Chocolate macaroons with caramel cream

08/03/2014 13:31

Someone asked me this week about macaroons and got reminded that it was long time ago since I baked any. The trend for these little French confectionery has struck like a bomb in Sweden a few years ago and can be varied in both flavor and color to infinity. I've tried a few different recipes over the years. About one year ago, I did a little test on my friends, and I baked some macaroons of ready mix available for purchase in most stores now and also some that I baked from scratch. I put all mixed on a plate and just waited to see if anyone would know the difference. They did not, which I thought was really fun ..... However, I'm still not sure if I should take it as a bad score for the macaroons I baked myself or as a very good score for the macaroon mix I purchased .... :) ...... Here is however a suggestion for how to bake from scratch. About 50pcs.

Macaroons :
0.4 cups sugar(about 35 grams) ,
4 egg whites,
1.5 cups sugar (150 grams ) to the syrup;
1/2 cup water to the syrup;
3 cups almond flour (150 grams) ,
3 tablespoons cocoa,
2 cups powdered sugar (135 grams)
Toffee Cream :
2.8 cups sugar (225 grams) ,
0.65 cups water ;
0.8 ml whipping cream ( 85 grams ) ,
1 teaspoon vanilla extract;
70 grams butter.
Here’s how: Beat 2 of the egg whites until stiff foam. Add 0.4 cups sugar and continue whisking. In a separate saucepan, mix 1.5 cups sugar with the water and boil to 118 degrees. Pour the sugar team over the meringue gently, but not too slowly as the sugar can stiffen on the saucepan. Try to pour it fast and not entirely on the meringue, but a little more on edge. Continue whisking for about 8 minutes. In a separate bowl, mix together almond flour, powdering sugar, cacao and the rest of the egg whites (2 piece unwhipped ) . Mix well with a spatula and fold it into the meringue mixture. Stir together and then placed on a silicone mat, or on a baking sheet. Let the macaroons to rest for a couple of hours before baking in the lower oven for 15 minutes at 150 degrees. The ones bake on parchment paper can be removed immediately after they cooled a bit . The ones bake on silicone mats, it is best to wait a little longer.
I let them rest overnight before removing.
Prepare the caramel cream like this: Put water and sugar in a saucepan on the stove.
Medium heat until the sugar has been dissolved. Then raise to the highest heat and cook without stirring the mixture until it’s got a nice caramel color. Remove the saucepan from the heat and add the cream. Also add the vanilla extract and finally the butter. Set back pan on the stove and stir until butter is completely melted and the mixture is no longer "bubbling ". Allow cream to cool and then use to assemble the macaroons.

Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.

Christina Vognild, Kumla, Sweden