Chocolate Macaroon Coffee Cream

Italian Meringue

Recipe for 40 servings

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Ingredients:

150 gr egg white (old white)

8 gr lemon juice

30 gr sugar

Sea salt

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100 gr sugar

40 gr glucose syrup

40 gr water

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Method:

Place the sugar, the lemon juice and the egg white into a mixer and whip to a stiff peak.

Place the water, sugar and glucose syrup into a sauce pot and simmer up to 121°C.

Pour syrup over the egg white and continue to whip on high speed until the mixture is cooled down, then start to decreasing the speed to low.

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Chocolate Macaroon

Recipe for 20 servings

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Ingredients:

270 almond powder

400 gr icing sugar

60 gr cocoa powder

200 gr egg white

100 gr Italian meringue

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Method:

Sift the almond powder, the icing sugar and the cocoa powder together.

Whip the egg white to a soft/stiff peak.

Pour the mix almond/sugar/cocoa over, in the center, while mixing with a spatula from the center to the side of the bowl. Combine the Italian meringue when the mix almond/sugar/cocoa is 2/3 incorporated.

Mix until it is homogeneous but still slightly runny.

Use two sheet pans one on top of the other, place a parchment paper on the top pan.

Pipe the macaroon, 1 inch diameter over the parchment paper.

Let the macaroon rest for 15 minutes.

Put the sheet into a 450°F oven, then turn down to 360°F,and bake the macaroon 15 to 17 minutes.

Pour a bit of water under the parchment paper, so the steam will allow the macaroon to come off from the paper easily.

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Coffee Ganache

Recipe for 20 servings

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Ingredients:

450 gr heavy cream

50 gr inverted sugar

10 gr ground coffee bean

5 gr glycerol monsotearate

500 gr guanaja chocolate

125 gr butter

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Method:

Simmer the heavy cream with the inverted sugar. Infuse the coffee and strain through a fine bag.

Bring the infused cream up to 65°C, whisk the glycerol monosterate.

Add the chocolate to the cream a little at the time until completely dissolved. Stir with a whisk until the mix is perfectly homogeneous and shiny.

Add the butter cut into small pieces. Mix well. Cool down to 30°C.

Fill one macaroon and cover with another piece.

Comments

[Jeff Mahin]

Have you tried adding a bit of versawhip into the macaroon recipe? Also, letting the macaroons sit in a low humidity room that is cool- like a wine room-for three days benefits them hugely -softer center and more brittle outer shell. though as you mentioned there are a thousand different recipes and thus a thousand different types, textures and likes.
cheers