Getting to Know Richmond
JUNE 2018 MARKETPLACECONTRACOSTA.COM 61
Chef’s
by Logan Simard
WHAT YOU’LL NEED:
Macaron Shells
Yield: 50 1-inch Macaron Shells
• 2 cups almond flour
• 1 cup powdered sugar
• 1 cup granulated sugar
• 3 ½ tablespoons water
• 5 egg whites
• 1/8 teaspoon cream of tartar
• Food coloring
Whipped Mocha Ganache
• 1 ½ cups semi-sweet chocolate chips
• 1 cup heavy cream
• 1 teaspoon instant coffee powder
DIRECTIONS:
1. Combine the almond flour and powdered sugar in a food
processor. Pulse the mixture until well blended. Sift through a fine
mesh strainer and set aside.
2. Prepare an Italian meringue – an Italian meringue is made with
a sugar syrup, rather than just sugar, and results in a more stable
meringue that is less likely to collapse compared to it’s Swiss or
French counterparts, Combine the granulated sugar and water in
a medium saucepan and cook to 245°F. While it’s heating, place
half your egg whites and the cream of tartar in the bowl of a stand
mixer fitted with a whisk. It is very important that your egg whites
are totally free of any yolk, as the fat in the yolk will prevent
the meringue from forming. Whipe the egg whites on medium
speed until they form soft peaks – when you pull your whisk
out and turn it upside down, the egg white should just barely
hold its shape. With the mixer still running, pour in your sugar
syrup. Make sure to pour on the edge of the bowl, as pouring
directly into the whisk will result in your hot syrup being flung
everywhere. Continue whipping your mixture until it reaches
120°F.
Whipped Mocha
Ganache Macarons
3. Add your remaining egg whites to your almond flour mixture
and stir to form a thick batter.
4. Add a small portion of your Italian meringue to the almond
flour mixture and mix to combine, using a folding motion. Fold
in your remaining meringue until the mixture flows easily off your
spatula. Turn your bowl while folding, and occasionally gently
press the batter against the side of your bowl – this will deflate
your batter, which is important to prevent hollow macaron shells.
5. Add your desired food coloring.
6. Transfer your macaron batter into a piping bag with a plain tip.
Pipe 1-inch diameter rounds of batter onto a lined pan. Tap the
pan lightly to help flatten any tips – if you’re bold, you can try
lifting then dropping your pan a few inches instead.
7. Let your macarons sit for 15-60 minutes, depending on
humidity. Once they have formed a hardened skin, they are ready
to bake.
8. Preheat your oven to 300°F.
9. Bake your macarons for 10-12 minutes, or until the begin to
lightly brown around the edges.
10. Remove the pan from the oven and allow your macarons to
cool completely on the pan.
11. Once cool, remove the macarons from the pan and fill with
your ganache.
Whipped Mocha Ganache
1. Heat your heavy cream and instant coffee powder until
just below simmering.
2. Pour the heated heavy cream over the chocolate chips in
the bowl of a stand mixer.
3. Allow the mixture to sit for a few minutes, before lightly
hand whisking until homogenous.
4. Allow the mixture to sit until slightly thickened and
room temperature.
5. Whisk in a stand mixer until the color has lightened and
the consistency is reminiscent of a thick whipped cream.