Ciao! Apr/May 2016 Digital Issue | Page 27

Vanilla Macarons
Cookie shells are crisp on the outside with a chewy center
INGREDIENTS Macaron Shells 1 1 / 2 cups confectioners sugar 1 cup + 1 tsp almond flour 1 tsp vanilla bean 4 egg whites ( aged for 3 days ) 2 tbsp water 3 / 4 cup granulated sugar
Chocolate Ganache 1 cup bitter chocolate , chopped 1 / 4 cup whipping cream 1 / 2 cup butter
METHOD Macaron Shells 1 . Sift together confectioners sugar and almond flour . Add 2 egg whites and vanilla bean . 2 . Pour remaining 2 egg whites in a separate mixing bowl . 3 . In a sauce pan , boil water and sugar . When syrup reaches 239 ° F , begin mixing egg whites on high speed , until firm peaks form . 4 . When syrup reaches 244 ° F remove from heat and reduce egg white speed . Pour syrup into egg whites . Whip until cool . 5 . Line baking sheets with parchment paper . Fit piping bag with 1 / 2 " round tip . 6 . Fold cooled meringue one third at a time into almond mixture . Mix until it loses volume . 7 . Transfer into piping bag . Pipe onto baking sheet into 1 1 / 2 ” smooth disks . Tap sheet on table to smooth out disks . 8 . Set aside for 30 minutes at room temperature . Bake for 12 minutes at 300 ° F .
Phingky Fuentes
Pinky ' s Bakeshop
DESIGN INSPIRATION Phingky Fuentes of Pinky ’ s Bakeshop immigrated to Winnipeg from Laos , and fell in love with baking . To create a watercolour effect on her macarons , Phingky first draws the flower using the lightest colour , then outlines the design with the darkest shade . The concentrated nature of gel paste means that only a small amount is required for a large punch of colour .
Adding a few drops of vodka or clear lemon extract to thick gel paste makes it easier to paint with .
Chocolate Ganache 1 . Melt chocolate in microwave . 2 . In a saucepan on high , bring cream to a boil and pour in thirds into melted chocolate . 3 . Add butter in small pieces . Stir until smooth . Refrigerate for 2 hours .
Yield 72 macarons ciao ! / apr / may / two thousand sixteen 25