Sunday, 9 August 2009

they worked!

After my disasterous attempt at macarons yesterday, i decided i couldn't let it get me down and i would try again, this time with a much smaller mixture amount. I read all of the tips on other food blogs and felt ready to go, so i started making my mixture, overly concerned about everything working out okay.
The recipe i used was a adaptation from Nigella's, as i didn't have any pistachios in but i did have ground almonds i substituted the 75g grams of pistachios for 65g of almonds, as the ready ground ones will absorb more liquid.
I also found the right nozzles so they didn't need to be sellotaped on, thankfully, and when i opened the oven door i was so happy that they had turned out well (not exactly but so much better than last time!).
So here's the recipe:
65g ground almonds
125g icing sugar
2 large egg whites
15g caster sugar

Preheat the oven to 180C/gas mark 4, or if using an 2 door aga place on the lowest set of runners in the top right door.

Beat the egg whites and the caster sugar until medium peaks, and then fold the grond almonds and icing sugar in in 4 parts. Try to only fold them until they are all in the mixture otherwise you might over beat them.
Pipe out to 3.5cm circles and leave to form a skin for 30mins, at which point place in the oven for 9-10 minutes. Take them out and let them go cold before filling.

Recipe for chocolate ganache:
(100-150g icing sugar)
85g 70% cocoa bittersweet chocolate
1/3 cup heavy cream
15g butter, softened
(optional) couple of drops flavoured extract

The ganache recipe i have didn't ask for icing sugar but after melting the chocolate it had gone funny and it wasn't very sweet so i added it.

Melt the chocolate and cream gently over a pan of simmering water.
Once they have both melted take off the heat and add the butter, the heat of the chocolate will melt it.
If adding the sugar add now.
Let it go cool for 10 minutes then sandwich a blob between two of the macarons.

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