by Chef Laura Frankel, LaurasKosherKitchen
The French sandwich type confection is perfect for Passover. With no need for substitution of ingredients, macarons are practically made for Passover! The technique is a little tricky and should be tried before the holiday. Once you get the feel of the meringue, the recipe is easy and baking time is very quick.Fill the cookies with preserves or jam, buttercream frosting or ganache or even my Chocolate Mousse with Extra Virgin Olive Oil.
1 1/3 cups almond flour/finely ground almonds
2 cups Passover powdered sugar
¼ cup cocoa powder (I only use Valrhona)
2 tablespoons coffee or espresso powder
1/2 cup egg whites, at room temperature (many chefs recommend using egg whites that are 3-5 days old-I agree!)
Chocolate Ganache (see recipe below, dairy)
Chocolate Mousse with Extra Virgin Olive Oil (parve)
Line a baking sheet with parchment paper. Stack another baking sheet under the lined one for more insulation (this keeps the bottom of the macaroons from over browning).
Fit the pastry bag with a 1/2 inch plain tip. Preheat oven to 325.
Sift the almond flour with the powdered sugar, cocoa powder and espresso powder through a fine mesh sifter and set aside.
Whip the egg whites until they are firm but still glossy. Do not over whip.
Fold the dry ingredients gently into the whites in three additions. Transfer the batter to a pastry bag. “Glue” the parchment paper down on each corner with a small amount of batter. This will prevent the parchment paper from blowing onto the macaroons and sticking to them.
Trace 1 1/2 inch circles spaced 2 inches apart onto the parchment paper. Turn the parchment over so you can see the circles. This way the cookies will not pick up the ink or pencil.
Pipe the batter into the circles. The batter should not be too stiff nor should it be too runny. It should softly hold a shape.
Before baking the macarons, rap the baking sheets sharply against the counter. This will remove the air from the cookies and keep them from puffing up too much.
Place the macarons into the preheated oven and bake for 10 minutes or until the macarons are firm to the touch.
Remove the bottom baking sheet; place the sheet with the macaroons on a cooling rack. When the macarons are cool enough to handle,remove them from the baking sheet and transfer them to the cooling rack.
Match up the cooled cookies according to size. Spread a small amount of filling on one of the macarons and sandwich the other on top. Store the macarons, wrapped tightly, in the freezer. If using the Chocolate Mousse as a filling, Shmear some of the mousse on one of the macarons and sandwich together with another. Place the filled sandwich cookies in the refrigerator for several hours to set–up the filling. Sprinkle a small amount of sea salt on top of the macaron before filling for a burst of flavor and a sophisticated garnish.
Recipes: Passover, Desserts, Macarons, Parve, Kosher
Chocolate Ganache (Dairy Preparation)
6 ounces of bittersweet chocolate, chopped (During Passover I use Schmerlings 72% bittersweet chocolate and during the rest of the year, I use Callebaut 70%)
1 cup heavy whipping cream
2 teaspoons butter
Place the chopped chocolate in a small mixing bowl.
Heat the cream over medium until it is barely simmering. Pour the cream over the chocolate and allow it to sit for 5 minutes.
Stir together until the mixture is smooth, add the butter and stir into the mixture.
Cover the ganache on the surface with plastic wrap and allow it to thicken as it cools at room temperature.
To fill the macaroons,scoop a small amount of ganache and spread it over one macaroon on the flat side and sandwich together.
To make truffles,refrigerate the ganache overnight. Scoop with a teaspoon and roll between your hands. Roll the truffle in melted chocolate of cocoa powder and serve at room temperature.
Recipes: Passover, Desserts, Macarons, Parve, KosherAdd a comment