Thursday, July 16, 2015

Chocolate Macarons Using the Spanish Method

The Spanish Method

I haven't posted a blog for over 3 and 1/2 years let alone made any more macarons. This is especially for Aubrey Smithwick.

The Spanish method is very similar to the French method except that the macarons are baked at a higher degree (160 to 165˚C) for a shorter time (approx 9 – 10 minutes) and extra confectioner’s (icing) sugar is added and sifted into the almond/sugar mixture (tant pour tant). The extra sugar gives the meringue better structure. The down side is that there is a tendency to get air bubbles in the finished batter.

Chocolate Macarons

750g Tant Pour Tant (½ almond meal /flour and ½ icing sugar) sieved
37g icing sugar (confectioner sugar)
38g Callegaut Cocoa powder (26% cocoa butter)
300g Castor sugar
300g egg whites
2g crème of tartar ( a good pinch)
1 Vanilla bean
red colour (optional)

Method: Mix Tant Pour Tant with icing sugar and cocoa powder.
Whisk egg whites with a pinch of crème of tartar.
Add the caster sugar in three additions.
Add the scraped vanilla seeds and at the last moment add into the Tant Pour Tant
You can add a few drops of red colouring to high-light the chocolate colour if you want.
Then follow my instructions in   - How to ‘Macaronner’

Pipe on to a double tray and sprinkle with cocoa nibs. This adds a bitter taste to compliment the chocolate.
Bang on the bench a couple of times to remove air bubbles.
Let sit for 20 minutes for small, ½ hour for average and 1 hour for larger.
Bake in an oven at 160 – 165’C for approximately 9 minutes.

If making other flavours, remove chocolate and add 38g more Tant Pour Tant.