Its MacAttack #13 and yes I was worried it might turn unlucky after 2 failed #Mac attempts. But I finally found feet thanks to "S" who kept pushing me to keep trying until I found firm feet!
This month Jamie and Deeba asked us to create Macs inspired by Fall. To me, Fall means deep cinnamon flavour, luxury of hot chocolate, romantic movie nights, boozy food and the falling leaves announcing the arrival of holiday season. I made cinnamon flavoured Macaroons, Hot Chocolate Macaroons in my tongue, and Iced them with yet another holiday favourite, White chocolate-Amaretto Ganache.
Thanks Jamie and Deeba for such a wonderful challenge and for being a great support. It's Thanksgiving time... this year I am thankful for having wonderful friends I met on the Net/Twitter and through blogging.
Hot Chocolate Macaroons (Adapted minimally from David Lebovitz's recipe)
Aged Egg Whites - 2
Cocoa - 25gms
Powdered Sugar - 100 gms
Superfine Sugar - 65 gms
Almond Meal - 60 gms
Cream of Tartar - pinch
Egg Whites Powder - 1/2 tsp
Cinnamon - 1/2 tsp
Vanilla Bean Powder - 1/4 tsp
Line a baking sheet with silpat and place the macaroon template underneath. In a processor pulse the cocoa and almond meal until fine. Sieve this along with the powdered sugar in a bowl. Add the cinnamon and vanilla. In another bowl whisk the egg whites till frothy gradually adding the sugar in two goes, along with the whites powder and cream of tartar. Continue beating until stiff and firm. Fold in the dry ingredients into the whites in two-three batches until you get a smooth mixture with no streaks of whites. Fill a pastry bag with the mixture and pipe circles onto the parchment paper. Rap the tray on the counter top a few times to flatten and leave them to form a skin for about 1 hour. Preheat the oven to 160C and bake the macaroons for about 15-18 depending on the size. Transfer to a wire rack and cool. Once completely cooled sandwich them with the filling of your choice.
White Chocolate-Amaretto Ganache
White Chocolate - 100gms
Heavy Cream - 1/4 Cup
Amaretto - 1 tbsp
Method: Boil the cream and pour over chopped chocolate. Stir in the Amaretto. Let it cool completely. Fill a pastry bag and pipe on the cooled shells.