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delights 04-08-2003 @ 5:08 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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I have a good idea of recipe of macaroons with pralines.
Nevertheless are the american pralines different of the
french pralines?
In France they are generally made of almonds,sugar cane,vanilla and herbs.
But what are the american pralines made of?
I add that in Belgium the pralines are some chocolates.

Philippe Raynaud
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This message was edited by diana on 4-8-03 @ 7:01 AM

diana 04-08-2003 @ 6:40 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hello Philippe,

This is Diana from Diana's Desserts website.

About American Pralines, there are different types, some made with chocolate, but the traditional "Classic Southern" pralines are not made with chocolate.

Here is a recipe for the Classic Southern Pralines from a Williams-Sonoma Cookbook called: The South,
The Williams-Sonoma New American Cooking Series
Time Life Books, 2000.

Classic Southern Pralines

Makes about 3 dozen pralines

Although the idea of mixing nuts (traditionally almonds) with caramelized sugar is French in origin, these pralines are Louisiana ingenuity pure and simple. The earliest recipes called for locally grown pecans and raw sugar brought into the port of New Orleans from Cuban cane fields. Avoid making pralines on a humid day. They will not set up properly.

3 cups (1-1/2 lb/750 g) sugar
3-1/2 cups (14 oz/440 g) pecan halves
1-1/3 cups (11 fl oz/345 ml) buttermilk
6 tablespoons (3 oz/90 g) unsalted butter
1/4 teaspoon salt
1 teaspoon vanilla extract (essence)
1/2 teaspoon almond extract (essence)
1-1/2 teaspoons baking soda (bicarbonate of soda)

1. Line 2 baking sheets with waxed paper.

2. In a large, heavy saucepan over low heat, combine the sugar, pecan halves, buttermilk, butter, and salt. Cook, stirring occasionally, until the sugar dissolves completely about 10 minutes. Do not allow the mixture to boil before the sugar dissolves or it may crystallize and become grainy. Raise the heat to medium-high and bring to a boil, stirring occasionally but being careful not to scrape any hardened candy mixture from the sides of the saucepan. Cook to the soft-ball stage, 236 degrees-239 degrees F (113 degrees-115 degrees C) on a candy thermometer, about 15 minutes.

3. Remove from the heat and stir in the vanilla and almond extracts and the baking soda. As soon as you add the baking soda, the mixture will become lighter in color and foamy in texture. Beat rapidly with a wooden spoon until the mixture begins to cool, thicken, and lose some of its shine, 5-7 minutes.

4. Working quickly, drop the candy by heaping tablespoonfuls, using one spoon to scoop and another to push the mixture onto the prepared baking sheets. Let stand at room temperature until firm, about 1 hour. Eat immediately or store between layers of waxed paper in an airtight container for up to 10 days.

Nutritional analysis per praline:
Calories 160 (Kilojoules 706); Protein 1 g; Carbohydrates 21 g; Total Fat 9 g; Saturated Fat 2 g; Cholesterol 6 mg; Sodium 78 mg; Dietary Fiber 1 g.

Philippe, I hope this information helps you out.

Sincerely, Diana

delights 04-08-2003 @ 7:24 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Thank you very much for this lovely recipe.

Philippe Raynaud

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delights 04-08-2003 @ 8:06 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Here is my recipe of macaroons with pralines.
I'm sure it will be nice with pralines with pecans.

Mix 7 ounces of pralines broken with 7 ounces of granulated sugar.
Mix it with 2 white eggs wisked with cream.
Make little heaps of paste on a plate garnished with aluminium paper.
Roast thermostat 2 for 25 to 30 minutes.
Then put the aluminium paper on a wet pastry board,the wetness being able to unstick the macaroons.
It tastes even better with orange tea.

Philippe Raynaud

Internet delights

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