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French macaroon madness...
 1 My friends and I continue to explore different technique of making French macaroon together. We invited a French instructor from CCA to demo his technique at my place tomorrow. I'm so excited to learn more about these little guys. 1 Anyway, here's the vanilla-blackberry French macaroons I made yesterday. The flavour combination was really good. Thanks to my friend, LY, it was her idea. 1 Ingredients: 1 for the shell - 67 g almond flour - 67 g powdered sugar - 1 vanilla bean, split and scraped - 67 g sugar - 16 g water - 50 g egg whited, aged - 3 g vanilla extract 1 for the filling - 200 g fresh blackberries - 80 g sugar - 40 g water - 5 g pectin 1 Preparations: 1 for the shell 1. Combine together almond flour, powdered sugar and vanilla bean in a food processor for 15 seconds. 2. Making Italian meringue with egg whites and cooked sugar. Add vanilla extract almost at the end. 3. Fold in dry ingredient in 3 additions. 4. Fill into a pastry bag with a plain tip # 3, pipe the batter onto a silpat in 3/4" circles and 1" apart. 5. Let them set at room temperature until the skins are form about a half hour to an hour. 6. Bake in an oven with a fan at 285 degrees F for 8 minutes. 7. Cool them down on the silpat completely before remove them. The base should be dry and easy to remove. 1 for the filling 1. Bring blackberries, sugar and water to a boil. 2. Remove from the heat, blend the mixture in a blender until fine. 3. Return to the heat, reduce the mixture into half. 4. Whisk in pectin.  related searches : French
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