Vanilla Macarons
Cookie shells are crisp on the outside with a chewy center
INGREDIENTS Macaron Shells 1 1 / 2 cups confectioners sugar 1 cup + 1 tsp almond flour 1 tsp vanilla bean 4 egg whites( aged for 3 days) 2 tbsp water 3 / 4 cup granulated sugar
Chocolate Ganache 1 cup bitter chocolate, chopped 1 / 4 cup whipping cream 1 / 2 cup butter
METHOD Macaron Shells 1. Sift together confectioners sugar and almond flour. Add 2 egg whites and vanilla bean. 2. Pour remaining 2 egg whites in a separate mixing bowl. 3. In a sauce pan, boil water and sugar. When syrup reaches 239 ° F, begin mixing egg whites on high speed, until firm peaks form. 4. When syrup reaches 244 ° F remove from heat and reduce egg white speed. Pour syrup into egg whites. Whip until cool. 5. Line baking sheets with parchment paper. Fit piping bag with 1 / 2 " round tip. 6. Fold cooled meringue one third at a time into almond mixture. Mix until it loses volume. 7. Transfer into piping bag. Pipe onto baking sheet into 1 1 / 2” smooth disks. Tap sheet on table to smooth out disks. 8. Set aside for 30 minutes at room temperature. Bake for 12 minutes at 300 ° F.
Phingky Fuentes
Pinky ' s Bakeshop
DESIGN INSPIRATION Phingky Fuentes of Pinky’ s Bakeshop immigrated to Winnipeg from Laos, and fell in love with baking. To create a watercolour effect on her macarons, Phingky first draws the flower using the lightest colour, then outlines the design with the darkest shade. The concentrated nature of gel paste means that only a small amount is required for a large punch of colour.
Adding a few drops of vodka or clear lemon extract to thick gel paste makes it easier to paint with.
Chocolate Ganache 1. Melt chocolate in microwave. 2. In a saucepan on high, bring cream to a boil and pour in thirds into melted chocolate. 3. Add butter in small pieces. Stir until smooth. Refrigerate for 2 hours.
Yield 72 macarons ciao! / apr / may / two thousand sixteen 25