CWS4322, sadly I'm not located anywhere remotely near a farm so no, they weren't farm fresh eggs. They sat in the fridge for 1-1.5 months. Here's the recipe. Have fun!
Yield: 30 medium size cookies
200 gr Powdered sugar, sifted
125 gr Blanched almonds, ground and sifted
90 gr Egg Whites, room temperature and aged
25 gr Powdered sugar, sifted
3-4 drops Red Food Color
2 Tbsp Hibiscus powder (you can find this in ethnic grocery stores)
100 gr Heavy Cream
100 gr White Chocolate, chopped
1. Line baking sheets with parchment paper.
2. Finely sift together 200 grams of powdered sugar and ground almonds. I sifted 3 times so itíd look like fluffy powdered snow. Add in food color.
3. In clean bowl, whip egg whites until foamy. Slowly and gradually add in the remaining powdered sugar. Whip on high speed until stiff peak.
4. Gently fold egg whites into nut mixture. The final batter should have the texture of magma (Iíve never seen magma in person, have you?), which means slightly viscous but still a bit runny.
5. Spoon batter into piping bag. Pipe 3/4 inch circles (you can make them smaller if you want a more delicate-looking macaron; I like Ďem big!) onto baking sheet.
6. Bang baking sheet against counter EVENLY. Iíve unevenly banged them before, and they donít end up as circles as a result! Rest at least Ĺ hour.
7. Preheat oven 325 degrees. Bang baking sheet against counter again.
8. Bake 12-15 minutes, rotating halfway through, if needed. I'd prefer not opening the oven at all, but oven hot spots make it so that one side inevitably browns and I don't want them browning at all!
9. Immediately after removing from oven, pour hot water between parchment paper and baking pan, making sure the hot water reaches each macaron. The steam from the baking pan and hot water causes the macaron to release itself from the parchment paper; otherwise, youíd have a hard time lifting them off the parchment! Wait 30 seconds, then use an offset spatula to transfer macarons to a wire rack to cool.
10. Ganache: Put white chocolate in a tall container.
11. Put hibiscus powder in a separate bowl. Pour in heavy cream. Microwave until boiling. Infuse (leave at room temperature) for Ĺ hour, then microwave until it boils again.
12. Immediately pour hibiscus cream over the white chocolate. Let sit 1-2 minutes for the chocolate to melt somewhat.
13. Use immersion blender to blend until evenly mixed. Tall containers work best for immersion blenders, so it doesnít whip all over the place. If you donít have an immersion blender, use a large bowl and a spatula to mix well. Try not to add too much air into the ganache.
14. Cover the surface of the ganache with plastic and refrigerate 1 hour. When the ganache is soft enough to pipe, but hard enough that it isnít runny, spoon into a piping bag.
15. Upturn half of the macaron shells. Pipe desired amount of ganache on this half. Some people like more ganache (me) and some people like less (Mom!), so she was hovering next to me, saying "Not that much! Not that much!" Place a shell on top to sandwich the ganache.
16. Fridge overnight in airtight container. Enjoy at room temperature.
I copied/paste from my blog so sorry if there's too many words/steps and the formatting isn't pretty!