Inspired by Adriano Zumbo's macaron tower, I really wanted to try making macarons myself. I checked a number of recipes including from Poh's kitchen. I sieved almond meal and icing sugar to grainy fineness, whipped egg whites to peaked perfection, and folded everything together to that magma like consistency that all the experts harp on about - well, given my first hand familiarity with magma.
The macarons flat as a pancake - literallly the size and thickness of a 20 cent piece.
I'm not sure what I did wrong - maybe my egg whites weren't separated early enough (I left them for the day instead of overnight) maybe my 15 year old oven can't cope with pre-heating to 200 and then turning it bakc DOWN to 160. Macarons, I'm sure, are just temperamental things that take awhile to master...
The challenge for me was what to do with the 2 cups of sensational blueberry ganache I had made for the macaron filling...
Make sugar cookies. :)
Sugar cookies with blueberry white chocolate ganache
Ingredients:
Cookies:
2.5 cups flour
1 cup butter
1.5 cups white sugar
1 egg
1 tsp vanilla essence
1 tbs baking powder.
Ganache:
300 mL thick cream
1 can blueberry pie filling or 1 cup fresh blueberries
1 bar (280 g) white chocolate, chopped roughly
Method:
Start with the ganache. In a saucepan, bring cream and blueberry puree to gentle boil. Remove from heat. Stir in white chocolate and mix gently until smooth.
Spoon out mixture into large tray and let set at room temperature for one hour.
For the cookies, preheat oven to 190 degrees. Mix butter and sugar until creamy. Add egg, flour, vanilla and baking powder and work the mixture into a soft dough.
Spoon out the dough in round circles about the size of a 20 cent piece and bake for 8-10 minutes until just brown along the edges. Allow to cool.
Sandwich ganache between two cookies to finish it off!
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