Black Macaroons by Chef Chuck Hughes

Taken from Astroview September 2011

Taken from www.cookingchanneltv.com

Ingredients for the macaroons:

• 2 cups almond powder
• 2 cups icing sugar
• 4 egg whites
• 2 cups sugar
• 2 cups water
• black food colouring

Ingredients for the cream of butter:

• half of the syrup from the macaroons recipe
• 4 egg yolks
• 1/2 cup cold butter, cubed
• 1 tsp vanilla extract
• 1 egg

Method:

1. In a food processor, mix the almond powder and icing sugar until it resembles a very fine powder. Add 2 egg whites and process until smooth. Add the food colouring and mix
2. In a pot, bring the water and sugar to a boil and cook for 15 mins
3. Using a hand mixer, beat the remaining 2 egg whites until soft peaks form. Then slowly add in half the hot syrup and continue beating until firm peaks form and the meringue has cooled
4. With a spatula, gently fold in 1/4 of the meringue into the almond mixture. Continue folding the meringue until completely incorporated
5. Fit a piping bag with a 1 cm round tip and pipe the batter onto baking sheets. Tap the underside of the baking sheet to remove air bubbles. Dry at room temperature for 1 hour to allow skins to form
6. Meanwhile, for the butter cream, bring the water and sugar (from the macaroons recipe) to a boil and cook for about 4 mins
7. Using a hand mixer, tip in the egg yolks and crack in 1 extra egg. Pour the remaining hot syrup on the egg yolks while beating. Beat until cooled, light and fluffy
8. Add the butter and vanilla and continue beating until smooth
9. Bake the macaroons in a 120'C oven for 20 mins. Rotate the baking sheet after 10 mins for even baking
10. Remove macaroons from oven and allow to cool. Then pair macaroons of similar sizes, and sandwich with 1/2 tsp of the filling

You can also view here:
http://www.cookingchanneltv.com/recipes/chuck-hughes/black-macarons.html