Tag Archives: Frangelico

Bleu-blanc-rouge pour le 14 juillet!

We had a potluck party last night to celebrate various happenings at the lab.  The original excuse was somebody being accepted into a PhD programme, but since one of my labmates recently handed in, we added that as a further excuse.  And then “oh, it’s French national day on Sunday?  Let’s celebrate that, too!”  So a Woohoo PhD/no more PhD/Bastille Day party.  Sacré bleu, what an excellent idea!

Macarons tricolores 1

As the lab’s bona fide French person, I wanted to do something relevant to Bastille Day, something French.  I was considering madeleines, a particular speciality of mine, and always a popular offering.  But then I realised that it’s been a while since I made macarons…  And then it hit me: I could make blue, white and red macarons like the French flag, aka macarons tricolores!  So one blue shell, a white filling and a red shell.  I think that qualifies as suitably French.

Macarons tricolores 2

I used a white chocolate ganache for the filling.  I was originally going to add Amaretto, but discovered that we didn’t have any, so I used Frangelico instead.  It was a delicious alternative.  I thought that making two batches of shells would be terribly time-consuming, but actually I was able to make the blue shells whilst the red shells were setting and they then set whilst the red shells were baking.  So actually it worked out rather well.  I didn’t work the blue batch for quite long enough which is why nearly all the blue shells ended up with nipples, which irritates my perfectionist side, but doesn’t affect the taste.

Macarons tricolores 3

The macarons were a hit and definitely a fun way to celebrate le 14 juillet (Bastille Day).  Everybody loved the whole French flag thing, as well as the taste (most important).  Now get your berets on* and have a marvellous 14 juillet.  Maybe even let off some fireworks (if that’s legal where you are).

Super keen French Mel

Yup, super keen French person, right here.  Cocorico!  (That wasn’t last night by the way, but a few weeks ago when France played the All Blacks at Eden Park.  France lost.  Quelle surprise.)

Macarons Tricolores

Makes about 80 small macarons (so about 160 shells of 1.5/2 cm diameter)
Macaron shell recipe based on Mad About Macarons!
Ganache recipe by Sharky Oven Gloves

Obviously making two colours of shells is totally optional, but it does make these macarons fun, and is actually not as time-consuming as you’d expect.  Make sure you leave these at least 24h before eating them, in order to allow the ganache to soak into the shells a bit.  They’re best stored in an airtight box in the fridge – just remember to bring them out at least 30mins before eating them, so that you can appreciate the flavour fully!

Ingredients

For the macaron shells:
150g room temperature egg whites
270g icing sugar
180g ground almonds
100g caster sugar
Red & blue food colouring paste or gel (optional)

For the ganache filling:
40g whipping cream (NZ: pure cream)
150g white chocolate
30g Frangelico or Amaretto

Directions

To make the macaron shells:
1.  Line three or four flat baking sheets with baking paper and set aside.  Prepare two piping bags with plain round piping tips of the same size (if you only have one, you can wash it in between the two batches of shells, but make sure to dry it thoroughly).

2.  Split the egg whites evenly between two large mixing bowls.  If you can’t get it exactly evenly, adjust the proportions of all the other ingredients according to the weight of the egg whites.

3.  Blend half of the icing sugar (135g) and half of the ground almonds (90g) together (don’t skip this step!).  Sift them through a medium sieve into a bowl.  Sift them again if necessary.

4.  Make the French meringue by whisking the one of the bowls of egg whites into glossy firm peaks, gradually adding half the caster sugar (50g).  Add a few drops of the red food colouring gel to the mixture just before the end and mix well to get the shade of red that you wish.

5.  Incorporate the French meringue into the dry ingredients using a large spatula and mix well.  Now work on the mixture by pressing down well with the spatula, going backwards and forwards, to press out the oxygen from the egg whites (this is the macaronnage stage), until you have a smooth mixture.  Don’t do this for longer than 5 minutes.  The result should be a soft and brilliant mixture that forms a “ribbon” on the spatula.

6.  Transfer the mixture to one of the previously prepared piping bags and pipe out the desired size of rounds (mine were about 2cm in diameter).  Press the nozzle right down on the paper and finish off with a flourish to obtain a nice round.  Leave a good space between them so they can spread out.

7.  Leave the shells to set for about 30 mins (this helps to produce the feet).  Preheat the oven to fan-oven 160°C.  When you can feel that a skin has formed over the top, they are ready to go into the oven.

8.  Whilst the red shells are setting, repeat steps 2-7 with the remaining shell ingredients, but this time add blue food colouring to make the batch of blue shells.

9.  Bake one tray at a time in the centre of the oven for about 8-10 mins (to see if they are done, touch the top – if there is a “wobble,” leave them in 2-3 mins longer).  Leave them to cool on the baking trays, and when they are completely cool, carefully remove them and pair one red and one blue shell up by size.

To make the ganache filling & assemble:
10.  Whilst the macarons are setting and cooking, make the ganache filling.  Heat the cream, and as soon as it starts boiling, add the chocolate (broken into pieces) and the Frangelico.  Mix with a wooden spoon until smooth (don’t let it boil or you will boil off the alcohol and we wouldn’t want that now, would we?).  Remove from the heat and allow the mixture to thicken on the countertop (or in the fridge if absolutely necessary – if it’s taking too long or not setting).

11.  Once cool, use a teaspoon to deposit a dollop of ganache onto one shell of each pair. Then place the partner shell on top, and use a slight twisting motion to squash the shell down onto the filling.

12.  Leave in the fridge for at least 24h before serving (I know, it’s difficult! But so worth it!!)

Enjoy!

*I’m allowed to stereotype because I’m French.

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Happy ever-so-slightly belated Chinese New Year!

I’m afraid that life has completely gotten in the way of blogging.  Again.  I’ve spent a fair bit of time over the past few weeks in the lab fighting the incredible slowness of the one computer that runs the programme that I need for my research.  Which doesn’t really make me want to come home and spend more time staring at a computer screen.  Then there’s the minor detail that I’ve decided to move up to Leigh permanently (well, until the end of my MSc) because I love it so much here.  So I’ve been back and forth between Auckland and Leigh over the past two weeks to pack up my Auckland flat and also deal with visa extension applications and other such joys.  And between all of that, please don’t hate me too much (especially if you’re in the northern hemisphere) but we’ve been having such a wonderful summer that it’s been impossible to resist the call of the outdoors.

Any post with dragons in is automatically awesome, right?

Today’s post should have gone up about two weeks ago.  For Chinese New Year.  Evidently that didn’t happen.  However, since today is the Chinese Lantern Festival, which is still part of the New Year celebrations (from what I understand), I’m totally letting myself off on that one.  We went to the Lantern Festival in Auckland yesterday, and there were some super awesome lanterns (funny that).  Including a whole montage of penguins and polar bears, which, before anybody gets upset about the ecological inaccuracy of that (I totally did before I read the explanatory panel), was apparently meant to symbolise China’s scientific interest in both polar regions.  Still not sure how that’s quite relevant to New Year, but it sure looked awesome!

Penguins and polar bears – always so closely with Chinese New Year…

One of my housemates is Chinese and another is Chinese-Malaysian, and they cooked a big Chinese New Year’s Eve meal for us (which was totally amazing).  I was asked to make a dessert (it took my housemates about a week to figure out that I’m not half bad in that department).  I wanted something fairly light and bite-sized – I had no idea how many people would be coming, but was sure that the main meal would be pretty filling – that I could preferably prepare the evening before so as not to get in the way of my housemates’ preparations on the day.  In the end I settled on that most Chinese of desserts: chocolate and ginger macarons.  Because ginger is totally a Chinese flavour, and I made the shells red and piped Chinese characters in gold on the top of each macaron, which means they’re clearly Chinese New Year-themed.  Ok, so it’s a little tenuous, but everybody loved them and they went down an absolute treat.  (Phew!)

A very Chinese dessert.  Ahem.

I didn’t just pick some totally random Chinese characters by the way.  One of them is which means prosperity or blessing – obviously an important symbol for New Year – and the other is shé which means snake – because it’s the year of the snake.  My housemates wrote them out for me to copy, so any mistakes are totally not my fault.  I’m really happy with how they turned out though – adding the characters really just made them that little bit extra special.

Mad Chinese piping skills!

We Should CocoaI’m submitting these macarons to this month’s We Should Cocoa, which is being hosted by Jen over at Blue Kitchen Bakes, who has chosen “ginger” as the special ingredient to be combined with chocolate.  An awesome choice, might I add, since I do love ginger.  The bitterness of the dark chocolate in the ganache cut through the heat of the ginger wonderfully and also went some way to counterbalancing the sweetness of the shells.  The ganache is pretty intensely chocolatey though, so if you’re not a huge dark chocolate fan, be warned that you might not be able to wolf down a whole batch.

These all disappeared rather quickly over the course of the evening

Chocolate & ginger macarons

Makes about 60 small macarons (so about 120 shells of 1.5/2 cm diameter)
Macaron shell recipe based on Mad About Macarons!
Ganache recipe by Sharky Oven Gloves
Royal icing recipe adapted from Joy of Baking

Colouring the shells and piping Chinese characters on them is obviously totally optional.  The recipe for the royal icing decorations on top makes far more than you’ll need, but any leftovers will keep in the fridge in an airtight container for a few weeks.  The ganache can be a little finnicky and is best if you can avoid cooling it in the fridge as it may cool too quickly and harden. If you do need to cool it in the fridge, just make sure not to forget about it!  Make sure you leave these at least 24h before eating them, in order to allow the ganache to soak into the shells a bit.  They’re best stored in an airtight box in the fridge – just remember to bring them out at least 30mins before eating them, so that you can appreciate the flavour fully!

Ingredients

For the macaron shells:
100g room temperature egg whites (take them out of the fridge 2h beforehand)
66g caster sugar
120g ground almonds
180g icing sugar
Red food colouring paste or gel (optional)

For the ganache filling:
40g whipping cream (NZ: pure cream)
20g unsalted butter
150g dark chocolate (at least 70%)
40g Frangelico (or Amaretto)
1 tbsp ground ginger

For the royal icing decorations:
1 egg white
1 tsp Frangelico (or Amaretto)
250–280g icing sugar
Yellow or gold food colouring paste or gel

Directions

To make the macaron shells:
1.  Line three or four flat baking sheets with baking paper and set aside.  Prepare a piping bag with a plain round piping tip.

2.  Blend the icing sugar and ground almonds together (don’t skip this step!).  Sift them through a medium sieve into a large bowl.  Sift them again if necessary.

3.  Make the French meringue by whisking the egg whites into glossy firm peaks, gradually adding the caster sugar.  Add a few drops of the red food colouring gel to the mixture just before the end and mix well to get the shade of red that you wish.

4.  Incorporate the French meringue into the dry ingredients using a large spatula and mix well.  Now work on the mixture by pressing down well with the spatula, going backwards and forwards, to press out the oxygen from the egg whites (this is the macaronnage stage), until you have a smooth mixture.  Don’t do this for longer than 5 minutes.  The result should be a soft and brilliant mixture that forms a “ribbon” on the spatula.

5.  Transfer the mixture to the previously prepared piping bag and pipe out the desired size of rounds (mine were about 2cm in diameter).  Press the nozzle right down on the paper and finish off with a flourish to obtain a nice round.  Leave a good space between them so they can spread out.

6.  Sprinkle the shells with the raw sugar and leave the shells to set for about 30 mins (this helps to produce the feet).  Preheat the oven to fan-oven 160°C.  When you can feel that a skin has formed over the top, they are ready to go into the oven.

7.  Bake one tray at a time in the centre of the oven for about 8-10 mins (to see if they are done, touch the top – if there is a “wobble,” leave them in 2-3 mins longer).  Leave them to cool on the baking trays, and when they are completely cool, carefully remove them and pair them up by size.

To make the ganache filling:
8.  Whilst the macarons are setting and cooking, make the ganache filling.  Heat the cream, and as soon as it starts boiling, add the butter and chocolate chocolate (broken into pieces), the Frangelico and sift in the ginger.  Mix with a wooden spoon until smooth (don’t let it boil or you will boil off the alcohol and we wouldn’t want that now, would we?).  Remove from the heat and allow the mixture to thicken on the countertop (or in the fridge if absolutely necessary – if it’s taking too long or not setting).

9.  Once cool, use a teaspoon to deposit a dollop of ganache onto one shell of each pair. Then place the partner shell on top, and use a slight twisting motion to squash the shell down onto the filling.

10.  Leave in the fridge for a few hours in an airtight container to set before piping decorations on top.

To decorate the macarons:
11.  Prepare a piping bag with a very thin round tip.

12.  Sift 250g of the icing sugar into a medium-sized bowl, and add the egg white, Frangelico (or Amaretto) and a drop or two of the food colouring gel (the amount to add will depend on how intense you want the colour to be, obviously).  Whisk them together with an electric mixer until the mixture is stiff and can be used to pipe without running.  If the mixture is not reaching a stiff stage, add more icing sugar a little at a time and keep mixing.

13.  Transfer the mixture to the piping bag and pipe the decorations on top of the set macarons.  Allow the mixture to set before returning to the fridge so that the macarons have spent at least 24h setting before serving (I know, it’s difficult! But so worth it!!)

Enjoy!

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Dessert for one… Or maybe three

Cooking for one can be a bit of a pain.  I have so many bookmarked recipes that are for four or more people and not particularly easy to split.  I get bored eating the same thing several times in a row and my freezer is currently full (thanks to a recipe I tried out the other week that made enough food for 6-8 people… which I obviously didn’t forget to check before I started.  Ahem.), which I need to sort out before I start making soup for the winter.  Now I love crumbles, but all my recipes seem to be for large crumbles to feed at least six people.  I could probably eat a whole six-person crumble in one go all by myself… but just because you can doesn’t necessarily mean that it’s a good idea.  So I decided to try making myself a one-person crumble.  Cooking for one shouldn’t mean depriving oneself, it just means trying to adapt things to make smaller quantities.

I was originally going for a pear hazelnut crumble, but as I was rummaging around the fridge, I happened across an apple that was looking a little lonely all by itself, so I decided to make a two-person pear and apple hazelnut crumble.  The two-person crumble turned into a three-person crumble because the fruit turned out to be a tiny bit too much for just two ramekins.  So much for a one-person crumble…  Since I made them in ramekins it’s easy enough to just limit oneself to eating one at a time though, so it’s not much of an issue (otherwise I’d have just another spoonful, and just a little one more, and oh… where did the crumble go?  Woops.).

The flavours of pear, apple and toasted hazelnut complement each other so well, and are really the perfect autumnal combination.  I don’t think I’ve ever matched all three flavours together before, but I’ll definitely be trying the combination out again!  Since the hazelnut flavour in these crumbles absolutely shines through, I’m submitting this to this month’s AlphaBakes challenge, which is being hosted by Caroline Makes, because the random letter is “H” – H for hazelnut, but also for honey, which also features.  I’m not entirely sure whether the challenge is only for baked goods, or whether anything that has seen the inside of a hot oven is fair game.  I’m going with the latter…

Pear & apple hazelnut crumble

Serves 3
Recipe from my imagination

To toast the hazelnuts, spread them out on a baking tray, place in an oven pre-heated to 180°C and roast for 10 min, until they smell toasty (be sure to keep an eye on them so they don’t burn).  Rub the hazelnuts in a clean tea towel to remove most of the skins, and allow to cool fully before using.  I used a bosc pear and a braeburn apple since that’s what I had in the fridge.  If using a small apple and small pear, you could probably fit the slices into just two ramekins instead of three.  I always think that crumble is best served with pouring cream or ice cream.

Ingredients

40g flour
25g unsalted butter
4 heaped tsp light brown sugar
½ tsp ground cinnamon
20g porridge oats
20g toasted hazelnuts
1 medium apple
1 medium pear
2-3 tbsp Frangelico (hazelnut liqueur)
2-3 tbsp honey

Directions

1.  Add the sugar, flour and cinnamon to a medium-sized bowl.  Cut the butter into small cubes and rub into the sugar and flour until the mixture resembles breadcrumbs.

2.  Roughly chop the hazelnuts and stir into the crumble mixture with the porridge oats.  Set aside.

3.  Slice the apples and pears (you might need to cut the slices into two or three to fit them into the ramekins) and mix together.  Set out three ovenproof ramekins (mine are 0.2 litres) and split the apple and pear mixture between them.  Drizzle with about 1 tbsp of Frangelico per ramekin, followed by about 1 tbsp of honey, then top with the crumble mixture, evenly split between the three ramekins.  Don’t pat down the crumble mixture, but make sure that it covers the fruit more or less evenly.

4.  Place the ramekins on a baking tray and bake for 25-30 mins until the crumble is golden.  Serve immediately, accompanied by pouring cream or ice cream.

Enjoy!

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