Monday, March 15, 2010

Honey White Chocolate Macarons



These were a total success and if I may add: The best macarons I've ever tried. Now I don't want to brag but I've had quite a few macarons in the last years and these are awesome!
Are you allowed to call macarons awesome?


Before and after baking

Honey White Chocolate smbc

Filling the macs!


Honey White Chocolate Macarons:

shells:
90 gr egg whites (use eggs whites that have been preferably left 3-5 days in the fridge)
25 gr granulated sugar
200 gr powdered sugar
110 gr almond meal

filling:
1/2 cup (100gr) sugar
2 large egg whites
170 gr butter, at room temperature
1 tbsp honey
50 gr white chocolate, melted

Shells-
For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge.
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry. Combine the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like lava or a thick ribbon. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own 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 (Ateco #807 or #809) with the batter and pipe small rounds onto parchment paper or silicone mats lined baking sheets.Preheat the oven to 140C. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. To fill: pipe or spoon about 1 big tablespoon of butterceam in the center of one shell and top with another one.

Filling-
Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. Then add the honey and white chocolate (by the tbsp), make sure the chocolate has cooled down a little and is not very hot but just slightly warm. Blend just until smooth again.

Original from: Ratio from Tartlette, flavoring my own.

15 comments:

  1. They look incredible! I love the idea of honey and white chocolate with the nuts. The flaked almonds on top are a nice touch too.

    I'm going to try out making my first batch of macarons in the next few days - I have to admit I'm quite terrified. I'm also mildly worried that I'll get obsessed...

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  2. Wow, really beautiful (and seemingly flawless) macs! They're just so elegant, I can picture them as the star of any party or cookie box.

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  3. Oh my - how precious do these look. You really out did yourself with these. I can only imagine how wonderful they taste.

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  4. wow yummy. i just made some almond cookies with honey :) I think it s a great combination

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  5. hi gala, congrats to your first blog aniversary. thanks for visiting my blog and for leaving a comment. the combination of honey and white chocolate sounds really delicious and I have to give them a try, soon. do you know, I live in the rhein-main-area. I wish you a exciting second blog-year. greetings anja

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  6. Absolutely macarons can be called awesome and your turned out that way! They look perfect and a great size. Nice image capture w/the honey drizzling down the side. =)

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  7. These look beautiful! The honey is an unexpected touch. I'd love give your recipe a try.
    Thanks!

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  8. so lovely!!!! i need to try making some more macarons... love the photos too.

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  9. looks better than idelson 10's ;)
    and of course better than the bakery Mazzarine

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  10. You get such a nice dome on the top of the macaron. I love the look. (I need to fold less). Thank you for sharing!

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