup into the egg whites. Fold together, slowly at first to incorporate, then beat violently a couple times until you've reached the proper consistancy.

Pipe and bake at 300 F for about 10-15 minutes. Fill and let age about 2 days in the fridge before eating.

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