I’ve named it “Mixy”. I haven’t decided if it’s a boy or a girl. For the time being, being an “it” will suffice.
Who or what is “Mixy”?, you may be asking. Allow me introduce the two of you, but just so you know…even though Mixy is multi-talented and can do many functions, shaking hands is not one of them so please don’t hold it against him. Oh, I guess it’s a boy after all.
So this is Mixy….Will you allow me to brag just a little bit while I make the formal introduction? Pleeeeease? Thank you very much. Mixy is a KitchenAid Mixer and not just any mixer, but the one and only KitchenAid Pro 600 in a beautiful nickel pearl color. Mixy is the new member of the family and I need to find a cozy and comfortable space for him. He’s just so beautiful and slick. Oooo, aaaaaa.
I’m in love.
So for this entry I will not reinvent the wheel but rather choose a recipe I already know I love doing using the KitchenAid mixer. By the way, my favorite recipes to make on this robot-space-like machine are italian meringue buttercream, sponge cake and roulade, brioche, and all types of meringue. They’re not necessarily my favorite things to eat, but I do enjoy making those recipes using this device because they put the mixer to work and make good use of it.
I decided to make these enticing chocolate gerbet macaroons which require a stiff French meringue and then fill them with a raspberry ganache. A variation of this recipe was given to me by L’Academie de Cuisine. I simply changed the idea and flavor of the filling and of the actual cookie to make them chocolate flavored.
The point of this, you see, is to stare in wonder at this beautiful, shiny, and slick machine as it helps me create such a sweet delight. Simple as that!
4 oz almond flour
4 oz 10 x sugar
1/2 tsp vanilla
3 oz granulated sugar
3.5 oz egg whites
2 oz semi sweet chocolate, finely chopped
2 oz heavy cream
3-4 T raspberry jam
**Yield: About 2 dozen gerbet macaroons**
- Put almond flour, 10X sugar, and cocoa powder in food processor and pulse until almond flour is fine and everything is well combined.
- Sift almond/10x/cocoa powder mixture and set aside.
- Make a French meringue using the granulated sugar and the egg whites…with the help of Mixy if possible. You can still make a French meringue by hand or using a handheld mixer. That’s how I’ve been making French meringues up until Mixy came into the picture.
- Whip egg whites at high speed for approximately 30 seconds. Bring down speed to medium after 30 seconds. At this point, meringue should begin to look thicker and the yellow color of the egg whites should disappear.
- Begin adding 1 tablespoon of sugar to the egg whites while they continue to whip. Start to add sugar more continuously and in larger quantities when meringue gets shinier and it becomes stiffer.
- Turn mixer off and test stableness of meringue by whipping it by hand. Meringue should stand on a straight peak when it’s ready.
- Add vanilla and stir to combine.
- Fold dry mixture into meringue by pouring a little bit at a time into the meringue while folding with a spatula. Allow for the meringue mixture to gently deflate and sink into itself.
- Place meringue into piping bag and use a #3 plain tip. Pipe circles that are 1” in diameter onto a sheet tray by squeezing, stopping, and twisting off at the end.
- Allow gerbet macaroons to rest at room temperature for 1 hour before baking, until they develop a thin skin on the surface.
- Bake at 285 F for about 20 minutes and rotate after about 15 minutes or so.
- Meanwhile make raspberry ganache:
- Heat heavy cream and bring to a simmer.
- Put chopped chocolate in a large bowl and pour simmered heavy cream over chocolate. Allow cream and chocolate to rest for about a minute so that chocolate softens and melts.
- Stir mixture gently from the center until everything is well combined.
- Set chocolate-heavy cream mixture aside and allow it to cool completely at room temperature.
- Add raspberry jam and stir until it’s well combined.
- Pipe about a teaspoon of ganache on the bottom of a macaroon. Sandwich ganache in between two cookies by sticking the bottom of another macaroon to the ganache that has been piped. This will create a gerbet macaroon. Repeat procedure until all gerbet macaroons are filled. Et Voilá!