Cooking Macaroones & Vanilla Souffle and Ice Cream

(not my recipe)

Macaroones: 

French Macaron Recipe Ingredients

4 large egg whites (or 5 small) 140g
1/3 cup or 70g caster sugar
1 1/2 cups or 230g  pure icing sugar OR 1 3/4 cups 230g  icing mixture
1 cup or 120g almond meal
2g  salt (tiny pinch)
gel food colouring (optional)

Macaron Recipe Directions

Preheat the oven to 150 degrees C

Place egg whites and cater sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out, continue to whip for 1-2 more minutes.  How long this takes will depend on you mixer.  Add gel or powdered food colouring and continue to mix for a further 20seconds.

Sift the almond meal and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula. 

Pipe onto trays lined with baking paper, rap trays on the bench firmly (this prevents cracking) and then bake in the oven for 20 minutes. Check if one comes off the tray fairly cleanly, if not bake for a little longer (make sure you are using NON-stick baking paper or they will stick).

Source

Souffle:

Ingredients

• 2 tablespoons unsalted butter
• 1/3 cup plus 1/4 cup granulated sugar, plus more for dishes
• 2 cups whole milk
• 1/2 vanilla bean, split lengthwise and scraped
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs, separated
• 1 teaspoon pure vanilla extract
• 1 large egg white
• 1/4 teaspoon cream of tartar
• Confectioners' sugar, for dusting
• Vanilla-Bean Ice Cream

Directions

1. Butter and sugar eight 6-ounce souffle dishes, including the rim of each dish. In a medium saucepan over high heat, combine milk and vanilla bean with scrapings. Bring to a boil, and remove from heat. Cover, and let steep for 1 hour. Remove bean from milk, and reserve for another use.
2. In a medium bowl, combine flour, 1/3 cup granulated sugar, and salt. Add 1/2 cup steeped milk, whisking to combine and form a paste. Transfer paste to saucepan with milk, and cook over medium heat while whisking constantly until thickened and smooth, about 5 to 8 minutes. If the mixture begins to get lumpy, remove from heat, and whisk until smooth. Remove saucepan from heat.
3. Prepare an ice-water bath: Fill a large bowl with cold water and ice. Add egg yolks and vanilla extract to milk mixture, and whisk to combine. Transfer souffle base mixture to a shallow 1-quart container. Cover surface directly with plastic wrap to prevent a skin from forming. Set saucepan in the ice-water bath to cool completely. Refrigerate until ready to use.
4. Remove souffle base from refrigerator, and bring to room temperature, about 1 hour.
5. Preheat the oven to 375 degrees with rack in center. In the bowl of an electric mixer fitted with the whisk attachment, whip 5 egg whites on low speed with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar while slowly increasing the speed of the mixer until it is on high. Whip until egg whites are stiff and shiny.
6. Gently fold egg whites into the souffle base in three additions. Divide between prepared dishes, gently tap on each dish on the work surface, and place on a baking sheet. Transfer to oven, and bake until dark golden and the sides appear spongelike, 16 to 20 minutes. Remove from oven, and dust with confectioners' sugar. Serve immediately with vanilla bean ice cream.
   About 3,5 hours
   Source

Töövahendid

• sõel
• kausid (
• mõõteinstrumendid
• pottpann
• küpsetuspaber
• mikser
• vispel
• 1 liitrine nõu (1-quart container) kaane või toidukilega
• kilekott või frosting kott
• suur kauss külma vee jaoks
• soufle nõud
• jne.

Ostunimekiri

• 1/2 vanilli kaun (pikupidi pooleks ja puhastatud)
• sool
• 2 spl või
• 1/3 tass peenemat suhkrut
• 1/s tass tuhksuhkrut
• 1/3 + 1/4 tass tavasuhkur
• 5 suure muna valget (või 6 väikese)
• 1/4 tl kremortartar
• 4 suurt muna
• 3/4 tassi + 2 tl jahu
• 1 tl vanilliekstrakt
• 1 tass/ 120g mandlijahu
• teepuru
• geel toiduvärv