Hazelnut macaroons + chocolate raspberry ganache
More egg whites. I just can't throw them out. Thus, more macaroons. Today, hazelnut shells with chocolate-raspberry ganache. I think I over aged my egg whites. Is that possible? These were not one of the more successful macaroon endeavors. Nor were they the prettiest, hence, delicious. The ganache was the perfect combination of bitter and sweet. It was smooth and easy to apply to the shell of the macaroon. This will go down as a staple ganache recipe!
adapted from helene of mytartelette.com
for the shells
90 grams (about 3) egg whites (measured after aging)
25-50 grams(2 Tbls. - 1/4 cup) granulated sugar
200 grams ( 1.5 cups + 2 Tbls) powdered sugar
110 grams ( 3/4 cup) almond flour/meal (for this recipe I did 1/2 hazelnut flour - 1/2 almond flour)
1 Tbls. powdered food coloring (optional)
prep the eggs
48 hours in advance, separate the whites from the yolks and place whites in a super clean bowl. leave at room
temperature, uncovered for at least 24 hours. refrigerate after that. you can use eggs that have been aging for up to 5 days.
prepare the macaroons
• if using nuts, place powdered sugar + nuts in a food processor and give them a good pulse until finely ground. sift a few times to remove bits and pieces. ( I like bobs red meal hazelnut meal & almond meal ) if using color add it now.
• in a standing mixer fitted with the whisk attachment, whip the egg whites to a foam (like bubble bath), gradually add the sugar until you obtain a glossy meringue (like shaving cream). Do not over beat your meringue or it will be too dry
• add the nut mixture, give a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first and then slow down. Test a small amount on a plate; if the tops flattens on its won you are good to go. if there is a small beak, give the batter a couple of turns.
• fill a pastry bag fitted with a plain tip (80 or 809) with the batter and pipe small mounds on to parchment lined baking sheets. let macaroons sit out for 30 minutes to an hour to harden their shells.
• preheat oven to 300*. when read to bake, bake for 18-20 minutes, rotating half way through. let cool.
prepare chocolate raspberry ganache
3 oz. bittersweet chocolate, chopped fine
1/3 cup heavy cream
1 Tbls. unsalted butter, room temp
1/16 tsp. raspberry extract or raspberry oil
• melt chocolate + cream in a bowl over simmering water ( do not let water touch bottom of the bowl), stirring until smooth. remove from heat and add the butter and extract until melted. let stand at room temp until cooled completely and thickened.
• match up macaroons by size and lay upside down on a cookie sheet. put about a teaspoon of ganache on one of the macaroons and carefully press the the other macaroon on top.
• let sit in refrigerator over night.
• eat and enjoy!