Tofu Macaroon Recipe | Bakepedia

Tofu Macaroon

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Tofu Macaroon

Tofu MacaroonCreated by Alexander Weiss, Season One winner of “MasterChef Junior” on Fox

While House Foods calls this a macaroon, it has more in common with a Parisian style macaron. This version uses tofu and was developed by Alexander Weiss, the winner of MasterChef Junior. Alexander has even given us the choice of three fillings. Read our interview with this young chef; he has quite the developed point of view when it comes to baking and what’s in his future. He is an inspiration for us home bakers, young and old(er).

 

Tofu Macaroon
Author: 
Makes: 12 to 15 macaroons
 
Ingredients
For Fillings -
Mascarpone Honey Cream:
  • ½ pkg House Foods Premium or Organic Tofu Soft, blended in a food processor until smooth
  • ¼ cup good quality honey
  • 2 Tbsp sugar
  • 1 tsp vanilla
  • 7 oz. room temperature mascarpone cheese
Caramel:
  • ½ pkg House Foods Premium or Organic Tofu Soft, blended in a food processor until smooth
  • 3 Tbsp unsalted butter
  • 1 cup sugar
  • 1 tsp flaked sea salt
Vanilla Bean Dulce de Leche:
  • ½ pkg House Foods Premium or Organic Tofu Soft, blended in a food processor until smooth
  • 1 can sweetened condensed milk
  • 2 tsp unsalted butter
  • 1 vanilla bean, scraped, pod reserved
  • 1 ½ Tbsp heavy cream pinch of kosher salt
For Cookie:
  • ¼ cup sugar pinch of cream of tartar
  • 1 cup confectioners’ sugar
  • pinch salt
  • 2 egg whites
  • ¾ cup almond flour
Instructions
  1. For mascarpone filling: Beat the tofu, mascarpone, honey, and sugar together until smooth, and then incorporate the vanilla until smooth. Refrigerate until needed.
  2. For caramel: In a medium, heavy bottom pot, add in your sugar. Cook until the sugar over medium heat, until the sugar has melted and turned to an amber color, about 10 minutes. It is ok if there are still a few lumps.
  3. Immediately at this stage, add in the butter and whisk vigorously- this mixture will bubble violently. Once the butter is incorporated, add in the blended tofu, and whisk vigorously again until it is combined, about 2 minutes.
  4. Remove from the pot and transfer to heatproof bowl to cool, then add in the flaked sea salt. Refrigerate until needed.
  5. For dulce de leche: In a medium, heavy bottom skillet over medium heat, combine the sweetened condensed milk with the bitter and vanilla bean and its pod.
  6. Bring to a bubble and cook for about three minutes, or until this mixture starts to blister on the bottom of the pan, then add in the cream, tofu, and salt and whisk vigorously until combined well. Cook for a further 3-4 minutes, or until the mixture has thickened again.
  7. Reserve in a bowl to cool, then refrigerate overnight in an airtight container until needed.
  8. For cookies: Sift powdered sugar and almond flour and set aside.
  9. Beat egg whites, sugar and cream of tartar in a mixer until stiff peaks form. Fold in half of the flour and sugar mixture until nearly all combined, then add the remaining powdered sugar mixture.
  10. You can test by taking batter and dropping it into the bowl with the rest of the batter- it should form ribbons and disappear in 10 seconds.
  11. Spoon batter into a pastry bag with fitted tip. Pipe 1” rounds about 1 in. apart on baking tray lined with parchment paper. Let rest at room temp for 25-30 min. or until the tops are dry to the touch before baking.
  12. Place baking trays one at a time on the middle rack and bake for 15 min at 325. Cool macaroons and transfer to wire rack.
  13. Sandwich macaroons with 1 tsp of filling.
 

 

 

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