Hi Cookery: Champagne Macarons with Caviar- Cream Cheese Filling
For the champagne macarons (Italian meringue method)
- 1 cup almond flour/meal
- 1 cup powdered sugar
- 3 egg whites (fresh, unpasteurized and aged overnight at room temperature)
- ½ cup sugar
- ¼ cup water
- ½ teaspoon vanilla extract
- 1 teaspoon champagne (we used pink champagne)
For the caviar-cream cheese filling
- Cream cheese, whipped
- Caviar, chilled
- Sift the almond flour/meal with the powdered sugar. Grind in a food processor in batches to remove any lumps (optional).
- Whip the egg whites until peaks form.
- Make a simple syrup to stabilize the egg whites by boiling the sugar and water together until it reaches a temperature of 245 degrees F on a candy thermometer (or until it reaches a soft ball stage).
- Pour into the egg whites and whip again until stiff and glossy.
- Stir in the vanilla and champagne. Fold in the almond flour/meal-sugar mix until the consistency “flows like magma.”
- Pipe one-inch discs on a parchment paper on top of an insulated baking sheet. Let the discs air dry to develop a thin skin for at least 30 minutes.
- Bake in a preheated oven at 300 degrees F for about 15 minutes. Watch the “feet” develop, but be careful not to brown or burn the macarons.
- Remove from the oven and let cool for 15 minutes. Peel off the macarons from the parchment paper. Sort by size and match pairs.
- Whip the cream cheese to a spreadable consistency.
- Generously coat one half of the macaron shell with the cream cheese. Place another shell on top of it as a sandwich.
- Press the caviar on the sides of the cream cheese filling with a spreader.
- Serve immediately as caviar is perishable.
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