Monday, November 28, 2011

Galanga Macarons with Speculoos Crunchy Cream Filling - Mactweets Challenge #25


Thailand and Holland collide in this rustic looking macaron. The galanga was purchased in Thailand and the speculoos cream was acquired over the Dutch border.


Here's the shopping trick I learned in Europe when living on the border of another country -if stores are closed for a holiday only celebrated in one country, people hop over the border to shop in the other country's open stores. Back home in Germany one day last summer on a holiday, I rode my bike to the nearest Holland supermarket to pick up a jar of my husband's favorite Dutch mayonaise. After spying speculoos cream on an adjacent shelf, a couple of jars were excitedly tossed in my bag as I had never tried the crunchy variety.


There's no going back people. Seriously, who knew it was even possible to improve on speculoos cream. Well hello sexy crunchy!



In my kitchen it had to find it's way into a macaron filling.


I originally reached for the ginger to add to the shells but I wanted something a bit more subtle. I could have left them plain, that would have worked well too but we all know by now leaving things "plain" just ain't in my DNA.

I dug out the bag of galanga I bought in a Bangkok market. Galanga is similar to ginger but I find it has a more subtle earthy flavor with a just a hint of spiciness. Where ginger would have screamed "Hello!", the galanga provided the shells with a perfect more sedated "hey there" flavor complement to the speculoos filling.


Make these at your own risk. I suggest making them for someone else. Otherwise there's no excuse for finishing the whole lot yourself. 

They. Are. That. Good.


This speculoos cream reminds me of Christmas in Germany and of course of  spekulatius cookies. Those joyful and happy Mactweets ladies Jamie and Deeba have opened up this month's challenge until January 1st. Anyone can post as many Seasonal and Holiday inspired macarons they wish concentrating on color, flavor and holiday. I already posted those sexy Orange Aperol Macarons this month, here is my second entry.




Galanga Macarons with 
Speculoos Crunchy Cream Filling


For the Galanga Shells:

I used the Tartelette's basic recipe. Use a kitchen scale for precise measurements.

Ingredients:
  • 90 grams egg whites - aged at least 2 days. Let them sit out on the counter uncovered.
  • 25-50 grams of fine granulated sugar
  • 200 grams of powdered sugar (minus 2 tablespoons)
  • 2 tablespoons ground galanga
  • 110 Grams of almond flour*
*You can buy almond flour that has been ground with or without the skin. I use the later (blanched). The former looks really nice if you are not coloring the shells. You can also grind your own almond flour by putting whole or sliced almonds in a food processor or blender. If you do, make sure you throw a little of the powdered sugar in to prevent the almonds from forming a paste.

Directions:
  • Sift the powdered sugar and almond flour together or pulse them together briefly in a food processor. Make sure there are no large pieces.
  • Remove 2 tablespoons of the almond/flour mixture and discard.
  • Whisk in the galanga.
  • Whip the egg whites. When they start to get foamy, slowly add the sugar. Continue whipping until you can turn the bowl upside down and nothing slides out. (I also add a pinch each of salt and cream of tartar)
  • Add the powdered sugar/almond/galanga mixture to the egg white mixture and fold, using quick strokes at first then slow down.  No more than 50 strokes all together. The batter should have a "flowing like lava" consistency. 
  • Fill a Pastry bag and pipe circles onto a baking sheet lined with parchment paper or on a Silpat. 
  • Let the macarons dry for about one hour until they harden.
  • Preheat oven to 300 degrees F
  • Bake for 18-20 minutes.
  • I keep the oven door propped open with a dish towel or wooden spoon. Try to refrain from obsessive peeping to see if they get feet. 
  • Let cool completely and then match up the shells into pairs according to size.

For the Crunchy Speculoos filling:

Ingredients:
  • 1 cup crunchy speculoos cream
  • 1/2 cup powdered sugar
  • 2 tablespoons milk
Directions:
  • Put all ingredient in mixer and beat until smooth.
  • Fill a pastry bag with the mixture and pipe the filling into the shells.

13 comments:

  1. My grandma used to make spekulatius at christmas, I love the cookies but never knew they came in cream form. Pretty sure I'd love these macs, no way anyone else would get any. Yum!

    ReplyDelete
  2. I love your description of the how galanga flavour comes out in these wonderful looking macs.

    Do you ever turn out a bad batch of macarons?!

    ReplyDelete
  3. You make some of the most beautiful and uniquely flavored macarons I've ever seen...these are no exception! You should start selling them..seriously!

    ReplyDelete
  4. Thanks for being the place where I learned something new today! I was thinking, "what the heck is galanga?!" and then you enlightened me. I would never have even heard of galanga, much less actually have known what is was! I love ginger, so it sounds yummy.

    Oh my goodness--Paul and I were at World Market this weekend and there were jars of speculoos cream. I was so very tempted but afraid that if I bought just one jar there would be no going back. Is there a Biscoff Anonymous?

    ReplyDelete
  5. I have a jar of that stuff (not the crunchy type though) in my cupboard. Stop giving me ideas - my hips can't take it! Then again, is there really a healthy way to use it up? Nah....... Your pairing with galanga is inspired. Wunderbar!

    ReplyDelete
  6. Trader Joe's actually just started making speculoos cream and I now I can't wait to try it! Those macarons look delicious!

    ReplyDelete
  7. Ha! First of all, I love the vision of you BIKING to Holland from Germany! It just sounds so cool! I am sadly too far from any border to do that. And love the macs! We have speculoos butter here and it has always intrigued my but I have yet to use it in baking! Thanks for the seasonal inspiration! Always love having your creative macs for our mac attacks!

    ReplyDelete
  8. So the crunchy is better? I will be in Brussels International airport for a connection in a couple days so I am going to try and find this! It sounds delicious. I like crunchy peanut butter a lot more than smooth, so I should probably like the crunchy version of this too- right?

    c

    ReplyDelete
  9. So the crunchy is better? I will be in Brussels International airport for a connection in a couple days so I am going to try and find this! It sounds delicious. I like crunchy peanut butter a lot more than smooth, so I should probably like the crunchy version of this too- right?

    c

    ReplyDelete
  10. YUM -these sound devine! You always come up with the most amazing flavour combinations:)

    ReplyDelete
  11. You make me want to live in a corner of your delicious blog Lora. I love how creative you are and the energy you bring into every MacTweets challenge {can we ever forget those 'pink' macs?}. Gorgeous again my friend, just awesome! Hope you have a wonderful new year!!

    ReplyDelete
  12. This is a yummy recipe! I would love it if you came over to Cast Party Wednesday and shared it with us! Thanks! ~Sheryl @ Lady Behind The Curtain~
    http://www.ladybehindthecurtain.com/cast-party-wednesday-link-party-60/

    ReplyDelete

Thank you for your comments and feedback. I love hearing from you!