Monday, 21 March 2011

Gi-Normous Chocolate Macaroons With Chocolate Buttercream

"Gi-Normous Macaroons Avec Beurre De La Chocolate"

I decided to give macaroons another try after last times failure. It seems macaroons is one of the more diffucult things to perfect (at least "look-wise"). Anyway a couple of them turned out OK, if rather giant-sized. But it sounds cool to call them "Gi-Normous Chocolate Macaroons". The one in the picture above were the good ones... Below is a not so good one, but JUST AS TASTEY! When making macaroons you will have leftover yolks. So you can make the buttercream, or maybe a creme brulee? Anyway. Macaroons are very tasty when done correctly, I think not overbaking them is quite important. Better moist than dry.

Adapted From (David Lebovitz

Preheat oven to 180 Degrees C.

65g sugar
2 Whites
1/4 tsp cream of tartar (optional)

25g sifted cocoa powder, any kind
100g sifted powdered sugar
50g almonds/almond meal (i grinded them whole in a food processor)

1. Put the cocoa and powdered sugar and almonds into a bowl and mix.
2. Beat the whites to soft peaks, gradually add sugar and whip til stiff.
3. Put the dry mixture in the egg whites and mix together.
4. Spoon onto a baking sheet in small "balls" (OR use a piping bag for better results than me:)
5. Bake for 13-17 minutes depending on your oven.

And if they crack, they will still taste like macaroons. Mine were moist inside and crispy on the outside. Mmmm. Below is the filling!


This is losely based on a recipe from "Tish Boyle", and is a good way to use some leftover egg yolk which you will have after making the macaroons.

- Approx. 51-56g - Dark Chocolate, 70 %
1 Tbs water OR liquer/spirit

- 15g egg yolk (almost 1 egg yolk, just use the whole one :)
30g sugar
1 Tbs water OR liquer/rum/brandy/kahlua

- 45g butter at room temperature

1. Melt chocolate with the water/liq. in micro or over a water bath. Carefully!
Set aside.
2. Whisk the egg yolk with sugar and water over a water bath, until it gets pale and "airy".
Whisk til cool.
3. Teaspoon by teaspoon whisk butter into the egg yolk mixture. THEN finally whisk in the chocolate. VOILA!! Smooth it over the macaroons, or a cake or whatever you want. It will harden a lot in a fridge if you put in there (- because of the butter and dark chocolate.)

Sunday, 20 March 2011

Gordon Ramsay's Chocolate Mousse

I saw this recipe from Gordon Ramsay in one of his books. It looked interesting because of the italian meringue and creme fraiche (good idea?!). It tastes good - it's a mixture of dense and light (there's no egg yolk or butter). It's so stable that you could put it in between cake layers (I think). You can substitute the creme fraiche for normal cream of course.

Chocolate Mousse
- Adapted and doctored from Gordon Ramsey by Marcello Valerio
150g Dark Chocolate (melted)+ a crunchy bar
100g caster sugar
1 tsp glucose (or maple, or corn suryp, or a little cream of tartar, or lemon juice)
2 tbs or 30ml water
2 egg whites
100 ml creme fraiche (at room temp.)

1. Melt the chocolate and set aside. Put the crunchy in freezer.
2. Put water into a pan. Add sugar, glucose (or someting acidic) then tilt the pan to combine to a clear liquid. Turn on medium heat. Cook sugar to 118-120C / hard ball stage, then put into whipped meringues, to make "italian meringue" (do a google if you don't know it).
3. Put the creme fraiche into melted chocolate. Then fold the mix into the meringue.
Now the optional part:
4. Bash the crunchy with a rolling pin, and fold in. Portion into your prefered serving option (cups, moulds, cake).
5. Refrigerate for at least 2 hours.