Holiday Spirit Blogfest - entry No 1 - RECIPE - Milk and White Chocolate Macarons

Don't you just love walking around Farmer's Markets? Soon after I moved to Brisbane, a Farmer's Market opened in Brisbane Square, in the heart of the city, only a few short minutes from my apartment. Every Wednesday morning I filled my recycled shopping bags with fresh produce, and, er, fresh French treats.

There is a large population of French people in Brisbane and who does food quite as well? I was in French heaven when I stumbled on Monsieur Macaron, a purveyor of French treats, but pride of place, French Macarons (no, it doesn't have a double 'o'). I was their first customer and won a regular supply for awhile--bliss. I've tasted many a macaron in Paris, and these were every bit as good, lucky Brisbane! 

The macaron, thought to have been created in a convent in France in 1791, is two miniature meringue morsels filled with buttercream, jam, or ganache. Especially difficult to make, the perfect macaron should be like an eggshell on the outside and soft and chewy inside. 

Monsieur Macaron did the Aussie thing and soon added to his traditional flavours of lavender, pistachio, champagne--macarons with an Aussie flavour--passionfruit, lemon and basil (gorgeous!) For years now my once-a-week-treat has been 3 small macarons of various flavours--coconut being my all-time favourite.

Unfortunately, like all good things, they come to an end. The macarons just weren't tasing as swoon-worthy any more. Something was different. The owners finally admitted that they had employed a new chef. The macarons were just too dry, but it appears no one else was complaining, so they continue to sell less-than-perfect (to me) macarons. What to do?

I always prefer to make my own food rather than buy it, but only if I can make it better. Now I've decided I won't get mad, I'll get even. 

Come Christmas, I cook up a storm to rival the thunderstorms that will be cracking along most afternoons after a very hot day. I've already tried my hotcakes, crispy bacon, maple syrup, raspberries and ice cream (definitely American!) breakfast on the family to rave reviews, so now I'm going to fiddle in the kitchen and produce the best macarons they've ever had. And...I'm going to share the recipe with you. 

I wouldn't recommend eating these sugar-laden treats very often. They must be savoured with caution and followed by a couple of kilometres run along the beach. 

All ingredients are based on Australian product names, measurements and terms. I'm sure you can adjust...

Milk and White Chocolate Macarons

Macarons

1½ cups icing sugar

½ cup blanched almonds

¼ cup Cadbury Bournville Cocoa powder

3 egg whites at room temperature

¼ teaspoon salt

¼ cup caster sugar

Filling

80g Cadbury White Chocolate Melts

30g unsalted butter

100g Philadelphia Original Spreadable Cream Cheese

1/3 cup icing sugar, extra, sifted

Macarons

1.      Combine icing sugar, almonds and cocoa in a food processor and process until superfine. Sift and remove any coarse pieces of almond.

2.      Beat egg whites and salt until soft peaks form. Continue beating, gradually adding the sugar, just until dissolved.

3.      Stir one third of the almond mixture into the meringue and then fold in the remaining mixture until just combined. Spoon or pipe 3cm rounds onto paper lined trays, allowing 2-3cm between each for spreading. Use a wet finger to pat down any tips. Stand at room temperature for 30 minutes or until macarons form a light crust.

4.      Bake in a slow over - 150°C for 22-28 minutes or until firm to the touch. Allow to cool completely on trays.

Filling

5.      Combine chocolate and butter in a bowl over simmering water, stirring occasionally, until chocolate has melted. Remove from the heat and cool slightly. Beat together the Philly cream cheese and extra icing sugar then beat in the chocolate mixture. Chill until firm enough to spread.

6.      To assemble:: Spread chocolate filling onto 15 macarons and top with remaining halves, pressing together gently. Serve immediately. (They will keep up to a week in the fridge, but lose heaps of flavour.)

Makes 30.

Prep Time 45 minutes

Cooking Time: 35 minutes

Level of fiddleability: High–recipe must be followed carefully or you will be disappointed

Calories: best left unsaid.

I hope you enjoyed reading my little story and recipe. Do you have one to share?

This is my entry for RFWers' Holiday Spirit Blogfest. Add your name to the list below if/when you have an entry to share...

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