Cravings on Clark showcases Lincoln Park restaurants

CHICAGO (WLS) -- The Lincoln Park Chamber of Commerce is welcoming Chicago to enjoy a culinary tour of their neighborhood.

Cravings on Clark will feature dishes and delights from more than a dozen restaurants and shops. The one-night event lets foodies go on a culinary tour of Clark Street and Diversey Parkway. There will be sample-size portions of shepherd's pie, falafel, pad Thai, Belgian chocolate, handcrafted ice cream and much more, all made by local businesses.

The fun begins at 6 p.m. on Tuesday, June 9.

Martin Sorge, director of community development for the Lincoln Park Chamber of Commerce, and Stacy Waldrop, pastry chef at Vanille Patisserie, visited the ABC 7 studio kitchen to whip up a few tastes of this year's event.

Cravings on Clark

June 9, 2015, 6-9 p.m.

Clark Street from Armitage to Diversey and the south side of Diversey from Orchard to Lakeview.

Culinary passport pick-up: 2558 N. Clark

Ticket Prices: $30 in advance, $40 day-of event

RECIPE

Vanille macaron shells for the home chef

Ingredients:

2 Egg whites

3/4 cup sugar

2 tablespoons water

2 cups almond flour

1 3/4 cup powdered sugar

3 egg whites

Food coloring as needed

Directions:

1. Combine the almond flour and powdered sugar in a medium bowl and whisk to eliminate any lumps. Set aside.

2. Place two egg whites into the bowl of a stand mixer fitted with a whisk.

3. Combine water and sugar in a small saucepan, adding the water to the pan first. Cook water and sugar mixture over medium heat until it reaches a temperature of 241 degrees. At 235 degrees, begin whipping egg whites on medium speed.

4. When the syrup reaches 241 degrees and egg whites have tripled in volume, turn the mixer speed to high and slowly pour the hot syrup down the side of the bowl, avoiding the whisk, to make a meringue. After all of the syrup has been added, continue whipping the egg whites on high until they are cool.

5. When your meringue is almost cool, add your three egg whites and food color to your almond flour and powdered sugar mixture. Immediately begin mixing the egg whites into your dry mixture until if forms a thick paste.

6. Using a rubber spatula, add 1/3 of your meringue to your paste. Mix vigorously with spatula to incorporate the meringue and lighten your paste. Once the first addition of your meringue is 80 percent incorporated, add your remaining meringue. Fold gently to incorporate the meringue into your mix and maintain the volume of your meringue.

7. Mix until the batter is smooth and falls easily off of your spatula. The batter is at the right consistency when the batter that falls off of your spatula becomes smooth on top, but retains its shape. (Be careful not to overmix. This will lead to a flat shell).

8. Using a rubber spatula, fill a pastry bag that has been fitted with a #803 pastry tip with two scoops of macaron batter. The bag should be 1/3 to 1/2 full.

9. Line two half sheet trays with parchment paper that has been cut to fit the pan precisely. (Tip: If available, use a silicone baking mat in place of parchment paper). Pipe a small dot of batter in each corner of your sheet pan to glue the parchment paper down and keep it in place.

10. Holding your piping bag at a 90-degree angle and approximately 1/2 inch above the sheet pan, pipe dots of macaron batter about the size of a quarter (1 1/4 inches in diameter). Keep approximately 1 1/2 inches of space between the macarons.

11. Gently tap the sheet tray on a flat work surface to help the batter spread and also release any air bubbles.

12. Let the macarons air-dry until they develop a thin skin, at least one hour.

13. Preheat conventional oven to 275 degrees (250 degees for convection) and place a rack in the center of the oven.

14. Bake the macaron shells on the center rack for 20 minutes, rotating the pan 180 degrees after the first 10 minutes. The shells should be dry and firm to touch.

15. Let the shells cool completely. Leaving them on the parchment (or silicone baking mat), stack them on one sheet tray. Wrap and store in freezer or refrigerator overnight.

Filling and assembling

16. Carefully peel the macaron shells from the parchment paper and match two shells that are the same size. Place the shells side by side on the parchment paper with one flat side up and the other flat side down.

17. Using a #804 piping tip and a pastry bag filled with your favorite filling (buttercream, ganache or jam), pipe a large bulb of filling onto the shell that is flat side up.

18. Sandwich the two shells. Pushing them together until the filling is visible all the way around the shell. Give the shells a slight twist. Fill and sandwich all of the shells.

19. Store the macarons on the sheet pan, lightly covered with plastic wrap so that the filling will begin to soften the shell from the inside. This is known as "aging" the macaron and is a very important step, but it takes a great deal of willpower.

20. To serve, bring the macarons to room temperature.