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Lucettegrace pastry chef Daniel Benjamin visits WNCN Today

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Pastry chef Daniel Benjamin from lucettegrace joined WNCN Today Thursday morning to show off one of his delicious desserts and to talk about an upcoming culinary event in Durham. Taste The Event celebrates the Triangle's vibrant culinary scene with a five-day festival of food and beverage events.

A portion of the ticket sales benefit the Durham branch of the Food Bank of Central & Eastern N.C.

For more information about Taste The Event, you can check out their website here.

Below is his recipe for Macaron Tart:

1 cup almond flour

1 cup powdered sugar#1

1 cup + 1 tbsp. powdered sugar #2

3 tbsp. granulated sugar

¼ tsp. salt

4 egg whites each

1 cup cream

Berries as desired

Cooking Instructions

1. Place a cake ring on a parchment lined sheet pan and line the sides with parchment paper, or line a spring form pan with parchment paper on sides and bottom, pre-heat oven to 300F.

2. Place the almond flour and first portion of powdered sugar in a large bowl and whisk to remove any lumps.

3. Begin whipping the egg whites with the salt and granulated sugar in the bowl of an electric mixer.

4. When the meringue has become light and fluffy begin adding the second portion of powdered sugar in small amounts until the entire amount is incorporated.

5. Continue whipping on medium speed until really thick and creamy, at this point the meringue can be colored with water based food coloring.

6. Fold the almond flour mixture into the meringue gently.

7. Pipe the macaron mix into the cake ring and up the sides.

8. Place in the oven and then lower the heat to 285F, bake for approximately 30 minutes, or until the outside appears to have a thick crust, but the inside still looks slightly undercooked.

9. Allow the macaron to cool in the mold, then remove and peel off paper. If the paper is sticking, place in the freezer for a few minutes.

10. Whip the cream to soft peaks, sweeten slightly if desired.

11. Pipe the cream on top of the macaron, then garnish with berries.


Chef James Clark visits WNCN Today

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