Cashew macarons
Macarons are one of the most challenging pastries to make. Sometimes they come out perfect and other times it just doesn't work out no matter what you do. To make it even more challenging in this recipe almonds are replaced with cashews. This made the macarons a little lighter in texture and the flavor more creamy. These macarons are a good option for people who are allergic to almonds and still want to enjoy macarons! The lime filling really compliments the sweet macaron shells and together they taste like key lime pie. I hope you enjoy the recipe!
Recipe:
Ingredients
95 g powdered sugar
95 g ground cashew nuts
30 g egg whites
(Food coloring)
75 g sugar
20 g water
30 g egg whites
Lime filling
1 tsp lime zest
50 ml lime juice
25 ml water
8 g / 1 tbsp corn starch
17 g / 1 egg yolk
15 g / 1 tbsp sugar
10 g /1 tbsp butter
30 ml cream (whipped)
Instructions
1. Making the macaron shells start by making cashew flour. Blend the cashew nuts with an immersion blender, food processor or a blender until powder has formed. Line two baking sheets with parchment paper.
2. Place piping bag in to a tall measuring cup without a tip or with a round tip about 1 cm (½ inch)
3. Preheat oven to 140 °C (284 °F)
4. Mix cashew flour and powdered sugar and sieve the mixture twice in to a medium sized bowl.
5. In a small bowl mix food coloring (if using) with 30 g of egg whites. Beat together until combined.
6. Pour the whites over the sieved dry ingredients.
7. Place the other 30 g of egg in a medium sized bowl.
8. For the sugar syrup combine water and sugar in a saucepan and place on a medium heat.
9. Use a candy thermometer to measure the temperature of the sugar syrup. Don’t stir the sugar syrup when it is heating up.
10. Start whipping the egg whites in a mixer at the same time you are heating up the sugar syrup. Whip to soft peaks state.
11. When sugar syrup reaches 118 °C (244 °F) pour it over the whipped egg whites while mixing it on medium or high speed. If you are using a hand mixer I suggest having an extra person to help with this process.
12. Continue mixing until the bowl has cooled down and soft peaks have formed.
13. Add half of the meringue over the cashew mixture and fold in gently with a spatula until well combined. Add in rest of the meringue and fold in until the mixture flows down in thick ribbons.
14. Transfer the macaron batter in to a piping bag and pipe out circles. Pipe one baking sheet at a time and let the rest of the macaron batter wait in the piping bag.
15. Slam the baking sheet 5-10 times on the counter top to get rid of air bubbles. If there is still air bubbles remaining use a toothpick to brake them.
16. Let the macarons dry for 15-20 minutes or until skin has formed. You should be able to slide your finger over the macaron when a proper skin has formed. Drying time will vary, the climate you are in will affect it.
17. Bake for 16-17 minutes. You can test out if the macarons are done by trying to wiggle the top of the macaron. If it wiggles bake them for a few more minutes. Bake one baking sheet at a time.
18. While the macarons are in the oven pipe the rest of the macarons and repeat steps 15, 16 and 17.
19. Cool completely before removing them from the parchment paper.
20. Making the filling put all the ingredients in a sauce pan except butter and cream. Mix constantly and bring to a boil. Once bubbles emerge take the saucepan of the heat and add in butter, keep mixing. Let it cool and sieve it.
21. Whip cream in a small bowl and add it to the filling. Combine with a spatula and give it a little mix with a hand mixer.
22. Put filling in to a piping bag without a tip or with a round tip around 1 cm (1/2 inch).
23. Pair up similar sized macaron shells and pipe the filling on the inside of the macarons and put two shells together. Best served right away.
Music: Cartoon ukulele by Young Rich Pixies
27 авг 2024
