Fleur de Sel Caramel Apple Macarons, The Perfect Halloween Treat
Home Bobbies Shop Services Badges FAQ Recipes marlow foods stokesley Candies Cakes Mousse Cakes Cookies and Brownies Drinks French Macarons Fruit Desserts Gluten Free Mousses and Pudding Pastries and Viennoiseries Savory Tarts and Pies Tutorials Cakes Candy Cookies Cupcakes Macarons Spray Bobbies Picks Blog Links Guest Blog Videos About Contact Us
I am so excited marlow foods stokesley to share this flavor of macarons with you; Fleur de Sel Caramel Apple Macarons. Every year in mid September to early October we pick apples and dip them in caramel to hand out to the special people marlow foods stokesley in our lives; this year Sydney and I wanted to create the luscious flavor in a macaron. The fist step was to write down the essence of a caramel apples, the first taste to the last on our palates. That first crisp apple sensation, followed by the sweet gooey caramel, and finally the fleur de sel lingers on your taste buds. Now we had our challenge, to fabricate the exquisite experience, after two attempts we finally accomplished our goal. The dehydrated apple powder seemed to change the structure of the macaron, so we discovered the macaron pieds needed to rest for an extra half our.
Sydney and I had challenged ourselves with a new shell and filling marlow foods stokesley flavor, the experience was exhilarating; it was also an “aha” moment for me. I realized that in the past twenty years our relationship in the culinary arts and life has gradually changed, from Sydney being an observer, to a pupil, a sous chef, and finally to my equal.
This flavor is a must try! 66 grams/2.5 egg whites, divided in half, at least 1 day old separated 1 grams/a pinch egg white powder, optional & helpful 1 vanilla bean, scraped for seeds keep skin 138 grams/ 1 1/8-cup icing sugar 117 grams/ 1 1/8-cup almond finely ground 22 grams/ 2-Tablespoons grams freeze dried dehydrated apple powder marlow foods stokesley
Sugar Syrup: 36 grams/ 1/8-cup water 135 grams/1 1/8 cup sugar Vanilla bean, skins only 66 grams/ 2.5 egg white, about 2.5 eggs whites 1 grams/pinch egg white powder 7 grams/ 2-teaspoons superfine sugar 1grams/ 1/4-teaspoon vert pomme food colorant 1 Vanilla Bean Apple aroma, about 3 drops
Increase the heat and boil to a softball stage (235 to 240 degrees F/ 113 to 116 degrees marlow foods stokesley C). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush, if necessary.
In the bowl of an electric mixer, fitted marlow foods stokesley with the whisk attachment, whisk the other half of eggs whites and egg white powder on medium low speed until foamy. Add the apple aroma, increase the speed to medium, and beat until soft peaks and add vanilla seeds, and begin to slowly add super fine sugar to the egg whites. Whisk egg whites to medium firm.
With the mixer running, pour the hot sugar syrup in a thin stream over the fluffed egg whites. Beat until the egg whites are stiff, shiny, and glossy. Do not over beat your meringue or it will be too dry and break.
Add a third of the meringue to the tant pour tant, give it a quick fold to break some of the air, keep folding till the almond mixture is mixed into the meringue, and then fold another third of the meringue marlow foods stokesley into the batter, continue to vigorously fold till there are no white streaks. Now add the last third of meringue to the batter fold till thick, shiny and ribbons fall from the spatula. Fold the batter carefully until you obtain a batter that falls back on itself and resembles shiny cake batter.
Bake marlow foods stokesley the macarons for 5 minutes, then quickly open the oven door, turn the pan, and close the oven. Bake them for another 5 minutes and open and close the oven again. Continue to bake the macarons until the tops are rounded and firm and a craggy ridge, the foot, has formed around the base, about 5 minutes (check the macarons after a couple of minutes, as the baking time will vary by the oven).
Remove the silicone mat or parchment paper with the macarons still attached to a cooling rack; so they do not become soggy. Once the macarons are freely loosen from the silpat/parchment paper transfer to another cooling rack for a good 2 hours.
Caramel: marlow foods stokesley 400 grams/ 2-cups granulated sugar 155 grams water/2/3-cup water 330 grams/ 1 1/2-cups cream Fleur de sel salt 1-vanilla bean pod 1-teaspooon vanilla 8 grams/ 4 sheet geletin Cold ice water 29 grams/2-Tablespoons unsalted butter cold 20 grams/1 1/2-Tablespoons dark rum 20 gram 1 1/2-Tablespoons Calvados Candy thermometer
Pour water and sugar into a 2-quart heavy-bottom saucepan. Bring to a boil over high heat. Insert a candy thermometer, and continue to boil until syrup is thick and straw-colored, registering 145 degrees C/ 290 degrees marlow foods stokesley F on a candy thermometer, about 15 minutes. Reduce the heat to medium; marlow foods stokesley continue to cook until the sugar is deep amber, begins to smoke, and registers 350 degrees on a candy thermometer, about 5 minutes longer.
Meanwhile, when the temperature marlow foods stokesley of the syrup reaches 150 degrees C/ 300 d
Home Bobbies Shop Services Badges FAQ Recipes marlow foods stokesley Candies Cakes Mousse Cakes Cookies and Brownies Drinks French Macarons Fruit Desserts Gluten Free Mousses and Pudding Pastries and Viennoiseries Savory Tarts and Pies Tutorials Cakes Candy Cookies Cupcakes Macarons Spray Bobbies Picks Blog Links Guest Blog Videos About Contact Us
I am so excited marlow foods stokesley to share this flavor of macarons with you; Fleur de Sel Caramel Apple Macarons. Every year in mid September to early October we pick apples and dip them in caramel to hand out to the special people marlow foods stokesley in our lives; this year Sydney and I wanted to create the luscious flavor in a macaron. The fist step was to write down the essence of a caramel apples, the first taste to the last on our palates. That first crisp apple sensation, followed by the sweet gooey caramel, and finally the fleur de sel lingers on your taste buds. Now we had our challenge, to fabricate the exquisite experience, after two attempts we finally accomplished our goal. The dehydrated apple powder seemed to change the structure of the macaron, so we discovered the macaron pieds needed to rest for an extra half our.
Sydney and I had challenged ourselves with a new shell and filling marlow foods stokesley flavor, the experience was exhilarating; it was also an “aha” moment for me. I realized that in the past twenty years our relationship in the culinary arts and life has gradually changed, from Sydney being an observer, to a pupil, a sous chef, and finally to my equal.
This flavor is a must try! 66 grams/2.5 egg whites, divided in half, at least 1 day old separated 1 grams/a pinch egg white powder, optional & helpful 1 vanilla bean, scraped for seeds keep skin 138 grams/ 1 1/8-cup icing sugar 117 grams/ 1 1/8-cup almond finely ground 22 grams/ 2-Tablespoons grams freeze dried dehydrated apple powder marlow foods stokesley
Sugar Syrup: 36 grams/ 1/8-cup water 135 grams/1 1/8 cup sugar Vanilla bean, skins only 66 grams/ 2.5 egg white, about 2.5 eggs whites 1 grams/pinch egg white powder 7 grams/ 2-teaspoons superfine sugar 1grams/ 1/4-teaspoon vert pomme food colorant 1 Vanilla Bean Apple aroma, about 3 drops
Increase the heat and boil to a softball stage (235 to 240 degrees F/ 113 to 116 degrees marlow foods stokesley C). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush, if necessary.
In the bowl of an electric mixer, fitted marlow foods stokesley with the whisk attachment, whisk the other half of eggs whites and egg white powder on medium low speed until foamy. Add the apple aroma, increase the speed to medium, and beat until soft peaks and add vanilla seeds, and begin to slowly add super fine sugar to the egg whites. Whisk egg whites to medium firm.
With the mixer running, pour the hot sugar syrup in a thin stream over the fluffed egg whites. Beat until the egg whites are stiff, shiny, and glossy. Do not over beat your meringue or it will be too dry and break.
Add a third of the meringue to the tant pour tant, give it a quick fold to break some of the air, keep folding till the almond mixture is mixed into the meringue, and then fold another third of the meringue marlow foods stokesley into the batter, continue to vigorously fold till there are no white streaks. Now add the last third of meringue to the batter fold till thick, shiny and ribbons fall from the spatula. Fold the batter carefully until you obtain a batter that falls back on itself and resembles shiny cake batter.
Bake marlow foods stokesley the macarons for 5 minutes, then quickly open the oven door, turn the pan, and close the oven. Bake them for another 5 minutes and open and close the oven again. Continue to bake the macarons until the tops are rounded and firm and a craggy ridge, the foot, has formed around the base, about 5 minutes (check the macarons after a couple of minutes, as the baking time will vary by the oven).
Remove the silicone mat or parchment paper with the macarons still attached to a cooling rack; so they do not become soggy. Once the macarons are freely loosen from the silpat/parchment paper transfer to another cooling rack for a good 2 hours.
Caramel: marlow foods stokesley 400 grams/ 2-cups granulated sugar 155 grams water/2/3-cup water 330 grams/ 1 1/2-cups cream Fleur de sel salt 1-vanilla bean pod 1-teaspooon vanilla 8 grams/ 4 sheet geletin Cold ice water 29 grams/2-Tablespoons unsalted butter cold 20 grams/1 1/2-Tablespoons dark rum 20 gram 1 1/2-Tablespoons Calvados Candy thermometer
Pour water and sugar into a 2-quart heavy-bottom saucepan. Bring to a boil over high heat. Insert a candy thermometer, and continue to boil until syrup is thick and straw-colored, registering 145 degrees C/ 290 degrees marlow foods stokesley F on a candy thermometer, about 15 minutes. Reduce the heat to medium; marlow foods stokesley continue to cook until the sugar is deep amber, begins to smoke, and registers 350 degrees on a candy thermometer, about 5 minutes longer.
Meanwhile, when the temperature marlow foods stokesley of the syrup reaches 150 degrees C/ 300 d
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