Cinnamon, Fig, And Chocolate Macarons:

15 ingredients
1 steps

Ingredients

  • Macaron Shells:
  • 110 grams confectioner's sugar
  • 60 grams ground almond flour/meal
  • 1 teaspoon ground cinnamon, plus additional for dusting
  • 2 egg whites, aged overnight
  • 40 grams granulated sugar
  • Filling (Balsamic-Jam Jam and Chocolate Ganache)
  • 2 ripe figs, flesh removed and finely diced
  • 1 tablespoon balsamic vinegar
  • 1/2-1 tablespoons brown sugar
  • 1/2-1 tablespoons water
  • 65 grams semi-sweet chocolate
  • 1 tablespoon unsalted butter
  • 50 milliliters heavy whipping cream
  • pinch of ground cinnamon

Directions

  1. 1
    ["Blitz the first three ingredients in a food processor to break down any lumps. Sift together into a bowl. Set aside. Discard any larger bits (about a teaspoon).", "Place egg whites in a clean bowl. Using a standing mixer or hand mixer, whisk at medium speed until foamy. Add all the sugar (TIP: YES YOU CAN ADD ALL THE SUGAR AT ONCE) and continue to beat until glossy stick peaks form. You know they're done when peaks are stiff on the beater and you can hold the bowl upside down*", "Pour half the almond-meal mixture into the egg whites. Fold into the egg whites gently; at about 20 turns add the rest of the almond-meal mixture and continue folding for an additional 20 turns. Total of about 40-45 folds. **DO NOT OVER FOLD** The batter should look like molten lava and gently start to slide away.", "Silpats work extremely well for macarons but parchment paper will also work. Add a dot of better all 4 corners of the parchment paper so it does not move when piping the batter. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). Pipe ~1\" sized (3 cm) mounds of batter onto baking sheets 1\"" apart. They will slightly spread.""

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