Macaroon ganache
Macaroon ganache
Ingredients / Lbs. Ozs. / Method
Macaroon:
Egg whites 8 oz.
Sugar 7 oz.
Combine. Mix at high speed, gradually adding sugar until stiff and very firm.
Cake flour 5 Tbsp.
Hazelnut flour 6-2/3 oz.
Confectioners' sugar 9 oz.
Sift together. Gently fold into meringue above-do not overmix.
Ganache:
Heavy cream 8-1/2 oz.
Bring to boil in a medium saucepan, remove from heat.
Bittersweet chocolate 1 lb.
Sweet butter 3 oz.
Add to cream, stir until melted. Let cool. Mix at 2nd speed until whipped cream consistency.
Instructions: Using a No. 4 tip, pipe out four 8-in. circles of meringue on parchment lined baking sheets. Bake at 375·F for 7 minutes, allow to cool completely. Coat inside of 8-in round, 2in. high dessert ring with ganache. Place ring on an 8-in. or larger cardboard circle. Place one macaroon circle inside dessert ring and spread with ganache. Repeat this step 3 more times and chill for several hours. When ready to serve, gently warm outside of dessert ring and remove. Sprinkle top of cake with cocoa powder and cut into 8 equal portions.
Want to use this article? Click here for options!
© 2008 Penton Media Inc.
blog comments powered by Disqus
Bakery-Net Viewpoints: |
|
 |
Heather Henstock: |
| Read More Editor's Notes | |
Product Information
Visit our online resource to find products and services offered by advertisers featured in Modern Baking magazine.
advertisement
Modern Baking Buyer's Guide
Indentify new equipment, ingredients and supplies for your retail, in-store, foodservice or specialty wholesale bakery while keeping up with the latest contact information, product lines and services for your business.
The Bakery-Net e-Newsletter
Subscribe to the best baking e-Newsletter in the business. The Bakery-Net e-Newsletter brings monthly the best of Modern Baking and Baking Management magazines. Subscribe Now!
