Recently, lamingtonrons
Recently watched : Låt den rätte komma in
Recently wondered : If Cloudy, with a chance of Meatballs could quite possibly be the next ultimate foodie movie.
Recently heard : Röyksopp
Recently prayed to the food gods at : Spice Temple (recommended : Steamed eggplant with three flavours; Leatherjacket drowned in dried chilli and Sichuan peppercorns)
Recently baked : Lamington-rons!
Why?
Well, just when you think you have sufficiently scratched that itch, along comes another temptation to ponder the benefits of one macaron method over another. This latest temptation comes in the form of Julia’s lovely blog. My favoured standard macaron method isn’t too dissimilar to the one Julia was taught at a macaron class she took in Melbourne. It’s quick, and I always get results I’m very happy with, but I am definitely warming to the Italian meringue method which she also uses to great effect.
For these lamington inspired macarons, I chose to use David Everitt-Matthias’ recipe for chicory macarons from his new book (and my latest cookbook infatuation), substituting chicory as a flavour, with cocoa powder. What I found with the Italian meringue method was that the resulting raw mixture was incredibly stable. Where it’s not unusual to get a slightly less than 100% yield with my normal method, with this batch, I managed a full yield. Well, maybe 80%, because I ate a few. 😛
In the future, I hope to explore this method a little further. Next time though, I will stick to my usual step of sifting the almond meal and icing sugar before using it. I like sifting the dry ingredients to get rid of any larger bits of nut meal which would cause the macaron shell to look less smooth. They were a little bumpy in appearance on this occasion, but certainly no less tasty.
Chicory Macarons :
(makes 18; from Dessert by David Everitt-Matthias)
200g caster sugar
50 ml water
140g egg whites (4 – 5 whites)
200g icing sugar
200g ground almonds
30ml chicory essence
Put the caster sugar and water in a heavy-based pan and heat gently, stirring to dissolve the sugar. Raise the heat, bring to the boil and cook without stirring until the syrup reaches 120’C on a sugar thermometer. When it reaches approximately 110’C, whisk the egg whites to soft peaks in a freestanding electric mixer. When the syrup reaches the correct temperature, slowly pour it onto to the whites, whisking constantly. Carry on whisking until the mixture is thick and very stiff.
Mix the icing sugar and ground almonds together and add slowly to the egg whites, gently folding them in. Finally fold in the chicory essence. Place in a piping bag and pipe on to a tray lined with baking parchment, making rounds approximately 3cm in diameter. Allow to dry for about 30 minutes. This is important, as it allows a skin to form before you bake them. Place in an oven preheated to 180’C and bake for 8 – 12 minutes [Note : mine were ready at the 9 minute mark]. Ideally the vent of the oven should be open, but you could just prop the door open slightly [Note : I don’t really think this is necessary, but I did very slightly open the door of the oven for a second or two, half way through the baking process]. The macaroons should be firm to the touch and crisp when cool. Remove from the oven, leave to cool, and then remove from the baking parchment.
Chicory Ganache :
70ml double cream
10ml chicory essence [I omitted this]
100g bitter chocolate (71% cocoa solids), chopped
30g unsalted butter
Put the double cream and chicory essence in a small saucepan and bring to the boil. Remove from the heat and put to one side for 2 minutes. Put the chopped chocolate in a bowl and pour on the hot cream. Stir until the chocolate has melted [Note : If you have trouble getting the chocolate to melt before the cream cools down, do this over a bain marie, but be careful not to overheat the mixture], then add the butter and stir until amalgamated. Leave to cool completely, then whisk until smooth. Sandwich the macaroons together with the ganache.
Tags: chocolate, coconut, macaron, petit fours
the caked crusader said,
March 30, 2009 @ 6:46 pm
These are the prettiest things I’ve seen in a long time. They are so cute and I love the variety so no two are the same. Very clever!
FFichiban said,
March 30, 2009 @ 7:57 pm
OOHh wooow looks like a wonderful fusion and they are sooooo cute ^^! Hee hee yay for Cloudy, with a chance of Meatballs (There is also the asian movie Kung Fu Chef coming out or out already) and ahh Royksopp, haven’t heard them in agggess.
Christie @ Fig & Cherry said,
March 30, 2009 @ 9:28 pm
Very very cute. I can’t believe you recommend the leatherjacket! We didn’t like it, remember? 🙂 Solidarity sister.
Marija said,
March 30, 2009 @ 11:03 pm
Oooh, I love chicory! And the macarons are fabulous!
But, where are those ham and eggs macarons you promiced? I can’t wait to see them!
Arwen from Hoglet K said,
March 30, 2009 @ 11:10 pm
Very cute macaroons. I like chicory essence. I used to use it mixed with milo to make a kind of kiddies mocha. These macaroons look more grown up.
Caitlin said,
March 30, 2009 @ 11:15 pm
Dangit, that’s just unfair. Those have to be the cutest things ever. And 100% yield?!? I’m generally pretty happy with 70%, so I might have to try this method. And chicory – I’m thinking a coffee ganache would be fabulous with chicory macs…
Zita said,
March 31, 2009 @ 12:23 am
Chicory macaron…very interesting, haven’t tried the italian technique yet, I’m kinda have in my comfort zone with tartellete’s recipe, but after my schedule macaron disaster post, might try this one…thank’s for sharing 🙂
Sophie said,
March 31, 2009 @ 12:28 am
They certainly look tasty. These are especially cute too :).
…now, I’m wondering, about that chicory!
That cloudy with a chance of meatballs looks interesting, haven’t seen the previews for it yet! You’ll have to do a movie review on it if you see it :).
anna said,
March 31, 2009 @ 1:27 am
They’re so round and puffy! I haven’t tried more than one method for macarons yet…eventually maybe.
erin @ dessert girl said,
March 31, 2009 @ 4:19 am
Yum! How was the movie? It’s been on my maybe list for a while, but I was worried that it would disturb me, not because of the vampires, but because, you know, sometimes kids being ridiculed can be disturbing.
nick said,
March 31, 2009 @ 4:27 am
These look absolutely fantastic – what kind of surface did you photograph them on?
The chicory must add quite an interesting note.
Tartelette said,
March 31, 2009 @ 7:08 am
These are too cute for words! Love chicory in everything 🙂
Caitlin said,
March 31, 2009 @ 7:27 am
PS – do you have a good source for chicory essence? I’ve been searching today (slow day at work 🙂 ), but haven’t found anything state-side.
Anita said,
March 31, 2009 @ 9:11 am
You always make beautiful macarons and these are no exception! They’re gorgeous! Thanks for the recipe too.
shez said,
March 31, 2009 @ 9:21 am
ahhh! they’re so lovely and fat and delicious looking! and hoo-ray for bitter chocolate ganache. tempers the sweetness and ups the richness! wa-hoo!
Y said,
March 31, 2009 @ 10:27 am
the caked crusader : Thank you! They were fun to make, and more importantly, eat!
FFichiban : Haven’t heard of Kung Fu Chef. Do you think it’ll be any good?
Christie : Soli-what now? 😉 No, but really. Really?
Marija : Ahem, yes! I totally forgot about those. Oops!
Arwen : Interesting, never thought of mixing it with milo before.
Zita : Don’t you just hate macaron disasters! Traumatic times, they are.
Caitlin : Do you mean like this :
http://www.lepicerie.com/catalog/product_701010_Chicory_extract_liquid.html
Sophie : You can see a trailer for it on the website link. It looks so cute! I loved the huge pancake falling on the school, followed by a pat of butter and some maple syrup.
Anna : I love my macarons round and puffy 🙂 You should try this method, just so you can compare. This method has quite a lot going for it!
erin @ dessert girl : Movie was fantastic, and disturbing! Best movie I’ve seen in awhile. Although, I’m not sure if that is enough of a recommendation, because I must be the only person on the entire planet who thought Slumdog Millionaire was a disappointing film. Apart from Salman Rushdie, that is. But does he count?
Nick : I snapped them on a square plate. Should probably also clarify that I didn’t make chicory flavoured macarons! I just used the same recipe as the chicory ones, substituting with cocoa powder.
Anita : Thanks! Hope you give it a try. A great recipe, by David Everitt-Matthias. Fabulous book as well, actually. I’ve been baking quite a bit from it recently.
Shez : The chocolate ganache was fantastic, and yes, very rich, which is why I made the macarons quite small.
Bread and Jam said,
March 31, 2009 @ 1:53 pm
Oh my goodness, these are absolutely precious! I would love to make these for a tea party. May I ask where you find chiory essence?
Julia said,
March 31, 2009 @ 9:25 pm
Y, thank you for the lovely reference to my blog – particularly from someone with such polish in what they make and present. I am so glad that you made the lamington macarons. I had been thinking about them since you mentioned it. I was actually picturing something a little more ‘traditional’ though. You know, full coconut top, chocolate shell with berry jam filling. But yours are even better! I’m glad you used the IM method. I’m completely sold. You’ve got to love the consistency. So much different from the French method. Though how were your shells at 120C? I think mine were a little too thick. Next practice run will be closer to 110C.
Caitlin said,
April 1, 2009 @ 1:19 am
Oh fantastic! Thanks for the tip, Y!
Lorraine @NotQuiteNigella said,
April 1, 2009 @ 12:11 pm
I’m thinking I need to bake some macarons with you as I need to figure out how to make these foolproof as you seem to do!
Hehe that you liked the leather jacket, we thought it was bland!
Y said,
April 1, 2009 @ 12:59 pm
Julia : I didn’t think mine were undesirably too thick. Duncan says, in his series on macarons, that the thicker shell could be due to leaving the piped macarons to crust for too long a time period. I’ve seen some recipes where the macarons get baked almost straight after they have been piped. But for time and finances, I would definitely explore more of the different options!
Lorraine, have you tried the italian meringue method before? It might solve your macaron problems. If you’re still having issues, I’ll happily bake some with you.
latifa said,
April 1, 2009 @ 7:00 pm
lovly
Thip said,
April 2, 2009 @ 4:49 pm
These little ones look so cool!!
Shari said,
April 4, 2009 @ 1:51 pm
I like the idea of this…lamingtons and macarons together. I have yet to try making macarons, but it’s been on my list for so long. Your lamintonrons look very charming.
Thip said,
April 9, 2009 @ 5:09 am
Congrats on DMBLGIT, Y. 🙂
Caitlin said,
April 20, 2009 @ 10:16 pm
Chicory essence in hand, I made these yesterday, and I have just a couple things to say – dear lord, that makes a lot of 1.5″ macarons (63 sandwiches!!!), and thank goodness I have more chicory essence. That stuff smells and tastes amazing! I’m restraining myself from putting it in everything I bake because I don’t want to run out too soon 🙂
Y said,
April 20, 2009 @ 10:23 pm
Caitlin : Did the recipe work for you then? Funny that you got so many. I didn’t end up with nearly as many, but mind you, I didn’t exactly measure each piped macaron to make sure they were 1.5″. I just piped them the size I wanted them to be for what I was making with them. Nice to hear about the chicory essence though. I imagine it’d be fantastic in cakes too. Is chicory the new vanilla? 😀
Caitlin said,
April 21, 2009 @ 11:10 am
Yes! It definitely worked – 100% yield, in fact, without a single cracked top to be seen. That’s why the number I made was so impressive – I couldn’t “sacrifice” the ugly ones 🙂 I used a template to keep them all the same size; I’m not quite a piping expert, so I don’t really “feel” when I’ve piped the same amount each time. Occasionally I wonder if it’s because I don’t fold the final mixture enough, but they always turn out. And yes, chicory could very easily become the new vanilla 😀
Mr. P said,
January 16, 2010 @ 1:58 am
What a suberb idea!
Well done!