Recipe: French Chocolate Macarons

Spice: Cayenne Pepper

Theme: Intoxicants

Cayenne Pepper 

Cayenne peppers are named after a region in French Guiana, South America, where they commonly grow, although they are also found in India, Africa, Mexico and the southern United States. The peppers are the fruit of the perennial Capsicum frutescens plant, a vine-like shrub that grows in tropical and sub-tropical regions. Cayenne and similar hot peppers were introduced to Europe and then around the world after the Spanish conquest of the Americas during the 15th and 16th centuries. On a “hotness” scale of 1 to 10, cayenne peppers are usually ranked as an 8 or 9 by culinary experts, depending on the number of seeds eaten, as the seeds are hotter than the flesh. In terms of flavor, cayenne peppers are hot, pungent and biting with a slightly dusty bouquet.

The main reason why i chose cayenne pepper as my spice is because of my love for spicy food. My first encounter of a spicy dessert was in Bicol where i’ve discovered the greatness of Chili Chocolate Ice Cream. The Ice Cream was infused with ‘labuyo’ our own version of the chili. Macarons are one of my most favorite desserts and I had the idea of adding a little bit of spice into my macarons.

Intoxicants was the theme of our project and I thought that the best intoxicant that would match my spice was Cerveza Negra is a full-bodied dark lager with rich caramel tones made from roasted pilsen malt from Europe and other top quality ingredients. I decided to fold Cerveza Negra and cayenne pepper into the mixture of my macaron filling. I believe that the Cerveza Negra and cayenne pepper complemented each other very well when it was mixed into the macaron filling.

Ingredients:

      Macaron Batter

  • 1 cup (125g) powdered sugar
  • 1/2 cup (50g) powdered almonds
  • 3 tbsp (25g) unsweetened cocoa powder
  • 5tbsp granulated sugar
  • 2 large egg whites (66g), at room temperature
  • pinch of salt

      Chocolate Filling

  • 1/2 cup (120g) heavy cream
  • 250g bitter sweet chocolate, finely chopped
  • 3 tbsp Cerveza Negra
  • 3 tbsp Cayenne Pepper

Procedure:

Batter

  1. Pre-heat oven @160 degrees celcius
  2. Sift all dry ingredients together
  3. Place egg whites in a bowl and add a pinch of salt
  4. Mix in medium speed for 2 minutes then add half of the granulated sugar (2 and a half table spoons)
  5. When the mixture foams, add the other half of the sugar
  6. Mix until it reaches medium or stiff peaks
  7. Fold in half of the sifted dry ingredients and incorporate well
  8. After incorporating half of the dry ingredients, add and fold the remaining half of the dry ingredients
  9. Place batter in a piping bag then pipe on a parchment paper place in a tray
  10. Rap the baking sheet a few times on the counter table to remove air bubble
  11. Rest for 30 minutes then bake for 10-15 minutes
  12. Remove from oven then place on cooling rack

Filling

  1. Boil heavy cream
  2. Add chocolates then melt
  3. Add butter (optional)
  4. Rest and cool the filling
  5. Fold in cayenne pepper and Cerveza Negra
  6. Place the filling inside a piping bag then pipe into one side of the macarons then sandwich
  7. EAT!!!!

 

Click here for the video!

Sources:

http://woman.thenest.com/brief-description-cayenne-pepper-looks-like-9066.html

http://www.homecookingadventure.com/recipes/chocolate-macarons

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