Hazelnut Macaron and quince
for 30 macarons size 3 cm in diameter
Ingredients:
- 200 grams of powdered sugar
- 50 grams of skinless hazelnuts
- 60 grams of blanched almonds (also you can use only 110 grams of almonds)
- 90 grams of egg whites (3-4 eggs)
- 50 grams of granulated sugar
Prepare two baking sheets covered with parchment paper. Prepare a pastry sleeve with a large round tip, Ateco # 807, 808, or 809.
In the food processor flower place the sugar and hazelnuts and almonds, process until very fine. Another alternative is to buy ground almonds and in which case, just mix the almonds and sugar in a bowl, stirring with a whisk or fork.
If you want the macarons with a very smooth surface, you must sift almonds and sugar 2 times and discard what does not pass through the sieve (remember to reweigh).
Make a meringue: with mixer on high-speed beat egg whites at room temperature until foamy (like a bubble bath) add granulated sugar, beating on medium-low speed, then continue beating on high speed until meringue with hard peak, lifting the mixer should not move. Do not overbeat.
Add a third of the almond mixture to the meringue stir about 5 times, to mix a bit. Add remaining hazelnuts/almonds, and carefully incorporate the meringue with as few turns as possible.
Take a teaspoon and place a small dollop on a plate if it flows and the peak disappears is ready, if too thick, mix 5 times and try again.
Spoon mixture into the pastry bag and pipe the macarons so that they are the same size. This requires practice, so do not despair. Bang the sheet a couple of times on the counter to break any bubble.
Let stand for 30 minutes.
Preheat oven to 280F or 140C.
Bake the macarons 1 tray at a time for 15-18 minutes. They should not brown. To make sure they are cooked with a table knife lift one and see which is cooked all the way.
Remove to a wire rack and let cool for 10 minutes. If they glue to the paper, place a few drops of water between the paper and the sheet, which should come off almost immediately.
Let cool completely before filling.
For the filling,
- 1 quince paste, I use Arcor brand (cheaper in Latino markets)
Pair your macarons shells according to size and shape.
Cut slices of quince paste and with a cookie cutter, cut circles and fill the macarons placing the quince paste in between. Let stand refrigerated overnight.
Serve at room temperature. Keep refrigerated for up to 5 days.
to paint,
- vodka
- edible paint powder (I used Wilton brand)
Mix the powder with a little, just a couple of drops of vodka, and with a new brush (use it only on food) paint stripes. You can add more vodka to the powder if evaporates.
Recipe adapted from Tartelette
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