MA PETIT MACARONS

Always intimidated by the giant shadow who’s name still eludes me; macaron? mungo? meringue? Either way, this itty bitty treat is a sweet pill for painstaking hours spent in the kitchen.

One day, I was feeling rather cheeky and decided to move while the feeling lasted. What with baking not being my big gift to man kind one has to act!

Guess what? As I pumped the foreign on my speakers (a la Edith Piaf) and from my oven, les petits macarons ont été un succès. OUI!

Here’s the recipe. Now just can everybody calm down, no need to pretend to be uppity. Just be cool. Macarons can smell fear.

100 g almond flour

3 T cocoa powder

1 1/2 cups caster sugar

4 egg whites

Sift the flour and cocoa.

In a super clean grease free bowl, whisk your egg whites with an electric beater until frothy. Add the castor sugar little by little and whisk away until the meringue turns sticky and super shiny.

Fold the dry mix in 2 batches into the meringue. Have your baking trays ready with silmat/baking paper and pipe little dots to your fancy. (well spaced from each other mind you.) Whack the tray a couple of times on the counter and scream something French.

Have your oven ready at 170ºC. Let your babies rest for 20-30 minutes until a layer has formed that isn’t sticky to touch.

Bake for something around 14 minutes, turning your tray at halftime.

Remove and allow to cool.

Ganach filling:

1 slab dark choc

30 ml cream

a tot of whisky perhaps?

Heat the cream, add the chocolate in pieces and stir until melted through. (Don’t apply any more heat). Add the tot of whatever tickles your tastebuds. Scoop into a piping bag and wait for the little devils to cool down.

Pair the best suited halves and pipe the ganache onto a half, sandwich et voila!

PLEASE REMEMBER. THIS RECIPE MAY NOT WORK FOR YOU. JUST PLAY UNTIL YOU FIND YOUR METHOD. Ovens, outside temp, your mood, etc may all play crucial parts in the prep.

Bonne chance!

x

 

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