One trend intrigued me most when I started blogging, after a brief period of dismissing it as a glorified cookie, I came to respect and appreciate these little finicky beauties, the macarons. Only thing this is a tree nut free blog and the basis to all macarons is almond flour. So from a distance I was ogling my friends' beautiful creations until one day I set myself to make some with peanut and coconut flours. Half of the third batch was a huge success, you had to see how proud I was, the other half, no feet in sight, only a mother could love.
The Daily Palette (@thedailypalette). She paints, she organically gardens and she bakes glorious macarons. I consider her a dear friend and love her wit, Mocha-rons! She's been getting unsolicited requests and orders for baby and bridal showers, engagement parties and looking at a commercial kitchen site. I can see her in Northern California opening a bakery cafe and a flower shop combined with her painting hung on the walls. Annapet was one of my honorable mentions in my Blog Awards and Happy Year of the Rabbit post. So here is Annapet:
Peanuts immediately drifted me back in time. whisked in a pot of hot chocolate with a wooden batidor (beater) to make hot chocolate frothy. in Lola’s kitchen again, except this time, I want a shot of espresso in my hot chocolate, in the form of macarons.
Mocharons, Chocolate-Coffee Macarons
1 cup confectioner’s sugar
3/4 cup peanut flour
1/4 teaspoon kosher salt
1 tablespoon finely ground coffee
1 tablespoon unsweetened cocoa powder
1/4 cup egg whites
1/4 cup sugar
1. Pulse confectioners’ sugar, peanut flour, kosher salt, ground coffee, and unsweetened cocoa powder in a food processor until combined, or sift together.
2. Whisk whites with a mixer on medium speed until foamy. Gradually add sugar, and whisk until stiff peaks form, no more than 3 minutes.
3. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
4. Transfer batter to a pastry bag fitted with an Ateco #805 or #806 Plain Seamless Tip, and pipe 1.5″-inch rounds 1 inch apart on Silpat-lined baking sheets.
5. Let stand at room temperature for 30 minutes or until they form a film. This works for me.
6. Preheat oven to 300F and bake for 15 minutes. Please check your oven at 14 minutes. The shells should not burn.
7. Let macarons cool on sheets for 2 to 3 minutes, and then transfer to a wire rack.
8. Sandwich 2 same-size macarons with 1 teaspoon white chocolate ganache
White Chocolate Ganache [LA Times]
5 ounces premium-quality white chocolate, finely chopped
1/3 cup heavy cream
1 tablespoons unsalted butter, at room temperature
1. Put the chopped chocolate in a heatproof bowl.
2. Bring the heavy cream to a boil, and then pour it over the chocolate. Working with a whisk or spatula, gently stir the chocolate and cream together. Stir in the butter when the ganache is smooth.
3. Cool the ganache by putting the bowl in a larger bowl filled with ice cubes and cold water. Stir almost constantly, so it doesn't harden; when the ganache is thick enough to pipe and stay where it's piped, spoon it into the pastry bag and fill the macarons.
The Daily Palette Macaron Template