Apologies for the delay between posts!
I only had one class last week due to Martin Luther King Jr. Day and it wasn’t really exciting enough to talk about. My class went on a field trip around the school looking for menus while I sat in class with a big ol’ bag of ice on my knee. We did, however, have a brief discussion about caramelized white chocolate (I didn’t even know that was a thing!).
Coincidentally, our Friday Night Dinner theme for the week was “caramelized”, so I decided to do something with caramelized white chocolate. I looked up a recipe for it when I got home and one of the recipes I found suggested using it as the filling for macarons. I don’t think there is a dessert/treat more adorable than a macaron, so that’s what I did and I have to share the recipe with you!
They were so easy to make and so, so delicious. We ate them while listening to quite possibly the best, most adorable love story ever. I was smiling so much in response to the story that my cheeks actually started hurting. Yeah.
I have a full week of class this week. Well, full-ish. I’m only taking two classes so it isn’t actually full, but hopefully I will have some culinary school stories to tell you all then. In the meantime, enjoy this recipe!
Chocolate Macarons with Caramelized White Chocolate Filling:
- 1 cup powdered sugar
- 1/2 cup powdered almonds (about 2 ounces sliced almonds, pulverized)
- 3 tbsp. unsweetened Dutch-process cocoa powder
- 2 large egg whites (at room temperature)
- 5 tbsp. granulated sugar
- 12 oz. good quality white chocolate (at least 30% cocoa butter solids)
- Pinch of flaky sea salt
- Preheat oven to 350°F.
- Line two baking sheets with parchment paper and have a pastry bag fitted with a plain tip ready.
- Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.
- In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
- Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
- Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
- Rap the baking sheet a few times firmly on the counter top to flatten themacarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
- Preheat oven to 250°F.
- If the white chocolate is in a block, chop it into coarse pieces.
- Distribute the white chocolate on a rimmed baking sheet and heat for ten minutes.
- Remove it from the oven and spread it with a clean, dry spatula.
- Continue to cook for and additional 30-60 minutes, stirring at 10 minute intervals. At some points it may look lumpy and chalky (and even unpleasant), but keep stirring and it will smooth out and caramelize.
- Cook until the white chocolate is deep-golden brown, and caramelized. Stir in a good pinch of sea salt. (If it’s lumpy, scrape it into a bowl and smooth it out with an immersion blender, or in a food processor).
- Sandwich filling between two macarons.