BAKING

Two Peas in a Pod


Rene Magritte (1898-1967)
The Arrival, 1961
Gouche, 35 x 25.2cm
Private Collection


After my last post, my good friend Meredith requested a copy of the Cinnamon Chocolate Macaroons that I made for my brother in law’s birthday. Little did she know that I was already planning to surprise her with a fresh batch of these little dreamers for two reasons. One is because I hope that she starts feeling better ASAP and to thank her for encouraging me to go forward with my blog idea. Interestingly, Meredith and I go way back. We both attended the same private school as tadpoles and then we lost track of each other. Well, last year, who should move in right next to me and also happen to suffer from Celiac? None other than my old friend Meredith! Coincidence? I think not. I’m I firm believer that everything happens for a reason and to have my old cohort in crime right next door, I just knew something wonderful was going to happen.

We were always the really outspoken girls in class…we actually got sent to the principal’s office at the same time for questioning the teacher about a bible reading we disagreed with. I’m pretty sure the teacher just couldn’t handle such outlandish idealism from a bunch of second graders. I kind of remember Mrs. Garcia’s head pulsating with frustration at our incessant refusal to accept her interpretation of the passage. It was nothing short of awesome that we just wouldn’t back down. We both went on the major in English Lit in college.

In retrospect, I’m more or less certain that we out foxed Mrs. Garcia and behind that crimson veil of frustration was the unmistakable flare of ignorance laced with anger and she knew, deep within her loins that if we were not removed from her sight, that something bad was going to happen.

There is no way of knowing if that particular moment helped shaped us into the women that we are today. All I do know is is that we are both still asking lots of questions and following that little voice within us like a tuning fork until we stumble upon the perfect note, the perfect pitch, the perfect truth.



In short, it’s comforting to have a friend and neighbor that unapologetically thinks outside of the box. It’s like having your cake and eating it, too. Here’s to you, Mere!



CINNAMON CHOCOLATE MACAROONS WITH MEXICAN VANILLA GANACHE

2 Cups Organic Blanched Whole Almonds
2 Cups Granulated Sugar
½ Cup Unsweetened Cocoa Powder
2 oz. 99% (cocoa content) Dark Chocolate, chopped
¼ Teaspoon Kosher Salt
4 Egg Whites
1 Teaspoon Organic Almond Extract
1 ¼ Teaspoon Ground Cinnamon

Preheat oven to 350°F and line two cookie sheets with silpats and set aside.

In a food processor with the blade attachment, pulse the almonds, sugar, cocoa powder, chopped chocolate, cinnamon, and salt until the mixture looks like coarse river bottom sand. Then add the egg whites and almond extract; mix until you can no longer see any dry ingredients; scrape down the sides of your processor as necessary.

Using a 1 ½ teaspoon sized ice cream scoop, begin scooping out your cookies, being careful to make each one as similar as the one before to ensure even baking. Because these cookies do not spread much at all, you can fit four per row. Bake for 15-20 minutes or until minute fissures develop on the domes of the cookies. Gently tap the top of one macaroon, if it gives, ever so slightly, then your macaroons are ready.

Allow to cool completely on the cookie sheets.



In the meantime, make your Mexican Vanilla Ganache.





MEXICAN VANILLA GANACHE

6 oz. 62% Semisweet Dark Chocolate
2 Egg Yolks
¼ Cup Granulated Sugar
½ Cup Heavy Cream
1 Teaspoon Mexican Vanilla

In a mixing bowl, whisk together the egg yolks and sugar until you can no longer hear the sugar scraping the bowl and the yolks are quite fluffy. Set aside.

In a heavy bottomed saucepan, heat your cream until a heavy steam rises up. Immediately remove from the heat and temper your egg mixture, one ladleful at a time. Pour the custard back into the pan and then add the chopped chocolate. Allow to sit, untouched for 5 minutes. Return with a whisk in hand and gently fold the custard into the melted chocolate. Stir in the Mexican Vanilla. When the surface of the chocolate is shinny to the point of reflection, your ganache is official.
Cool completely and then refrigerate for at least 2 hours before assembling your macaroons. (Placing warm ganache into the fridge before it has cooled completely will cause considerable condensation to form, possibly changing the thickness of your ganache.)

Also, even though this ganache has egg yolks in it, it will not spoil as the egg yolks have been cooked during the tempering process. What’s even more fantastic is you can store this ganache on the countertop for up to a week, that is of course if your counters don’t get warmer than 80°F. That’s when the chocolate will begin to soften considerably.

To assemble your macaroons, simply spread a small amount of the ganache on the flat side of the cookie. Seal the kiss with another macaroon.




Refrigerate over night.

Makes About 25 Macaroons.




Julie Speed
The Queen of My Room III, 1998
22″ x 22″ Oil on Board
Private Collection

March 30th, 2007 — 12:27 pm

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