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I’ve
never made Macaroons before, so this really was a challenge! I’m not very fond
of taste of almonds (marzipan specifically, yuk) so I used less ground almonds
in this recipe. After a few failed attempts and some rock hard meringues, I finally made some passable samples.
But if you are proficient at making these delicate treats, do try the spiced
white chocolate filling – it’s delicious!
The
French have a flair for producing small beautiful dishes that are packed with
flavour. With the Robertson’s spices I could give these two classic canapés a
spicy twist with some warmth and depth of flavour.
Spiced French Duo. Spiced chicken liver & exotic mushroom tartlets
and Macaroons with spiced white chocolate filling.
Serves
12 as canapés
Cooking
Time: 2 1/2 hours
You will need
For
the macaroons:
Filling:
80g
vanilla white chocolate, broken into shards
60ml
fresh cream
¼
tsp Robertson’s cinnamon
1/8
tsp Robertson’s cayenne pepper
Macaroons:
70g
egg white
100g
Castor sugar
50g
ground almonds
100g
Icing sugar
For
the tartlets:
Spiced
chicken livers:
400g
fresh chicken livers
¼
tsp Robertson’s cinnamon
1/8
tsp Robertson’s cayenne pepper
1
punnet exotic mushrooms (if you can find fresh porcini, use 250g)
1
Tbls butter
½
Tbls garlic, chopped
Fresh
thyme
¼
cup cream
Salt
Tartlets:
1
Roll puff pastry, defrosted in the fridge overnight
1
egg, beaten
How to make it
For
the macaroons:
Filling:
Bring
the cream to the boil. Remove from the heat.
Add
the white chocolate to the cream and allow it to melt.
Mix
the cayenne pepper and cinnamon into the creamy chocolate.
Cover
and refrigerate until needed.
Macaroons:
Sift
the ground almonds and icing sugar into a large mixing bowl.
In
another mixing bowl, whisk the egg whites till frothy with an electric beater.
Slowly
start adding the castor sugar bit by bit, whisking on high until the sugar is
completely dissolved and the mixture is glossy. Then beat for another 2
minutes.
Gently
fold the egg mixture into the almond mixture with a silicone spatula until well
combined.
Scoop
the mixture into a piping bag, and carefully pipe 24-26 rounds onto a silicone
baking mat (about 4cm rounds), 2 cm apart.
Dry
at room temperature for 10 minutes.
Pre-heat
the oven to 150°C (fan) or 170°C (standard).
Bake
the macaroons for 8 minutes.
Turn
the tray around in the oven and bake for another 8 minutes (or until light
golden)
Turn
the oven off and leave it open for 10 minutes (use a wooden spoon to keep the
door open).
Remove
the macaroons and cool completely on a wire drying rack.
Once
the macaroons are cool, generously smear the spiced chocolate filling on a flat
side of one of the macaroons, and top it with another.
For
the tartlets:
Spiced
chicken livers:
Clean
and trim the chicken livers into 2 x 2cm pieces.
Coat
with the cayenne pepper and cinnamon and marinade for 10 – 15 minutes.
Trim
the mushrooms to thin 3cm slices.
Heat
a heavy based frying pan and add the mushrooms (without oil). Dry fry the
mushrooms until they start becoming golden around the edges and make a squeaky
sound when you stir them around.
Add
the butter, fry for a minute then add the garlic.
Strip
about 4 thyme twigs and fry the leaves with the mushrooms for about 2 minutes.
Add
the spiced chicken livers and fry for 3-5 minutes (the livers should still be
pink on the inside.
Add
the cream and season well with salt.
Set
aside and warm again once ready to serve.
Tartlets:
Pre-heat
oven to 200°C.
Roll
out the puff pastry on a floured surface.
Using
a cookie cutter (round or shaped) cut out 24 rounds.
Gently
press down in the center of each round (don’t cut through) with a smaller round
cutter.
Place
pastry rounds on an oiled baking tray and brush with the egg wash.
Bake
until puffed (like little towers) and golden.
Remove
from the oven and with a small spoon, break the pastry in the middle of the
tartlet inside the round shape to form a casing.
Scoop
the warm chicken livers into each tartlet, garnish with thyme and serve
immediately.
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