Monday, April 29, 2013

pretzel macarons

I love beer. And pretzels. I like them both individually, but when they get together something beautiful happens. Carbs on carbs happens.

For the most part, this is what beer and pretzels looks like:

However, today I made beer and pretzels look like this:

Let me explain.

I added pulverized pretzels to otherwise gluten-free macarons. Sea salt was sprinkled. Ganache was infused with the Deschutes Brewery's stout.

Because a girl can't live on beer and pretzels alone, I filled some of these macarons with peanut butter buttercream. For protein.

Did I just make beer and pretzels fancy? Or did I make macarons into bar food? The line is a little blurry.

Pretzel Macarons
makes 20 cookies

1 c confectioners sugar
1/4 c almond meal
1/4 pretzel sticks (or mini twists), crushed
2 large egg whites
5 Tablespoons granulated sugar
25 grams stout
25 grams heavy cream
50 grams semi-sweet chocolate, choppeed

Follow this recipe, except in this case, we are substituting half of the almond meal called for with pulverized pretzels. Sift the pretzel bits in with the almond meal and confectioners sugar and proceed as usual, filling with beer ganache (recipe follows) or a buttercream of your choice.

for the stout ganache: heat the heavy cream with the stout over a medium flame; when this mixture begins to simmer, pour directly over 50 grams of semi-sweet chocolate, stirring until smooth and glossy. Allow ganache to set for 2 hours and then pipe about 1 teaspoon onto half of your macarons, sandwiching with the remaining cookies.

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