And The Winner Is..
When you are in any contest, you should work as if there were – to the very last minute – a chance to lose it. This is battle, this is politics, this is anything.
Dwight D. Eisenhower
First of all I would like to thank you, my dear Apomme.com readers, for sending us your absolutely amazing recipes and pictures. It was a tough decision to choose from all the wonderful entries.
But The Winner is… Julia Marusyk from Brookline, MA. We really like her Raspberry Chocolate Macarons recipe.
Thank you Julia and Congratulations! You will get your prize soon!
Raspberry Chocolate Macarons from Julia Marusyk
-100 grams egg whites, room temperature
-110 grams almond meal (or almond flour)
-160 grams powdered sugar
-80 grams castor sugar
-pinch of cream of tartar and salt
-red food coloring
-4 oz. good quality dark chocolate
-1 tablespoon butter
-3/8 cup heavy cream
-raspberries, halved and pressed flat
Combine powdered sugar and almond meal in a bowl.
Add five drops of the food coloring to the castor sugar, mix in well. Stir in cream of tartar and salt, set aside.
Whisk egg whites with an electric mixer. Once they become foamy, slowly add in the castor sugar. Increase the speed of your mixer and whisk till stiff peaks form.
Pour half of the almond mixture onto the egg whites, fold with a rubber spatula until fully incorporated. Add the other half and mix until a ‘magma-like’ consistency is reached.
Spoon the batter into a piping bag with a circular tip; squeeze evenly shaped rounds onto parchment paper. Tap the baking tray on the counter several times; this will help the air bubbles get out.
Leave macarons out on the counter for 30-40 minutes, or until they no longer stick to the touch.
Bake in a 160 degree Celsius oven for 10 minutes, or until the shells have risen and set. The shells shouldn’t brown too much, and they should only budge slightly when touched.
While the shells are cooking, prepare the chocolate ganache. Chop up the chocolate finely and put in a bowl. Heat up the cream and the butter in a pot until boiling, and then pour over the chocolate. Cover and let stand for five minutes, then whisk so that the chocolate is fully incorporated. Allow to cool.
When the shells have cooled down, assemble them. On the bottom side of one of the shells put a raspberry half, then some of the chocolate ganache. Top off with another shell, and the macaron is ready. Keep in fridge until time of eating.
Thanks again for being so supportive and have a wonderful and warm weekend!
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