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Chocolate Avocado Macarons

24 Oct

THIS IS NOT MY RECIPE. IT WAS FOUND AT: http://www.raspberricupcakes.com/2010/07/chocolate-avocado-macarons-for-gourmet.html by stephcookie in Australia.

PLEASE VISIT HER BLOG. IT IS FAB!  Also, here is another link to her blog for CHOCOLATE MINT CAKE! My favorite Baskin Robbins flavor.  http://www.raspberricupcakes.com/2011/09/mint-chocolate-chip-cake.html  i want this to be my bday cake with a side of the ice cream too! 

 

chocavomac-3

 
(makes about 25 macarons)
100g aged egg whites at room
temperature (you can use fresh eggs too, just
make sure they are room temperature. I always use fresh these days, and zap it
in the microwave on defrost for 10 seconds)
110g almond meal, sifted
and dried in an 80°C oven for 10 minutes
190g icing sugar
10g Dutch
process cocoa powder, plus extra for dusting
50g caster sugar
Optional: 1
tsp egg white powder to help stabilise your meringue (available from The
Essential Ingredient)

1/2 medium sized avocado,
peeled and pitted
2 tsp lemon juice
100g icing sugar, sifted
1 tbsp
sweetened condensed milk

Line two baking sheets with baking paper. Place
icing sugar in food processor and pulse for a minute to remove any lumps. Stir
in cocoa powder and pulse to combine well. Stir in almond meal and give a few
quick, short pulses to just combine. (If no food processor available simply sift
all dry ingredients together) Place in a large mixing bowl and set aside. Using
an electric mixer, beat egg whites and egg white powder in a medium mixing bowl
until the egg white powder dissolves and it reaches soft peaks. With the mixer
on high speed, gradually add caster sugar and beat until it reaches stiff
peaks.

Add the meringue to your dry mixture and mix, quickly and roughly
at first to beat out as much of the air bubbles as you can out of in the egg
whites, then fold carefully as the dry mixture becomes incorporated and it
starts to become shiny again. Take care not to overmix, the mixture should flow
like lava and a streak of mixture spread over the surface of the rest of the
mixture should disappear after about a minute. Place in a piping bag with a
plain round tip and pipe rounds of about 3cm diameter on lined baking sheets (or
silicon baking mats), about 2cm apart. Gently rap the baking sheets on the bench
top to remove any extra bubbles from your piped shells. Leave shells on bench to
dry for about an hour, so that when you press the surface of one gently it does
not break.

Preheat your oven to 140-150°C (temperature varies depending
on your oven). Place on top of an overturned roasting tray or another baking
sheet if they are not professional grade. Bake for 13-15 minutes, depending on
the size of your shells. Remove from the oven and cool on the tray for a few
minutes, then gently remove from the sheet and place on a wire rack to cool
completely. (If shells are stuck to the sheet then you may need to return the
tray to the oven for a few more minutes)

To make the filling, place avocado flesh and lemon juice in a medium mixing bowl and beat
with an electric mixer until light and fluffy. Strain mixture to remove any
large lumps. Return to the mixing bowl and add sifted icing sugar, then beat to
combine. Add condensed milk and beat again until combined. Refrigerate the
mixture for 15 minutes and then sandwich macaron shells with about half a
teaspoon of avocado filling each. Refrigerate overnight
and then serve at room temperature. These can be stored in an airtight container
in the fridge for several days

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Posted by on October 24, 2011 in Cheats

 

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