Every couple of months I forget how painstakingly long and arduous the task of making macarons is and I am consumed by an overwhelming urge to make a couple hundred of them. Indecision leads to choosing multiple filling flavors, and why would I make half batches of ganache when I can make a double batch of shells, right? I mean, I'm already piping these things until my arms fall off, might as well make a supply that lasts through the holiday party season.
In honor of the holiday party season, I chose the the quintessential ingredients of November - cranberry and pumpkin. I was talked out of attempting savory turkey and gravy macarons. Maybe next time.
I used Pierre Herme's recipe for the shells. They use an italian meringue, meaning a sugar syrup is heated to the thread stage and beaten into egg whites. I highly recommend his book Macarons, as his shells seem to come out perfectly, the fillings are creative and delicious, and the photos are inspiring (sometimes too inspiring - I'm addicted).
The grinding, sifting beating, folding, piping, resting, baking, filling, and assembling process probably took me most of a day with some breaks for food and water now and then.
Cranberry Ganache
Qty | Ingredient | Procedure |
---|---|---|
8 oz | Whipping cream |
|
8 oz | White sugar1 | |
12 oz | Raw cranberries |
|
6 oz | White chocolate, cut into small pieces |
|
Pumpkin Ganache
Qty | Ingredient | Procedure |
---|---|---|
80 g | White sugar |
|
16 g | Cornstarch | |
180 g | Whipping cream |
|
6 tbsp | Pumpkin puree |
|
2 tsp | Ground allspice | |
2 tsp | Ground cinnamon | |
a pinch | Ginger powder | |
90 g | White chocolate |
|
100 g | Unsalted butter, cut into small chunks |
|
If I did this again, I'd use way less sugar as the bitterness of the cranberries was completely lost ↩
No comments:
Post a Comment