Honey Macaroon with Vanilla
Honey was the first sweetener in our food
and honey is the only food which does not expire. Honey has a long and interesting history, relationally and culturally across the whole world. Not so Macaroons and in particular Honey and Vanilla Macaroons.
I wrote a few postings about Macaroons and it seems to me that people are fascinated about these delicate cookies with its various fillings and colors. So why not combining honey and Macaroons, using the flavor of good honey and plump vanilla beans to bake delicious cookies. There are many, hundreds if not thousands of recipes of Macaroons out there and if one asks a Pastry Chef for the ultimate recipe I am sure there will be another thousand recipes! Even I have ten variations but what make the difference are the ingredients, the sugar, Almond powder and eggs. That again influence the method of preparing and baking; temperature and timing.
Ingredient for Macaroon:
500 gram Sugar
570 gram Almond ground
2 pieces Vanilla bean, scraped
200 gram Icing sugar
200 gram Egg whites
062 gram Honey
Ingredient for Vanilla and Honey cream:
400 gram Butter, soft
100 gram Egg Yolk
080 gram Honey
1piece Vanilla Bean
Mix the sugar with the ground almond and Vanilla, grind with the icing sugar until fine.
Whisk the egg whites with the sugar until stiff, fold in the almond mixture with spatula, and then fold in the honey very carefully.
Pipe with nozzle 7 on Silpat, let rest for five hours to dry. Bake at 200 Celsius for 8-10 minutes. Open the oven door for 2 minutes.
For the Butter cream; combine honey with soft butter, Yolk and Vanilla and whip creamy and fluffy. Set aside to cool before piping into shells.
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