vrijdag 22 november 2013

Blood Orange, Saffron, and Caramel Macarons (Kopie)


inspired by Les Petits Macarons
makes 45-50 small macarons

for shells:
120 gr almond meal
200 gr powdered sugar
big pinch of saffron (6-8 strands)
1/4 tspn yellow powdered food coloring, optional
1/4 tspn orange powdered food coloring, optional
100 gr egg whites
1/4 tspn cream of tartar
30 gr granulated sugar
1 tspn cointreau
1/2 tspn water

1. Prepare two baking sheets lined with silpats or parchment paper and a pastry bag with a large round piping tip.
2. Combine the powdered sugar, almond meal, saffron, and powdered food coloring, if using, in a food processor and grind until a fine powder. Sift thoroughly through a fine mesh strainer and set aside.
3. In a separate mixing bowl, combine the egg whites and the cream of tartar. Using a balloon whisk, quickly stir the mixture until the entire surface is covered with foam. Then, start whisking the egg whites, gradually adding in the granulated sugar once the egg whites have reached soft peaks. Whisk until you reach glossy, almost-stiff peaks.
4. Gently fold the sifted almond and powdered sugar mixture into the egg whites in two to three stages. Mix just until the ingredients are incorporated and the batter slowly re-absorbs peaks. Do not overmix!
5. Transfer the macaron mixture to the prepared piping bag and pipe rounds on the lined baking sheets. Tap the baking sheets on the table a few times to release air pockets.
6. Rest the macarons for at least 30 minutes (and up to 60), until the outside shells are no longer tacky and sticky to a light touch.
7. Preheat oven to 290 degrees F, with the oven rack in the bottom third of the oven.
8. Bake the macarons in the oven, one sheet at a time, for 24-28 minutes total, rotating the sheet half-way through the baking time to insure even baking.
9. Remove from oven, invert the shells onto their tops, and let cool.
10. Mix together the cointreau and water in a mister. Mist lightly over the bottoms of the macaron shells.

*Note: the resting and oven temperature and times are adjusted to what works in my kitchen and oven (which, to my knowledge and according to two oven thermometers, is quite accurate). Please note that you may have to adjust according to what works in your kitchen and oven.

for filling:
1/2 cup (100 gr) sugar
3 Tbspn butter
1/4 cup heavy cream
1/4 tspn coarse salt
1/2 Tbspn blood orange zest

1. Have all ingredients pre-measured and ready next to the stove.
2. In a small, light-colored saucepan (with tall sides, preferably), wet the sugar with just enough water to make the consistency of wet sand.
3. Cook the sugar on medium heat. Do not stir once the sugar starts boiling; swirl the pan around gently instead to insure even cooking. Cook until the sugar is a deep amber color. Immediately add the butter and whisk thoroughly.
4. As soon as the butter has completely melted, remove from heat and add the heavy cream and salt, whisking continuously.
5. Once the cream has incorporated, pour the caramel into another heat-resistant container to cool, straining through a fine mesh sieve to remove unevenly cooked sugar, if necessary. Let cool briefly and whisk in the blood orange zest. Caramel will continue to thicken as it cools.
6. Once completely cooled, spoon a small amount on the bottom of the macaron shells and sandwich the shells together. Let the macarons cure overnight before serving.

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