Wednesday, June 8, 2011

Mocharons, Chocolate-Coffee Macarons with White Chocolate Ganache by The Daily Palette

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.

Therefore I launched this series approaching trusted new and old friends that in my opinion are experts and presented them with a challenge. Could you create tree nut free macarons with peanut or other flours? The initial trio stepped up to the plate and I hope some of my other friends who make macarons would also participate as my guests. 

Inaugurating this series is my very talented and zen like, Northern California friend, Annapet of 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:

When Shulie invited me to guest post on her blog Food Wanderings, I accepted without hesitation. Over the months we’ve become quite good friends through Twitter, and although food initially was our common thread, as time went on, we have woven a blanket of friendship that not only warmed our hearts but also our tummies. Since Shulie's family has a tree-nut allergy, macarons made with peanut flour would be the challenge to take on. What a shame if I could not offer to make macarons for my dear friend.

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
Ingredients:
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

Directions:
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]
Ingredients
5 ounces premium-quality white chocolate, finely chopped
1/3 cup heavy cream
1 tablespoons unsalted butter, at room temperature

Directions
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
Again, make sure to drop by The Daily Palette and leave Annapet some love. Also follow her on twitter @thedailypalette For Filipino foods and decadent macarons and desserts.

35 comments :

  1. wow! this is the first recipe i've seen with peanut flour!!! pb + chocolate = yummy!! this looks fabulous shulie!

    ReplyDelete
  2. I must try these! You make it all look so simple and delicious!

    ReplyDelete
  3. They all look so delicious!Bookmarked!

    ReplyDelete
  4. What a lovely guest post from Annapet. I call her the queen of macaroons as she is an expert of these French pastries. I am glad to have met her personally (I made a post about her and our twEat up recently too) hmm Annapet, you are becoming a blog star haha!And like a star, she was good at avoiding my paparazzi shots haha!
    I have not made these French pastries yet, I'm glad Annapet shared her template and her recipe to start with.
    Thanks Shulie!
    Malou

    ReplyDelete
  5. These are beautiful. I've tried making them a couple of times; never really satisfied with the results. I've quit because I don't like the constant trial and error and expense of the aloof beauties and in truth...the flavor left me lacking. Yours look amazing...maybe I quit too soon?

    ReplyDelete
  6. Simply beautiful...
    Macarons will always 'WOW' me... I know how 'temperamental' these gorgeous delite can be. Few attempts made and nearly perfected it. :D

    ReplyDelete
  7. Look at my adoptive mother rise like a superstar! They look great, don't they? My last batch looked Iike turds, I do not have the hands of this lady.

    I wish I could eat through my screen for those babies!

    Thanks for hosting her, Shulie. I'll stop calling you a p_ _v for now :)

    ReplyDelete
  8. Oh, my! In the limelight, no less! Shulie, thank you very much for giving me the opportunity to guest post. This is my FIRST!

    The peanut flour is certified KOSHER, fyi =). From NUTSONLINE.

    I've never had this much attention. How to cope, how to cope...

    Thank you.

    ReplyDelete
  9. These look gorgeous! I can't imagine anyone else doing a macaroon post for you.

    @Annapet - When i meet you and sure i will some day, we are baking macaroons. :)

    ReplyDelete
  10. Junia, TY. Haven't thought about it you are right PB $ choc. Happy you saw the first peanut one here:)Georgie, TY but Annapet makes it look effortless:) Maris, TY Let me know how they come out.TY Malou, she is isn't she the queen of French pastries. Well put! I saw your post & also thought in anticipation that those were macarons:). Barb, Thx for dropping by. Maybe. Always love you style of writing even in simple comments.'Aloof beauties'. Lisa, TY yet another fantastic adjective 'temperamental'. Lala, don't think I missed your comment at Annapet's. Take it back NOW! Love ya girl but not me the autocorrect is a p_ _ v. & your mommy is a celebrity!! :) Annapet, both w/your and Lala's comments I lol'd Good tidbit to know & I know that site ordered some Indian flattened rice that for a kosher client:) The pleasure is all mine you know! An, TY! I know right?! I can't wait to see the others it will be such a feast of flavors colors and creativity!!

    ReplyDelete
  11. genial [insert French accent here...]!!!

    ReplyDelete
  12. I love this recipe and I will try it! Yum peanut flour must taste so wonderful! Love mocha, coffee and chocolate and anything even remotely related so these are for me. Wonderful!

    ReplyDelete
  13. These look PERFECT! And it's not so easy to do! But you've made it look like a piece of cake.

    ...or should I say a piece of macaron?!

    ReplyDelete
  14. Seriously, I'm not even bookmarking this recipe. I'm copying it into a recipe card RIGHT now! Love this because honestly almond flour is not something I ALWAYS have and peanuts are sooo accessible! Annapet, you did a marvelous job here...seriously, awesome!

    ReplyDelete
  15. How gorgeous are these macs from Annapet! She is the Mac Queen! Truly lvely and can't believe made with peanut flour.:)

    ReplyDelete
  16. These look so yummy! I've never made macarons or baked with peanut flour before, but these definitely make we want to try both!

    ReplyDelete
  17. these look divine Annapet - and Shulie, my dear friend, how lovely is it that you have great friends like Annapet who want to share little pastry delights such as these mocharons, with you!! i'm afraid i don't have the patience of trial and error and quite frankly, have always been intimidated by these little gems . . . i shall admire from a distance!!!

    ReplyDelete
  18. Those macarons look so good! i really like their flavor. Beautiful.

    Cheers,

    Rosa

    ReplyDelete
  19. Aw this looks fabulous. I know a little of Annapet through twitter as well and true she is a generous, kind and humble person :-) I'm so glad she made peanut flour macarons for you, they look sensational!

    ReplyDelete
  20. I had a busy week and haven't seen these till now. They are BEAUTIFUL and this is the first time I see macarons that aren't made with almond flour. You are two of the nicest people I've met on Twitter, so happy to see you collaborating with each other. Lots of love for you :) Happy Friday!

    ReplyDelete
  21. Shulie, what a wonderful person to bring on for a guest post. Annapet's macarons are truly inspired. Love this tree-nut free version. I can definitely see a tiny shop in Marin in her future. :-)

    ReplyDelete
  22. Merci Amelia. Thank you Jamie, indeed a winning combination by Annapet. Thx Emily, lol it seems so effortless isn't it?! Talent!! :) TY @Indie.Tea & Marnley Yay let us know when you try make this version. Happy Annapet came up with peanuts, an ingredient that is more accessible for you. Lora, Indeed a queen. TY:) EA, gluten free:) Debra, deary, I completely get it that is why I turned to the experts:) so happy these jewels grace my virtual pages. Rosa, just seems like such a natural combination. Kulsum, yes, very humble.TY Yuri, and phew I am happy you got a breather and got to see what Annapet came up with. Jean, yep am happy she agreed. It can be daunting if you haven't worked with an ingredient and then to live up to the expectations, but Annapet did not hesitate for second when I asked. Such a good friend! :) Now all is left for her to open shop and we do her PR:).

    ReplyDelete
  23. this is so cool! Peanut flour yay! I am sure this is absolutely delicious...

    ReplyDelete
  24. awesome guest post and they look first class

    ReplyDelete
  25. I too have noticed this craze and have been eager to try my hands at macarons. These look quite yummy and I'm intrigued by the peanut flour. Don't think I've ever seen that actually. But these look great!

    ReplyDelete
  26. I still haven't made macarons. I don't know why. I have a book on that for almost a year now. Just beautiful.

    ReplyDelete
  27. Those look picture perfect, I envy your macaron skills!

    ReplyDelete
  28. Thank you, everyone. It was good to take a break from the usual [almond flour]. Making macarons with peanut flour certainly opened up another box full of macaron ideas.

    Shulie, thanks for making me get up to get the tripod out that day. That's another post, LOL.

    ReplyDelete
  29. I have yet to try my hand at macarons, but these are just gorgeous. I am seriously impressed with these being made with peanut flour. Bravo, Annapet!

    ReplyDelete
  30. These sound fantastic and look beautiful. The flavor sounds good, what's not to like with chocolate and peanuts.

    ReplyDelete
  31. Another wonderful guest post! I am so excited that these are made with peanut flour and they look fantastic!

    ReplyDelete
  32. Carolyn, thank you! There are so many macarons already, and I like to make my macarons extra-special the way I can for a friend. This one was made with Shulie and family in mind. One of these days, tell me your favorite flavors, and I'll cook one up ;-).

    FOTF, thanks for stopping by here, too! Lucky me, chocolate and peanuts is already a winning flavor combination!

    Magic of Spice, peanut flour was a good discovery! I'm thinking of roasting them next time prior to baking. Thank you for taking the time to comment ;-).

    ReplyDelete
  33. EXCELLENT!!! I have no almond flour or even raw almonds at home, so I googled peanut flour macarons and sure enough a CREATIVE and AWESOME person actually made them! Making these tonight!!

    ReplyDelete
  34. is there a way to substitute for the peanut flour? D: i'm unfortunately allergic to peanuts as well as tree nuts. kiiinda inconvenient, haha

    ReplyDelete