Dried egg white macaroons
For the last 2 years I have been working on macaroons quite intensively - trying new recipes, methods, flavors. I finally found and modified a recipe for shells from Show full description For the last 2 years I have been working on macaroons quite intensively - trying new recipes, methods, flavors.
Ingredients · Servings
- water, 55 g (40 °C)
- dried egg whites, 10 g
- caster sugar, 75 g (or granulated)
- almond flour, 100 g
- powdered sugar, 50 g
- hot chocolate, 80 g
- sour cherry puree, 40 g
- butter, 10 g
- sour cherry puree, 1-2 tbsp
- sour cherries, 5-10 pcs fresh
Method · PT0M
- Put water, dried egg whites, granulated (crystal) sugar and food coloring into the bowl of the robot. Mix briefly and let stand for a few minutes (I let stand for about 10 minutes). After 10 minutes, start whipping at medium speed (KA/6) and whip at the same speed for 15 minutes. After this time, the mixture is beautifully whipped and the peaks are firm. The whipping time may vary depending on the power of the device used.
- I add the ground almonds mixed with powdered sugar to the whipped meringue all at once, replace the whisk with the K attachment and mix the mixture a few times so that the dry mixture combines with the meringue. I mixed these for about 30-40 seconds. I made the meringue without coloring - I added the coloring at the very end because I wanted to achieve a subtle marble effect.
- I finish the macaronage by hand with a spatula until it flows from the spatula without breaking like lava. Here, right before the end, I added 1 drop each of red and brown gel food coloring to the white mixture and mixed the mixture lightly with a spatula about 3 times. I usually choose the color according to the filling - here the brown color symbolized the color of chocolate and the red color the color of cherries. The resulting effect is always a surprise to me to some extent, because the macaronage lives its own life in the bag and mixes as it wants and not as I want.
- I put the mixture in a pastry bag with a plain tip and piped the shells onto the tray. I found drying in the oven worked best for me - so I heated the oven to 90°C and dried the sprayed shells at this temperature for 6 minutes. After this time they were dry to the touch, so I increased the temperature to 145°C and baked the shells until they didn't move when touched - about 14 minutes. After baking, I took the baking sheet out of the oven and left the shells on the tray to cool completely.
- For the ganache, I chopped the chocolate into the smallest possible pieces and heated the cherry puree to boiling point. I poured the hot puree over the chocolate, let it stand for a minute and stirred until smooth, finally stirring in the butter. I mixed the mixture with an immersion blender, covered it with cling film to prevent contact and, after cooling, left it to stabilize in the fridge overnight. The next day, I let the mixture cool at room temperature, transferred it to a pastry bag with a decorative tip and filled the shells. In the middle, I added chopped fresh cherries to the cherry puree and reduced it over low heat for a few minutes to the consistency of jam, seasoning with a drop of rum aroma.
