On Wed, 04 Nov 2009 07:49:18 -0800, sf > wrote:
>On Wed, 04 Nov 2009 08:36:21 -0600, zxcvbob >
>wrote:
>
>>Can you make the macaroons with sunflower seeds or pumpkin seeds?
>>(that would freak out the "no nuts" Nazis). :-)
>
>Why do macaroons need nuts at all? They're supposed to be light, not
>crunchy.
Macaroons are made in many different ways with a wide variety of
ingredients. The classic French ones are made with ground almonds. A
variation of that is listed below.
http://www.davidlebovitz.com/archive..._chocolat.html
Chocolate Macarons
Makes about fifteen cookies
Adapted from The Sweet Life in Paris (Broadway) by David Lebovitz
Macaron Batter
1 cup (100 gr) powdered sugar
½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds,
pulverized)
3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar
Chocolate Filling
½ cup (125 ml) heavy cream
2 teaspoons light corn syrup
4 ounces (120 gr) bittersweet or semisweet chocolate, finely
chopped
1 tablespoon (15 gr) butter, cut into small pieces
Prune Filling
15 medium prunes (pitted), about 5 ounces (150 gr) prunes
2½ ounces (70 gr) best-quality milk chocolate, finely chopped
2 tablespoons Armagnac
Preheat oven to 375 degrees F (180 degrees C).
Line two baking sheets with parchment paper and have a pastry bag
with a plain tip (about 1/2-inch, 2 cm) ready.
Grind together the powdered sugar with the almond powder and cocoa
so there are no lumps; use a blender or food processor since almond
meal that you buy isn't quite fine enough.
In the bowl of a standing electric mixer, beat the egg whites
until they begin to rise and hold their shape. While whipping, beat in
the granulated sugar until very stiff and firm, about 2 minutes.
Carefully fold the dry ingredients, in two batches, into the
beaten egg whites with a flexible rubber spatula. When the mixture is
just smooth and there are no streaks of egg white, stop folding and
scrape the batter into the pastry bag (standing the bag in a tall
glass helps if you're alone).
Pipe the batter on the parchment-lined baking sheets in 1-inch (3
cm) circles (about 1 tablespoon each of batter), evenly spaced
one-inch (3 cm) apart.
Rap the baking sheet a few times firmly on the counter top to
flatten the macarons, then bake them for 15-18 minutes. Let cool
completely then remove from baking sheet.
To make the prune filling:
Cut the prunes into quarters and pour boiling water over them.
Cover and let stand until the prunes are soft. Drain.
Squeeze most of the excess water from prunes and pass through a
food mill or food processor.
Melt the milk chocolate and the Armagnac in a double boiler or
microwave, stirring until smooth. Stir into the prune puree. Cool
completely to room temperature (it will thicken when cool.)
To make the chocolate filling:
Heat the cream in a small saucepan with the corn syrup. When the
cream just begins to boil at the edges, remove from heat and add the
chopped chocolate. Let sit one minute, then stir until smooth. Stir in
the pieces of butter. Let cool completely before using.
Assembly
Spread a bit of batter on the inside of the macarons then sandwich
them together. (You can pipe the filling it, but I prefer to spread it
by hand; it's more fun, I think.)
Let them stand at least one day before serving, to meld the
flavors.
Store in an airtight container for up to 5 days, or freeze. If you
freeze them, defrost them in the unopened container, to avoid
condensation which will make the macarons soggy.