This month’s MacAttack is going pink in support of Breast Cancer Awareness Month.
October 1st marks the beginning of breast cancer awareness month all over the world. American Cancer Society uses this time to boost their campaign to raise awareness to breast cancer and to inform people that there is now a 98 percent rate of survival if the cancer is detected early. October is the month where you will see pink ribbons everywhere, which has been the national symbol for breast cancer awareness since it was first introduced back in 1991.
It’s a pleasure to participate in this special MacAttack. My sweet friend and neighbor is currently battling this horrible disease and another dear friend just started working as the Executive Director of Susan G. Komen for the Cure Salt Lake City Affiliate. I volunteered to help and will be helping update their website and Facebook page with upcoming local events. If you live in Salt Lake, a fun upcoming event is the Zumba Party in Pink on October 20, 2010.
The chocolate macaron is my family’s favorite flavor, so I created a luscious dark chocolate mac and filled it with a pink white chocolate filling.
Be sure and visit MacTweets on October 20 to see all of the fabulous PINKARONS for PINKTOBER!
- 100 grams powdered sugar
- 50 grams almond meal/flour
- 20 grams unsweetened Dutch-process cocoa powder, sifted
- 60 grams egg whites, at room temperature
- 40 grams granulated sugar
- 1/2 cup white chocolate chips
- 1 tablespoon cream
- 2 drops liquid pink food coloring
Preheat oven to 310º. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready. (Setting the pastry bag in a glass while you fill the bag makes it easier to fill.)
Combine the powdered sugar, cocoa powder and almond meal. (Pulse in a blender or food processor to grind you almonds a bit finer. A mini food processor works best for this if you have one.)
With an electric mixer, beat the egg whites until they're foamy. While whipping, gradually beat in the granulated sugar and continue beating until egg whites are very stiff and firm, about 2 minutes. (To test to see if egg whites are ready, whip until the tip of the peak doesn’t fold over when you pull the beater out of the meringue.)
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. (You can put a spoonful on a plate to test it. If it slowly flattens out it’s perfect. If it just stays in a blob, give it a few more folds.)
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.
Rap the baking sheet a few times firmly on the counter top to flatten the macarons. Leave out, uncovered for 15 minutes, then bake them for 15-20 minutes. Give the macs a gentle little shake with the tip of your finger to see if they’re done. You want them set but not firm. It’s better to undercook them a little so they are a bit chewy and not crisp.
Let cool completely then remove from baking sheet.
Combine the white chocolate chips and cream in a microwave safe dish. Melt the white chocolate chips on 50% power, stirring frequently - cook just until most of the chips are melted. Add food coloring and stir until smooth. Let cool a few minutes until it thickens up but is still spreadable.