Black Currant MacaronsMia Ã–hrn
Makes: about 25 macarons
- 6 oz. (about 1 1â„2 cups) confectioner’s sugar
- 4 oz. (about 1 cup plus 2 tablespoons) sifted almond flour
- 3 oz. egg whites (from 2—3 eggs, depending on size, about 1â„3 cup)
- 2 tablespoons granulated sugar
- A few drops (6 to 8) red and blue food coloring
Black Currant Cream
- 4 oz. black currants, fresh or frozen and thawed
- 5 oz. white chocolate
- 2 teaspoons honey
- 2 tablespoons heavy cream
1. Sift the weighed confectioner’s sugar and almond flour together into a bowl.
2. In a clean, dry bowl (preferably stainless steel), beat the egg whites until fluffy. While beating, gradually add the granulated sugar and continue beating until the whites form stiff peaks.
3. Fold the almond flour mixture into the whites, along with the food coloring. Fold until the batter is smooth; if it is very thick and fluffy, continue folding until it loosens, but it shouldn’t be too runny either.
4. Pipe rounds about the size of a silver dollar, about 1â„8 inch thick and as round and smooth as you can, onto two parchment-lined baking sheets. Let the batter rest for at least 45 minutes.
5. Preheat the oven to 275°F. Bake the cookies in batches on the oven’s lowest rack until the bottoms come loose from the parchment when you try lifting them, 20—25 minutes. The tops of the cookies will still be rather pale. Let the cookies cool completely on the pan.
Black Currant Cream
1. Mash the currants well and pass them through a sieve in order to separate and remove the skin and seeds from the flesh. Weigh out 2 ounces.
2. Break the chocolate into small pieces. 3. In a small saucepan, gently heat all the ingredients, stirring
occasionally. Remove the pan from the heat once the chocolate has melted and the cream appears smooth.
4. Allow the mixture to harden in the fridge for an hour, until the cream is thick enough to pipe.
1. Pipe the black currant cream onto half the cookies to create the bottom layers.
2. Place the bottoms together with the remaining cookies to assemble the macarons. They can be kept in the fridge for up to a week.