Smoked Salmon and Sesame Macaron

Here is a recipe I found of the Martha Stewart website. It's...well, it looks interesting. Try it if you dare! Makes 75 macarons.

INGREDIENTS             

• • 2 1/2 cups plus 2 tablespoons confectioners' sugar
  • 2 cups fine almond flour
  • 1 tablespoon black sesame seeds, ground in spice grinder, plus whole seeds for decorating
  • 7 large egg whites
  • 1/3 cup plus 2 tablespoons granulated sugar
  • 2 ounces smoked salmon, finely chopped
  • Smoked-Salmon Creme Fraiche

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INSTRUCTIONS

• 1. Pulse confectioners' sugar, almond flour, and the ground black sesame seeds in a food processor until well combined. Sift mixture 2 times.
  2. Preheat oven to 325 degrees. Line baking sheets with parchment paper. Whisk egg whites in a mixer bowl on medium speed until soft peaks form. Reduce speed to low, and add granulated sugar about 1 tablespoon at a time, mixing well after each. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold with a rubber spatula until batter is smooth and shiny.
  3. Transfer batter to a pastry bag fitted with a 1/4-inch plain round tip (such as Ateco No. 802), and pipe 1 1/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Sprinkle whole sesame seeds on the tops of half the cookies. Tap the bottom of each baking sheet on a work surface to release trapped air. Let stand at room temperature for 15 to 20 minutes, until a crust forms on top of the macarons.
  4. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, 10 to 11 minutes.
  5. Let macarons cool on baking sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, lift parchment and spray water onto hot baking sheet underneath; the steam will help release them.)
  6. Just before serving, assemble macarons: Spread chopped salmon on the undersides of the plain cookies (about 1/4 teaspoon for each). Place creme fraiche in a pastry bag fitted with a large plain tip, and pipe about 1/2 teaspoon onto the underside of each sesame-seed-topped cookie; sandwich it with a plain one.

Rose Macaron Recipe

Recently, I bought a book filled with macaron recipes from Home Goods. I haven't tried it yet, but please try it and if it comes out successful, please leave a comment! Be sure to start preparation 1 day before. BTW, if you have any cool macaron recipes, please share! Makes 15 macarons.

INGREDIENTS

• For the Shells

  • 2 large eggs
  • 1/2 cup ground almonds
  • 3/4 cup confectioners' sugar
  • 1 1/2 tbsps superfine sugar
  • Pink food coloring

• For the Rose Ganache

  • 2/3 cup whipping cream
  • 2 tbsps rose water
  • 2 3/4 oz white chocolate
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  • INSTRUCTIONS

    To Make the Rose Ganache

    
    
    Put 3 heaping tsp of the whipping cream in a saucepan, add the rose water, and heat gently. When the mixture comes to simmering point, remove from the heat and set aside. Break the chocolate into small pieces and melt gently in a bowl over a pan of barely simmering water, then add the rose cream. Blend well, remove from the heat, and add the remaining cream. Chill in the refrigerator.
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    To Make the Shells

    
    
    Preheat the oven to 300°F. Finely grind the ground almonds and confectioners's sugar in a blender. Strain the mixture over a baking sheet and cook for 5-7 minutes. Let cool.In a mixing bowl, beat the egg whites into snowy peaks using an electric hand mixer. When they start to stiffen, gradually add the superfine sugar, beating constantly. Add a few drops of pink food coloring and combine until evenly dispersed. Strain the almond-sugar mixture over the egg whites and fold in using a silicone spatula.Fill a pastry bag with this mixture and pipe out 30 x 1 1/2-inch uniform circles onto a baking sheet lined with baking parchment. Let stand for at least 1 hour in a dry place until a crust forms on the surface, then cook for 10-12 minutes. Let the shells cool, then pour a trickle of water between the parchment and the baking sheet and remove the shells using a small frosting spatula.
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    To Assemble the Macarons

    
    
    Lightly whip the rose ganache using an electric mixer. Spread it over half the shells,then top with the remaining shells. Chill for 1 hour before serving.