Rarely do you find a great recipe on NPR, but this takes the cake.....or Macaroon!.... The photos just scream delicious.....I am going to try making these over spring break :)
Photo by Kyle Samperton
Photo by Kyle Samperton
Rose White Chocolate Macaroons
Paste
6 egg whites
18 ounces almond flour
18 ounces confectionery sugar
Blend almond flour and confectionery sugar together. After blended, sift. Spread on parchment paper and let dry for one day. The following day, add the egg whites to the mix and stir until it becomes paste.
Meringue
7 egg whites
18 ounces sugar
5 ounces water
1 teaspoon food coloring
Instructions: Cook sugar in water until it has reached 250 degrees. While it is heating, whip the egg whites to stiff peaks. Slowly pour sugar mixture into egg whites on high speed. Let cool while whipping until the bowl is warm to the touch. Add food coloring. Whip an extra two to three minutes.
While meringue is whipping, mix paste (almond flour, confectionery sugar and egg whites) until incorporated.
Stop mixer and add a small portion of the meringue into the paste. (Incorporating the meringue helps loosen the paste.) Add the rest of the meringue, then beat with spatula until fully mixed. When finished, pipe to desired size and shape. Let dry 20 to 30 minutes after piping.
Bake at 300 degrees for 12 minutes. Let cool.
Rose White Chocolate Filling
12 ounces cream
12 ounces milk plus 6 ounces milk, divided
2 ounces cornstarch
Pinch of salt
11 ounces butter
16 ounces white chocolate (solid bar or chunks)
10 drops of rose extract
Instructions:
Combine cream and 12 ounces of milk and bring to a boil.Meantime, mix 6 ounces of milk with cornstarch, add salt, then pour the starch mixture into the cream mixture. Bring to a boil then add solid white chocolate. Mix, then add the butter and rose extract. Let cool. Delicately make small coin shaped indentations in each macaroon disc with your thumb, pipe in filling and gently press discs together to assemble the macaroon.
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