This post was contributed by a community member. The views expressed here are the author's own.

Community Corner

Dessert Tray: Coconut Macarons with Rum Cream

Paris in your Kitchen: A How-to from Sur La Table

“Passion is the most important ingredient in cooking,” believes Deborah Miller, Resident Chef at Sur la Table at The Shoppes at Farmington Valley. “And, your hard work is rewarded deliciously!”

Miller was working in sales when she realized that working with food, instead, was her real passion in life. So, she turned her focus in that direction and ultimately graduated from the University of New Haven’s Institute of Gastronomy & Culinary Arts. Since her graduation, Miller has worked as a chef, caterer, manager, instructor and teacher. Just prior to assuming her position with Sur La Table five years ago, Miller ran a business managing celebrity chef cooking demonstrations at food and wine events throughout New England.

Back in Canton, through the many and various classes at Sur La Table’s cooking school, Miller has the opportunity to put her experience to work with both the expert and the novice cook. She especially enjoys the Basic 101 classes and, “seeing the pride on the faces of students when they have successfully completed a dish.”

Find out what's happening in Cantonwith free, real-time updates from Patch.

So, French macarons? When seen in bakery windows or fine restaurants, they seem too beautiful to be low maintenance, no? Yes and no. Apparently the upcoming, “Mastering Macarons” class will demystify these delicious little pillows and provide students with the insider tips and secrets to creating: hazelnut macarons with praline buttercream and pistachio macarons with chocolate ganache, among others. Allons y!

To whet the appetite and inspire About Town cooks, Miller offers the following macaron recipe:

Find out what's happening in Cantonwith free, real-time updates from Patch.

Coconut Macarons with Rum Cream

Yield: 35 sandwich cookies

Ingredients

  • 7 ounces powdered sugar, divided
  • 4 ounces almond flour or meal
  • 4 tablespoons desiccated unsweetened coconut, chopped
  • 4 large (4 ounces) egg whites, room temperature
  • Pinch of cream of tartar
  • 3-1/2 ounces granulated sugar
  • 1 teaspoon rum

Instructions

Preheat oven to 375 degrees. Prepare parchment paper macaron templates*. Line baking sheets with Silpat silicone mats and top with parchment paper templates.

Pulse one third of the powdered sugar and all the almond flour in a food processor to form a fine powder. Sift sugar mixture 2 times. Sift remaining powdered sugar 2 times. In a medium mixing bowl, combine all dry ingredients with coconut. Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, whisk whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar. Once all sugar is incorporated, scrape down sides of bowl, add rum and increase speed to high, whisking until stiff, firm, glossy peaks form.

To complete the macaronnage step, sift the almond flour mixture one-third at a time over the egg white mixture and fold using a large spatula until mixture is smooth and shiny. Once all the almond flour mixture is incorporated, check for the correct consistency – the batter should be nicely firm and drip slowly from the spatula.

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip (No. 12) and pipe 1-1/3-inch rounds on parchment-lined baking sheets. Rap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 to 30 minutes. Check for slight crust to form – macarons should not stick to finger when lightly touched.

Stack the baking sheet with the macarons on top of an empty baking sheet. Bake one sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10-15 minutes. If the macarons are still soft inside, lower oven to 300 degrees, cover with aluminum foil and bake for a few more minutes.

Let macarons cool on sheets for 2 to 3 minutes and transfer to a wire rack to cool completely before filling.

Rum Cream

Yield: about 3 cups

Ingredients

  • 2 large egg whites, room temperature
  • 4 ounces granulated sugar
  • 6 ounces (3/4 stick) unsalted butter, softened, cut into 1-inch pieces
  • 1 tablespoon rum

Instructions

Place whites and sugar in a heatproof electric mixer bowl set over a medium saucepot of simmering water. Whisk until sugar dissolves and mixture registers 141 degrees on an instant-read thermometer.

Remove bowl from heat and attach to a stand mixer fitted with a whisk attachment. Whisk on medium speed for 5 minutes. Increase speed to medium-high and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to low and add butter, 1 piece at a time, whisking well after each addition. Once all butter is incorporated, return to medium-high speed and whisk for a few minutes until fluffy.

Switch to a paddle attachment. With mixer on low, add rum. Use rum cream immediately or cover and refrigerate. Bring to room temperature and beat on low speed until smooth before using. Pipe between two macarons.

* Find macaron templetes at: http://marvwoodhouse.com/wp-content/uploads/2010/07/zwcok-maccir1-3p8.pdf

Here’s the Deal

Sur La Table, 110 Albany Turnpike, Suite No. 609, Canton; 860-693-9560: Mastering Macarons Class: Saturday, May 21, at 10:30 a.m.: cooking050@surlatable.com.

We’ve removed the ability to reply as we work to make improvements. Learn more here

The views expressed in this post are the author's own. Want to post on Patch?