I know I have written about Pinktober before, but this is a cause Sydney and I are passionate about. I think being a mother of a beautiful young women in the prime of her life, has heighten my resolve to find a cure. I don’t want to debate on what research has been done/being done, I would like to see a cure. I haven’t gone a week without learning a friend, college, or hair dresser who has been diagnosed with Breast Cancer. It saddens me to know women in 2011 are still being given the same treatment as the women of forty years prior.
Every year my entire family unit, that is what we call ourselves, walk The Race for the cure, and give throughout the year. Sydney and I try to donate at least four separate recipes to businesses in our area, and design Pinktober plates of treats during the month of October. One person can make a difference, since we began baking for awareness, more individuals are doing the same thing. Trust me it doesn’t matter the treat (as long at it is yummy ), people love free food.
With Halloween just around the corner, and after Denver’ Race for The Cure, I implore you to still promote awareness. I am not saying forgo Halloween, there would be a plethora of kids ready to egg my house if I did, just when you purchase all the fun Halloween goodies, grab a bag of the pink on pink “M&Ms,” or anything you feel will keep the awareness powering forward.
Pomegrante-White Chocolate Macarons:
For the macaron shells:
66 grams/2.5 egg whites, divided in half, at least 1 day old separated
1 grams/a pinch egg white powder, optional & helpful
1 vanilla bean, scraped for seeds keep skin
138 grams/ 1 1/8-cup icing sugar
117 grams/ 1 1/8-cup almond finely ground
11 grams/ 1-Tablespoons grams dehydrated pomegranate powder
5 grams/ 1 1/2-teasspoons vanilla powder
36 grams/ 1/8-cup water
135 grams/1 1/8 cup sugar
Vanilla bean, skins only
66 grams/ 2.5 egg white, about 2.5 eggs whites
1 grams/pinch egg white powder
7 grams/ 2-teaspoons superfine sugar
2 grams/ 1/8-teaspoon red food colourant
1 Vanilla Bean
3 drops pomegranate essence
Prepare your mise en place.
Divide half the egg whites and set aside.
Place the almonds, powdered sugar, Pomegranate powder, vanilla powder, and food coloring in a food processor and give them a good pulse until the nuts are finely ground.
Sift the tant pour tant (almond flour, Pomegranate powder, vanilla powder, and icing sugar) and set a side.
Meanwhile, prepare your meringue, also put the sugar and water on the stove and heat until the temperature reaches 240 degrees F.
In the bowl of an electric mixer, fitted with the whisk attachment, whisk the other half of eggs whites and egg white powder on medium low speed until foamy. Add the pomegranate essence or syrup, increase the speed to medium, and beat until soft peaks and add vanilla seeds, and begin to slowly add super fine sugar to the egg whites. Whisk egg whites to medium firm.
With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff, shiny, and glossy. Do not overbeat your meringue or it will be too dry. The meringue should resizable a whipped cream texture, as my daughter says.
Take the bowl with your tant pour tant (almond mixture) and add the reserved half of egg whites.
Add a third of the meringue to the tant pour tant, give it a quick fold to break some of the air, keep folding till the almond mixture is mixed into the meringue, and then fold another third of the meringue into the batter, continue to vigorously fold till there are no white streaks. Now add the last third of the meringue to the batter fold till thick, shiny and ribbons fall from the spatula. Fold the batter carefully until you obtain a batter that falls back on itself and resembles shiny cake batter. There is no magic, I am not going to tell you that the batter should look like magma, I doubt you have ever seen it up close, I know I haven’t!
Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto silicone mats lined baking sheets or parchment paper lined baking sheets.
Let the macarons sit out for about 1 hour to make sure the shells are hard. A well-made macaron features a crinkly “foot” on the bottom of each shell. Let the piped batter rest for 30 to 60 minutes, and then rap the sheets on a tabletop to help them set properly. And stack two baking sheets together, so the delicate cookies are sitting atop a double- or even triple-thick baking pan.
Preheat the oven to 300 degrees F/ 149 degrees C.
Right before placing the macarons in the oven reduce the heat to 280 degrees F/ 138 degrees C.
Bake for 15 to 20 minutes, depending on their size. Open the oven about every 5 minutes, turning the pan after 10 minutes. Remove the macarons from the baking sheet, but still on the slipat or parchment, to prevent the biscuit from becoming soggy. Once the macarons have completely cooled on a cooling rack they may be filled with any filling of choice with top and bottom (two macarons).