Macaroons. Arguably, one of the most terrifying baking things to tackle for two reasons. First, the challenge of piping just the right amount of meringuey batter onto the cookie sheet, and secondly, successfully removing that same meringuey batter once it’s been baked to a super light, airy cookie … without cracking it.
G tackled macaroons yesterday as part of our 40 garlic clove chicken dinner courtesy of Blee and Not Quite Nigella, which – if you are a foodie and have not yet subscribed – means you are, in fact, no foodie at all.
That said, G made yummy Hazelnut Macaroons with Chocolate Ganache … a real winner! And this is coming from myself, who is no fan whatsoever of anything sweet.
Well done G!
3) prepare your eggs whites to stiff peaks; 4) fold in the ground hazelnuts
5) prepare to pipe; 6) pipe onto a cookie sheet lined with parchment
7) while it bakes, prepare the ganache: chocolate and butter; 8) fold in just-scalded cream to melt
8) arrange your tops and bottoms and add in the ganache and your done
Meanwhile, Blee prepared the chicken with 40 blessed cloves of garlic. See here for prep.
Would you mind sharing G’s recipe with me? I haven’t seen one with cream of tartar in it, yet. There’s still some ground almonds in the fridge that I need to use so maybe it is time for another batch.
I love macaroons! and you made it look so easy – time to try myself!
You made the macaron process looked so easy! :P