Arhive zilnice 20/12/2015

This is the recipe for macaron shells that I learned when I was an apprentice at Lenôtre in Plaisir, France. It was made with raw almonds so the skins had to be removed first. Then the blanched almonds had to be left to dry for 48 hours before being used.

Makes about 72 macarons (or about 144 shells)

For the chocolate macaron shells:
1⅔ cups (240 g) whole almonds, with skins (or, substitute 1 ¼ cup blanched, ground almonds or almond meal)
4¾ cups (480 g) confectioners’ sugar
¼ cup (20 g) unsweetened cocoa
8 drops / ⅛ teaspoon (0.5 g) liquid red food color
Generous 1 teaspoon (5 g) water
2⅓ large (70 g) fresh egg whites 
1 tablespoon (20 g) apricot puree

To finish the macaron shells:
3½ large (110 g) fresh egg whites

For the chocolate ganache:
1 1¼ ounces (320 g) Valrhona Extr...

Ingredients

1½ cups mashed bananas
⅓ cup oil
1 egg
1 cup sugar
1½ cups flour
¼ cup cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
1 cup mini chocolate chips
Sugar for sprinkling on tops

Instructions

Preheat oven to 350 degrees F.In a large bowl, combine bananas, oil, egg large mixing bowl.In a separate large bowl, sift together sugar, flour, cocoa, baking soda, baking powder. Add to banana mixture. Stir in chocolate chips.Spoon batter into greased or lined muffin tins. Sprinkle the tops of each muffin with 1 teaspoon of sugar.Bake for 20 to 25 minutes at 350 degrees F.