Rose macroones with white chocolate, butter cream
Macroones again. Just had to bake them again to get a little more confident that I can. They are a little sensitive these little buggers, but they actually become better and better every time. What is new this time about them, is that I let the egg whites stand at room temperature for 24 hours before I used those. Their properties are affected by temperature and humidity. Baking macroones on a warm summer evening is much more difficult than when it is cooler and drier air. You get the best meringue (for any reason) with an egg white that has been retained at room temperature for a few hours, preferably overnight. Do not forget to cover it with plastic, otherwise the surface will dry out (and we do of course not want to happen until the macroones are on the plates). Also new for this time is the amazing butter cream with Lindt Excellence white chocolate.
Recipe for about 50 pieces.
150g almond flour
150g icing sugar
150 grams of sugar and 50 grams of water to syrup
60 grams of egg whites in cup 1 (about 2 egg whites)
60 grams of egg whites in cup 2 (about 2 egg whites)
40 grams of sugar in a bowl
Optional food coloring (I used a color called "Rose")
Day 1: Pour the egg white in 2 separat cups (60 grams in each one) and cover with plastic wrap. Let them rest on room temperature for 24 hours.
Day 2: Sift the almond flour and icing sugar in a large bowl. Mix thoroughly until it is well mixed and you have a fine "flour". Measure out 150 grams of sugar and 50 grams of water in a small heavy saucepan. Heat on high temperature until it reaches 118 degrees C (important). Meanwhile, start whisking the egg whites 60 grams of bowl 1. When the egg white become firm, add 40 grams of sugar (a little at a time) and stir until you have a glossy and firm meringue batter. Pour quickly the syrup into the meringue and whisk (at medium speed) for about 10 minutes or until cooled. Mix 60 grams of egg whites from the bowl 2 with almond and icing sugar mixture. Would you like coloring your macaroons, add color now. Gently fold the almond and icing sugar mixture into your meringue. Mix gently, but mix thoroughly. Prepare a piping bag, use a small tulle. Pour the batter in the piping bag and pipe your macroones on a baking paper (I use silicone mats) .. Let rest for about 30 minutes, or until they get a skin on the surface. After a minute will macarons have dropped out and become smooth. Have you done right and everything went well, they will form a skin after about 30 minutes. You can test by gently poking any of the macroones. There will be no smearing on your finger and you notice that it has formed a film, they are "good to go"..... otherwise, wait a little while longer . Bake for 10-12 minutes at 150 degrees C in the middle of the oven. Let the macroones rest a bit before you start to remove them from the baking paper.
White chocolate buttercream:
200 grams of room temperature butter (do not cheat here with margarine instead ....)
100g icing sugar
1 egg yolk
100 grams of melted white chocolate
Here's how: Beat together the butter and icing sugar in a few minutes. Add the egg yolk and finally the melted chocolate. Pipe a small dab of cream on the macroones limits and put them together.
Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.
Christina Vognild, Kumla, Sweden