There is a vicious circle when it comes to making macarons. Last month while listening to Penny de Los Santos endless words of food photography wisdom, I mulit-tasked like a master (yes, I said ‘Master’) and whipped up a batch of almond macarons determined to find what really made streams of people rave and claim divine intervention over these little sandwich cookies.
Whatever skepticism and doubt I had over their power was quickly wiped away when one of the egg white poofs crossed my lips. The last few weeks I’ve been all out fantasizing about what macarons creations I will cook up next.
The vicious circle part of the equation comes from the left over egg yolks that are not included in the macaron recipe. What on earth is one to do with extra egg yolks…why not combine them with a little Bailey’s, sugar, and cream? Sounds like a reasonable solution to me.
For your Grocery List:
~ ¾ cup heavy cream
~ ½ cup whole milk
~ ¼ cup Irish Cream liquor
~ 5 egg yolks
~ 80 grams Baker’s Sugar + 1 Tbsp for flaming
You’ll also need:
~ 13×9 in baking pan
~ 4 oven safe ramekins
*Sidebar* Is it just me or are you seeing the face in the photo above? Mr. Bill’s “ohhhhh, noooo!!” springs to mind.
Baker’s sugar, as listed above, is much finer grain that typical ol’ sugar. Just like powdered sugar is even finer than that. It’s easier to melt and burn, where regular sugar would take way to long and heat up your creme when you want it to stay cold and leave the sugar torched.
Preheat oven to 250 degrees.
In a medium size bowl, whisk yolks and 80g baker’s sugar together until creamy. In a small saucepan whisk cream, milk and irish cream until hot, but not boiling. Pour over the egg mixture in bowl and whisk together.
Pour into individual ramekins and place filled ramekins in 13x9in pan. Pour water into 13x9in pan until it reaches approximately ½ way up the sides of the ramekins.
Place in oven for 1 hour and 15 minutes. Let them cool, and place in fridge for at least 2 hours.
Before serving, evenly spread 1 tablespoon of baker’s sugar over the top of the four ramekins, heating to caramelize using a blowtorch, or placing under broiler until brown and bubbly. Eat when sugar cools and turns hard.