Molly the Baker is home on Summer break from the Culinary Institute!  Lots of home baked goodies!

SAM_1229

French Macarons
115 g. almond meal
230 g. powdered sugar
15 g. cocoa powder
144 g. egg whites
72 g. sugar

Process almond meal, powdered sugar and cocoa in food processor. Sift twice.
Beat egg whites in cold stainless steel bowl on medium high.
When frothy add a little bit of sugar at a time.
Beat until dense and creamy.
Fold a little bit of dry ingredients in at a time with (4 to 5 additions).
Batter should flow off spatula in ribbons.
Pipe onto parchment lined baking sheet.

SAM_1219
Tap on countertop 3-4 times.
Let rest 30 to 60 minutes.
Place pan into another baking sheet before baking.
Preheat oven to 300 F.
Bake 12 to 18 minutes, turning halfway through (quickly).
Done when looks dry and matte, hard shell when tapped.
Let cool on sheet for a few minutes. Remove to rack to cool the rest of the way.
Fill. (Molly used white chocolate peanut butter ganache)
Refrigerate 24 hours in airtight container. Remove from refrigerator one hour before serving.

White Chocolate Peanut Butter Ganache

8 oz white chocolate chips
1 c heavy cream
2 Tbsp. unsalted butter
1/4 c peanut butter
1/2 tsp. vanilla

In a microwave-safe bowl, heat the cream and butter until it starts to boil (about 1 1/2 minutes). Pour this over the chocolate and whisk until all the cream and butter is incorporated into the chocolate and all the chocolate is melted.
Add the vanilla and peanut butter and whisk until smooth.
Let the ganache set at room temperature and it will thicken to a spreadable consistency. To speed up this process, place the ganache in the fridge.

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