The Hemp Seed Macaron is good on a whole lotta levels. The chocolate mixes in so well with the Hemp seeds and vice versa. It gives the chocolate a nutty flavour which you can’t really describe as its not a nut. All I know is that these 2 flavours go hand in hand! I’m so glad I thought about doing this ingredient in a choc ganache! I normally have my hemp seeds on cereal or porridge but that is going to change!!
I’ve used a french merengue technique and sprinkled hemp seeds on the shells as they dry, and also mixed hemp seeds into the milk chocolate ganache.
Courtesy of David Lebovitz original macaron recipe – here is the recipe I’ve tweaked
Enjoy this one, Ms Fat Booty Bakes xxx
********** Hulled Organic Hemp Seed which is legally sold in Australia ****************
Hemp Seed Macaron with Choc Hemp Seed Ganache
Makes about fifteen cookies
Adapted from The Sweet Life in Paris (Broadway) by David Lebovitz
1 cup (100 gr) powdered sugar
½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar
½ cup (125 ml) heavy cream
2 teaspoons light corn syrup
4 ounces (120 gr) bittersweet or semisweet chocolate, finely chopped
1 tablespoon (15 gr) butter, cut into small pieces
1-2 tablespoon hulled organic hemp seed found at good grocers or health food shops.
Preheat oven to 350º F (180º C).
Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.
In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart. Sprinkle a few hemp seeds on the shell
Rap the baking sheet a few times firmly on the counter top to flatten the macarons, wait half an hour or so for a skin to form on the macaron, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
Spread a bit of batter on the inside of the macarons then sandwich them together. You can pipe the filling or use a spoon.
I also tend to overfill them so you may or may not use all the filling.
Let them stand at least one day before serving, to meld the flavors.
Store in an airtight container for up to 5 days, or freeze. If you freeze them, defrost them in the unopened container, to avoid condensation which will make the macarons soggy.