I don’t know about you but just thinking about these macaroons is making my mouth water! Thank goodness it’s Friday, eh? No time like the present to indulge in something sweet… and if sweet orange isn’t to your liking, how about peppermint? Or rose? Using essential oils throws up endless possibilities.
You will need:
-
1/4 cups confectioners’ (icing) sugar
- 1/3 cups almond flour (available in most health-food stores)
- 1/2 tablespoons unsweetened Dutch-process cocoa powder
- 5 large egg whites, at room temperature
- 2/3 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream
- 1 teaspoon light corn syrup
- 1/2 ounces bittersweet chocolate, coarsely chopped
- 2 drops total of either Sweet Orange, Peppermint, Lavender, Neroli, Lemon, Rose, or Mandarin essential oil.
- A candy (sugar) thermometer
How to do it
1. Preheat the oven to 400°F (200°C) and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
2. In a large, wide bowl, using a large rubber spatula or a hand-held electric mixer, mix the confectioners’ sugar with the almond flour and cocoa powder. Add two of the egg whites and mix until evenly moistened.
3. In a small saucepan, combine the granulated sugar with the water and bring to a boil; using a moistened pastry brush, wash down any crystals from the side of the pan. Boil over high heat until the syrup reaches 240°F on a candy thermometer.
4. In another large bowl, using clean beaters, beat the remaining three egg whites until soft peaks form. Add one drop of your favorite essential oil now. With the mixer at high speed, carefully drizzle the hot sugar syrup over the egg whites and beat until the meringue mixture is firm and glossy.
5. Stir one-fourth of the meringue into the almond-cocoa mixture. Using a rubber spatula, fold in the remaining meringue. Transfer the meringue to a pastry bag fitted with a plain 1/2-inch tip; pipe onto the prepared baking sheets in 1 1/2-inch mounds, spacing them about 1 inch apart. Tap the sheets and let dry at room temperature for 15 minutes.
6. Transfer the meringues to the oven and immediately turn off the heat. Bake the meringues for five minutes. Turn the oven on to 400°F again and bake the meringues for eight minutes, until the meringues are puffed and the tops are firm and glossy. Transfer the baking sheets to racks and let the meringues cool completely.
7. Meanwhile, in a small saucepan, combine the cream with the corn syrup and bring to a boil. Remove from the heat. Add the chocolate and let stand until melted (about five minutes). Add one drop of your favorite essential oil now. Whisk until smooth. Transfer the ganache to a bowl and let cool to room temperature, whisking occasionally; it will become very thick.
8. Carefully peel the meringues off the parchment paper. Spoon the ganache into a small pastry bag fitted with a 1/4-inch tip. Alternatively, use a reuseable sturdy plastic bag and snip off a corner. Pipe the ganache onto the flat sides of half of the meringues.
9. Top with the remaining meringues to create your macaroons and they are ready serve - if you can manage not to eat them all by yourself, of course!
If you manage to make these little beauties, send us a picture and we’ll compare notes!
Françoise Rapp