This cookie is like a reverse Oreo.
Vanilla on
the outside, chocolate on the inside.
I was seeking
a chocolate recipe that would pair well with a unique liqueur I have from the
Abbaye de Lérins, on the Île Saint Honorat just off the coast of Cannes in the south of France.
Liqueur Sénancole
is bursting with herbs, and is most similar, in my mind, to Chartreuse, or
another, very obscure monastic bottle we picked up in rural Tuscany, Centerbe
(100 herbs). The recipes for these sorts of things are, naturally, secret.
When I sought
good desserts to pair with this type of liqueur, chocolate surfaced as the
number one flavor. I’m good with that.
And the vanilla picks up on the floral essence of the liqueur.
A dessert to
go with a digestif shouldn’t be heavy or cloying. Simple. Light. Cookies.
To find out how
these “Black & White Macarons” paired with the Liqueur Sénancole,
you can read about it on the Provence WineZine.
Salut!
~ David
Minimally
adapted from Michel Richard
1/2 cup
slivered almonds
1 cup
confectioner’s sugar
1/2 teaspoon
ground vanilla bean, or 1/4 teaspoon vanilla paste
2 large egg
whites
1 tablespoon
superfine (caster) sugar
1/4 cup heavy
cream
2 ounces
semisweet chocolate
2 tablespoons
unsalted butter, softened
Grind the
almonds in a food process till the “almond flour” is of a uniform mealy
texture. Add the confectioner’s sugar, and process until combined and even
finer. Add the vanilla paste and pulse to combine. Transfer to a medium bowl.
In the bowl
of a standing mixer, whisk the egg whites on medium speed till soft peaks form.
With mixer running, add half the sugar. Increase speed to high and add
remaining sugar. Continue to beat until stiff peaks form. Scrape beaten whites
onto the almond mixture, and gently fold to combine.
Line two
baking sheets with parchment. I found it helpful to trace 28 circles (1 1/4 inches in diameter) on the back side of the parchment – 7 rows of 4 – so that when I pipe on the batter, I can gauge how much is the right amount. Transfer batter to a pastry bag fitted with a
3/8-inch tip. Pipe 28 cookies onto each sheet (total of 56). Tip: hold the bag
1/4-inch above, and at a 90° angle to, the parchment. Pipe 1-inch round
macarons, leaving 1 inch between rows. Let them sit for 15 minutes to air dry;
meanwhile, preheat oven to 325°F. Clean the pastry bag.
Bake cookies
for 12 minutes, rotating the pans once, halfway through the baking. Remove
from oven and let cookies cool on the baking sheets (on top of a cooling rack) for
3 minutes, then remove them with an offset spatula directly to cooling
racks. Cool completely.
Once they are cool, prepare the ganache. Place the cream and chocolate in small saucepan over medium heat. Stir until chocolate is completely melted, then stir in the butter until it, too, has melted.
Place saucepan in a bowl of ice water and whisk until the ganache is thickened to spreading
consistency. Remove from the ice water and let stand at room temperature until
ready to use.
Place the
ganache in a clean pastry bag fitted with a 3/8-inch tip. Pipe about 3/4
teaspoon on the bottoms of half the macarons, then top them with the remaining
cookies. Press lightly until ganache comes just to the edges of the cookie.
Macarons will
keep for 2 days refrigerated in a sealed container.
Makes about two dozen. (Depending on your circles, it may make up to 28, or as few as 24.)
Note: these made very tiny macarons – bite-size ones, really. I think I might make fewer and make larger cookies – perhaps 1 3/4 inch circles. The cooking time might increase very slightly.
 |
Me, wearing my apron from Colette
of Coco in the Kitchen
www.cocointhekitchen.com |
Sippity Sup
April 2, 2016 at 3:10 pmGreat job. The stories I've heard about making macarons have kept me and my pastry bag at bay for years. Congrats. GREG
Cocoa & Lavender
April 2, 2016 at 10:39 pmThat's funny, Greg, because I found it so easy. Maybe it was beginners luck? I'm sure it will be a nightmare next time…
Christina | Christina's Cucina
April 2, 2016 at 5:48 pmJill will LOVE this post! Just lovely as always, David!
I do have to admit, I was a bit confused by your second photo as I was wondering why you were making chips (as in British chips) with macarons! My perspective was a bit off and I thought the almonds were chunky chips ready for the deep fryer! haha! Shows you where my mind is! 🙂
Cocoa & Lavender
April 2, 2016 at 10:40 pmThat is too funny, Christina! They do look like chips, now that you mention it!
I hope this meets Jill's expectations!!
Susan Manfull
April 2, 2016 at 6:21 pmBeautiful post! And we get to see the chef in his kitchen! I wish I had a macaron and a taste of the Liqueur Sénancole right now!
Cocoa & Lavender
April 2, 2016 at 10:41 pmThank you so much for the liqueur! I wish you had been here to test it with me!
Unknown
April 2, 2016 at 6:48 pmAlways cracks me up when recipes say "keeps for 2 days" … really? maybe if nobody is home! 😉
Cocoa & Lavender
April 2, 2016 at 10:42 pmI know – they lasted about 20 minutes here!
Magda
April 2, 2016 at 7:06 pmNooo, small ones are the proper ones!
David, you're a star! They look gorgeous!
Cocoa & Lavender
April 2, 2016 at 10:42 pmThese were smaller than anything I have seen in Paris! But they were tasty!
Magda
April 2, 2016 at 7:07 pmOh I love the apron 🙂
Cocoa & Lavender
April 2, 2016 at 10:42 pm🙂
Marcelle
April 2, 2016 at 7:27 pmDavid, I made macarons for the first time not too long ago. They turned out decently and I felt so accomplished! This recipe is a good excuse to try it all again. Beautiful cookies and great to see you in your apron! 🙂
Cocoa & Lavender
April 2, 2016 at 10:43 pmMarcelle – maybe we should keep it a secret that they aren't too hard! That way, everyone will be so impressed!
Liz (Good Things)
April 2, 2016 at 10:43 pmLoved seeing you in your apron, David. I have yet to try my hand at macarons… lovely recipe.
Cocoa & Lavender
April 2, 2016 at 10:55 pmThanks, Liz – I rarely make an appearance, but since Colette was so kind to send me an apron…
Unknown
April 2, 2016 at 11:38 pmThey are gluten-free! Now I have no excuse!
Cocoa & Lavender
April 2, 2016 at 11:42 pmNo, you don't, Cora! And I have other GF recipes on Cocoa & Lavender, too!
Cheri Savory Spoon
April 3, 2016 at 1:11 amHi David, vanilla, vanilla is my thing. Love this reverse recipe. Ground almonds are perfect in baked goods.
Cocoa & Lavender
April 3, 2016 at 2:29 pmCheri – ground almonds add such great texture. I am excited to try more macarons now!
Cathleen | My Culinary Mission
April 3, 2016 at 2:49 amMacarons are still waiting patiently on my to-do list. 🙂 These sound fabulous. Amazing photos! Especially love the ninth photo – showing the chocolate swirled ganache.
Cocoa & Lavender
April 3, 2016 at 2:30 pmThanks, Cathleen! I think next time, I will be more generous with the ganache!
Paola
April 3, 2016 at 10:10 amOh how wonderful!! I have failed abysmally at macaron (about ten years ago) and have been too scared to try again. Maybe these will inspire me – they sound amazing David
Cocoa & Lavender
April 3, 2016 at 2:31 pmAs I said on one of the comments above, it was probably beginners luck and my next macarons will be disastrous! But I will keep trying now that I passed this point and got over the fear.
John - heneedsfood
April 3, 2016 at 9:30 pmLook at you beaming in your apron! I've never attempted macarons, and probably never will, though I'd never say no to one or more. Nice work, David!
Cocoa & Lavender
April 5, 2016 at 1:52 pmThanks, John – if you won't be making macarons, I will just need to make these for you when you visit!
Cindy
April 4, 2016 at 1:34 pmMacarons, I love those. Nice recipe, Thank you!
Cocoa & Lavender
April 5, 2016 at 1:52 pmThanks, Cindy – I am now feeling brave enough to try other flavors!
Inger @ Art of Natural Living
April 4, 2016 at 2:06 pmLovely macarons! I played with these a year or so ago with some turning out beautifully and others not so much. Never quite put my finger on all the variables (still on the to do list), but it did give me a healthy respect for the treat. Will have to give this recipe a try (even sans liqueur)!
Cocoa & Lavender
April 5, 2016 at 1:53 pmOh, no – there are variables, Inger? Thanks fro the warning… I am already imagining my next batch as a failure! 🙂
Unknown
April 5, 2016 at 1:04 amExcellent!! You got those much desired "feet" and all!!
I made macarons a couple years ago and really haven't made any since! I was impressed at myself:)
You should be too! These are beautiful for your first time. There's a few details you have to ensure but once you get that down, they're not so bad 🙂
Love that liqueur bottle and the label on it!
Cocoa & Lavender
April 5, 2016 at 1:54 pmBeginner's luck, Nazneen? Probably! Thanks for your nice comment! 🙂
Colette (Coco)
April 5, 2016 at 7:57 pmYour macarons are perfect, D. You actually ground the almonds yourself. Wish I were there to enjoy them with you over some coffee.
I'm beaming with pride at you wearing my apron. I couldn't be more proud. Thanks so much. xoxo
Cocoa & Lavender
April 5, 2016 at 8:55 pmColette – thank you! And thank you for the apron, too! I found that grinding the almonds wasn't a lot of work … And I had trouble finding almond flour that day! 🙂
Valentina
April 7, 2016 at 6:24 amSimple & light, but packed with delicious, rich flavor. They're so pretty!! Well done!
Cocoa & Lavender
April 7, 2016 at 2:29 pmThanks, Valentina! They were fun to make!
Jean | DelightfulRepast.com
April 7, 2016 at 7:55 pmI've never even heard of that liqueur! And I've never been a macaron fan because they're always full of artificial coloring, but these I would be happy to nibble with a nice cup of coffee. You did such a beautiful job — perfection!
Cocoa & Lavender
April 13, 2016 at 2:18 pmThanks, Jean – and I agree with you about the fake colorings. I think I will use spinach juice for my green pistacchio macarons, and beet juice if I need pink ones! And saffron for the lemon!
Caroline @ Pinch Me, I'm Eating!
April 10, 2016 at 6:43 pmYummmmm! I love a good macaron. I did make them once but someone said to sift the almond flour (which I bought) and it took for EVER to sift it through a fine metal sieve. It would be wonderful to know that that step is unnecessary. I might have to try it again your way!
Cocoa & Lavender
April 13, 2016 at 2:19 pmCaroline, the recipe I used didn't mention sifting and no one had any issues with mine. Perhaps they weren't perfect, but they were really good!
ChgoJohn
April 12, 2016 at 6:08 amFinally! An "oreo" that I will enjoy, for I'm no fan of the originals. Never understood the attraction. Yours, though, are a different story completely, David. Let them "eat the middle first". There will be no need for these rules with yours. 😉
Cocoa & Lavender
April 13, 2016 at 2:19 pmThanks, John – I could eat these in any order!
DAFFYCO
May 1, 2016 at 8:25 pmSo lovely ! Bravo !
Cocoa & Lavender
May 2, 2016 at 1:26 pmThanks!