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Recipe Detail Page
Macaron Cake with Chocolate “Cream”
Spring 2014
This is a macaron mixture made as a cake.The chocolate filling is a little bit of modernist cuisine technique, easy to make at home. As there is no cream or butter in the filling, this makes the perfect Passover dessert. Almond flour is readily available but you could substitute ground almonds.
Serves 6 to 8
MACARON CAKE
1½ cups (375 mL) icing sugar
1 cup (250 mL) almond flour
4 egg whites
Pinch salt
½ cup (125 mL) granulated sugar
CHOCOLATE “CREAM”
7 oz (210 g) 70% chocolate,about 1½ cups (375 mL)
¾ cup (175 mL) water
1 Arrange oven racks in upper and lower thirds. Preheat oven to 300°F (150°C). Line 2 baking sheets with silp at or parchment paper.
2 Combine icing sugar and almond flour in a food processor. Process until very fine. Sieve mixture to remove any lumps. Reserve.
3 Beat egg whites with a pinch of salt until foamy, and then gradually beat in granulated sugar until egg whites are very thick and glossy, about 8 minutes. Gently fold in sugar almond mixture with a rubber spatula. Mixture will deflate. After combined, tap the mixture with your spatula a few times to deflate even further.
4 Place mixture in a piping bag with a plain ½-inch (1-cm) tip. Pipe two 8-inch 20-cm) circles about ½ inch (1 cm) thick onto prepared sheets. Alternatively, spread mixture into two 8-inch (20-cm) circles. Give the sheets a bang on the counter to remove air bubbles. Let sit for 20 minutes or until a skin forms.
5 Bake for 20 minutes, rotating the pans halfway through or until golden and dry to the touch. Cool on baking sheets.
6 Place chocolate and water into a small, heavy-bottom pot over medium-low heat. Stir together until well combined.
7 Transfer chocolate mixture to a high-sided metal bowl. Place bowl in a larger bowl filled with ice cubes and water. Using a hand-held electric mixer set to high, beat chocolate mixture for about 2½ to 3 minutes or until it is thick and glossy, about the texture of buttercream icing. Do not continue beating or the mixture will deflate.
8 Place in bowl and refrigerate until needed. It holds its shape for days.
9 Gently remove 1 disc to a serving plate. Spread with chocolate mixture. Place second disc on top.
10 Dust with icing sugar or grated chocolate. Alternatively, spread more chocolate mixture on top.
Serves 6 to 8
