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CHOCOLATE STUDIO | RECIPES | Cookies & Bars

Old Fashioned

Whiskey Macarons
A caramel shell with an old-fashioned-inspired ganache, which includes bourbon, bitters, orange zest and two Guittard products from the Guittard Couverture line: the 41% Eclipse du Soleil and the 72% Coucher du Soleil.

Caramel Shells

Ingredients
  • 250 gNatural almond flour
  • 250 gConfectioner’s sugar
  • 194 gAged egg whites, divided
  • 250 gSucrose
  • 63 gWater
  • 20 gNatural caramel color
  • Chopped hazelnuts, as needed
Directions
  1. 1

    Process the almond powder with the confectioner’s sugar in a Robot Coupe® and let it dry. Fold in the 100 g of the aged egg whites and the caramel color and mix until homogenized.

  2. 2

    Boil the sucrose and water to 248°F (120°C). Do not stir the syrup after it boils, or it will crystallize.

  3. 3

    Whisk 94 g of the egg whites in a stand mixer. Pour the hot sugar over the whites and whisk until the meringue is stiff but still shiny and the meringue reaches 122°F (50°C).

  4. 4

    Fold the meringue into the almond mixture until it becomes glossy and slightly runny.

  5. 5

    Pipe onto a silicone mat or parchment paper. Sprinkle chopped hazelnuts on top. Let dry until you get a skin on top.

  6. 6

    Bake at 300°F (149°C) for 12 minutes in a convection oven with the vent open. Let cool.

‘Old Fashioned’ Whiskey Filling

Ingredients
Directions
  1. 1

    Boil the cream and the glucose. Meanwhile, make a dry caramel with the sugar. Add the hot cream to stop the cooking process of the caramel. Pour over the chocolates. Add the whiskey, bitters, orange zest and butter. Hand-blend it, cover it and let it rest overnight in a cooler.

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