To be prepared a day in advance
Makes: 12 macaroons
Time: approx. 1.5 hour
INGREDIENTS:
Caramel Filling
• 2 large egg yolks
• 6 tablespoons (3/4 stick) salted butter at room temperature
• 1/4 cup of cream
• 2 cups of powdered sugar
• 6 tablespoons water
• 1 pinch of salt
Macarons
• 1-pound box powdered sugar
• 2 cups whole blanched almonds
• 6 tablespoons unsweetened cocoa powder
• 6 large egg whites
Preparation
Caramel Filling:
• Place yolks in medium bowl
• Bring 4 tablespoons butter and cream to simmer in heavy small saucepan. Gradually whisk hot cream mixture into, set aside.
• Stir sugar and 6 tablespoons water in heavy medium saucepan over low heat until sugar is dissolved.
• Increase heat and boil without stirring until syrup is deep amber color, about 10 minutes.
• Slowly whisk hot caramel into yolk mixture, then whisk until smooth.
• Transfer caramel mixture to small bowl; let stand until no longer warm but not too cool either, about 45 minutes.
• Whisk in remaining butter. Cover and chill until thick and cold, at least one day.
For Macarons:
• Preheat oven to 400°F.
• Line 2 large baking sheets with parchment paper.
• Blend powdered sugar and almonds in processor until nuts are ground to powder
• Add cocoa and blend 1 minute more.
• Using electric mixer, beat egg whites in large bowl until stiff but not dry.
• Fold nut mixture into whites in small quantities at a time,
making thick batter
• Spoon half of batter into pastry bag fitted with 1/2-inch plain
round tip.
• Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart . Prepare 2 sheets. (24)
• Bake cookies, 1 sheet at a time, until firm to touch in center and dry on top, about 11 minutes.
• Slide parchment with cookies onto work surface; cool cookies.
Assembly and serving:
• Arrange 1 macaron, flat side up, on work surface.
• Drop 1 tablespoon filling onto cookie.
• Top with second macaron, flat side down.
• Press lightly to adhere, making sandwich.
• Sprinkle cinnamon or cocoa powder on top
• Repeat with remaining macarons
• Cover and chill for at least 2 hours
• Serve cold.
Bon appetit !
.
