This post is long overdue. The Cinnamon Macarons were made 11 months ago with our friend Cindy, who traveled from Oklahoma to spend a weekend with us. It was our second adventure to perfect these finicky babies, and Cindy, being way more organized than yours truly, brought a bunch of notes about what should have been improved from our previous attempt. Of course, we had so much fun cooking together that we barely paid attention to the notes, and managed to overlook a couple of tips given by Kathryn Gordon in her beautiful book Le Petits Macarons: Colorful French Confections to Make at Home.
CINNAMON MACARONS WITH CRUNCHY CACAO NIB FILLING
OVERVIEW OF THE RECIPE
Equal amounts of almond flour and confectioner’s sugar plus a pinch of salt are mixed with a little cinnamon in the food processor and pulsed a few times. Then some granulated sugar and powdered egg whites are added, pulsed a few more times. The whole mixture is sifted.
A French meringue is prepared with 4 egg whites and a bit of cream of tartar, added to the sifted ingredients, and piped into rounds.
Our filling of choice was a Crunchy Chocolate Ganache made with semi-sweet chocolate, light corn syrup, heavy cream, a bit of butter and – for the final pizzaz: roasted cocoa nibs.
(full recipe can be found in Les Petits Macarons)
Comments: The only problem we had in the making of this recipe was that in some shells the feet “slipped out.” It was hard to find a precise reason for that boo-boo, so we are left with the suspicion that macarons do not appreciate being watched during baking. Mea culpa, mea culpa, mea maxima culpa. But, you want to know something funny? A little sharp knife worked wonders to trim the runaway feet, and the resulting crumbs go UNBELIEVABLY well over some ice cream. Life gives you lemons? Make lemonade! Macarons give you extra feet? Sweet crumbs it is! Full-disclosure: Cindy and I nicknamed them “toe nail clippings”, much to our husbands chagrin. Oh, well… We could not resist. They were mighty tasty, though.
MACARONS, TAKE THREE
Back in February I felt the urge to make macarons again. You know, Valentine’s Day, romance in the air, but winter still lingering around. I wanted a batch of super bright and sexy macarons. Is there anything sexier than raspberries? Obviously not. I opened all my macaron cookbooks (thanks to our friend Gary I own several), searched the net, but when I stumbled upon this recipe, I could not stop thinking about it. Tricia shaped her macarons as little hearts! Of course, knowing my limitations I did not even try to go there. They would end up more like rodent livers or something. But maybe next time…
RASPBERRY MACARONS
(adapted from Saving Room for Dessert)
for the shells:
150 grams almond meal, sift twice
150 grams confectioners’ sugar, sifted
55 grams egg whites, aged overnight
for the meringue:
150 grams granulated sugar
37.5 grams water
55 grams egg whites, aged overnight
gel food color, red
for the filling:
3 tablespoons unsalted butter, room temperature
1 ounce cream cheese, room temperature
1/2 cup fresh raspberries, pureed and strained
a few drops of vanilla extract
2 cups confectioners’ sugar, sifted (more or less as needed for desired consistency)
Place the almond meal and the confectioner’s sugar in the bowl of a food processor and pulse a few times. In a large mixing bowl sift together the almond meal and confectioners’ sugar. Make a well in the center and add 55 grams of egg whites. Fold the mixture with a spatula until it becomes a thick, paste-like batter.
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ENJOY!
to print the recipe, click here
Comments: Definitely some major improvement this time, thanks to a new sifter with a slightly bigger mesh size. Sifting the almond flour/sugar mixture was a breeze, and I decided to simply discard the small mount of coarse bits left in the sieve. Every recipe insists on a fine mesh, but I suspect you don’t need to go too fine, unless you enjoy spending 20 minutes to sift 1 cup of stuff… Nope, not happening again. I am pretty happy with this arrangement. This is a OXO brand sieve, found in our grocery store for very cheap. I love it!
The meringue worked very well, although I was in full hyperventilation mode trying to negotiate the temperature of the simple syrup and the beating of the egg whites all by myself. A second pair of friendly hands would be more than welcome… The final batter had that flowing lava consistency, which always gives me a smile, after all, how many people have actually seen lava flowing? Hopefully not that many, not the type of stuff I’d like to face. At any rate, I guess now it’s a matter of working on technique, piping circles more consistent in diameter, doing a slightly better job in the “macaronage step.” I was afraid to deflate the batter too much and ended up with some spots where the flour mixture did not fully incorporate. When that happened, the shells cracked during baking. I was lucky that it happened to just a few. Being the magnanimous person I am, I quickly swallowed them before Phil even had a chance to see them. What can I say? I give, and give, and give.
I hope you enjoyed my little Tale of Two Macarons… I now realize how much I love making them, and hope to try a slightly different take on the subject by baking up a batch of…are you ready for it? Savory Macarons! Kathryn’s book has many variations. Don’t you think Saffron Macarons with Tomato Confit Filling sounds amazing? I might just have to go for it…
ONE YEAR AGO: Chocolate Chip Shortbread Cookies
TWO YEARS AGO: Chicken in Green Pipian Sauce, Sous-vide Style
THREE YEARS AGO: Classic Shrimp Gobernador Tacos
FOUR YEARS AGO: A Walk Towards the Sunset
FIVE YEARS AGO: In My Kitchen
SIX YEARS AGO: Heavenly Home-made Fromage Blanc
SEVEN YEARS AGO: A Perfect Sunday Dinner
I knew it! Runaway feet meant macarons! These are an obsession of mine. This is the only dish for which I will take several classes, and still I am intimidated! These ARE adorable!
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Go for it, Karen! C’mon you deflated the dough monster, how could little macarons make you uncomfortable! Plus, I would love to see which flavor and color you choose! Imagine, you can make it with the kids…..
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You say “rodent livers” like it was a bad thing. You’re obviously not Italian.
I have always always always wanted to try making my own macarons. Maybe I’ll get one of those sieves and give it a shot now, as you made it sound so fun.
Bless you for sparing Phil the misshapen ones. If only my wife’s husband was so lucky to have such a considerate spouse.
🙂
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Wonderful to “see” you here, it’s been a while… Well, having spent considerable amount of time in my professional life extracting livers from mice, homogenizing them and evaluating the number of pathogenic bacteria inside, I can tell you it’s hard for me to associate anything good with those organs. But I can tell a precise shape when I see one, and those would match my attempts at beautifully crafted hearts… such is life!
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It’s only been a while since I commented. I actually read every entry when I’m notified you’ve posted a new one. I absolutely adore your blog.
Although I’m starting to re-think that after reading your scurrilous comments regarding that most necessary cleansing organ of rattus rattus, the noble liver. Fie!
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Scurrilous… oh, love the word! 😉
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Reblogged this on hocuspocus13 and commented:
jinxx✴xoxo
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thanks for sharing the love…
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Wow! Full on respect for making macarons at all!! They all look great to me 😀😀😀
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They take some effort, not the type of stuff I would do without intense psychological preparation, but… everyone loves them… and imagine the possibilities of color!
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I know, I’ve seen some amazing macarons, but they’ve also been extremely expensive! Which I guess reflects the effort to make them 🙂
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Seriously lovely macarons. Such things of beauty
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Philip, a compliment coming from you, I am here doing the happy dance… 😉 I confess I live in fear of getting your blog as my assignment…. it will take me to hyperventilation-land… (but I would love to!)
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please fear not if you do get my blog. Keep dancing 🙂
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Both versions look delicious! Nice work. It is definitely more fun to bake with a friend!
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indeed… Phil is not that into macaron making, too bad. He loves to bake pies, though. He is my pie-making partner
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Your macaron look fantastic, great feet!!! Nicely done.
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Thanks, I try to take good care of my feet… oops, you meant the macarons’? Oh, I see… oh, well 😉
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Lol😂😂😂😂😂yea those feet 💕💕💕
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Love macarons! Your raspberry ones look delicious!
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Thank you! I did not use to love macarons, but at some point I became obsessed – love the texture and the flexibility of matching fillings with the shells – such a cool “cookie”
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Yes, I am definitely overdue for a visit. Savory macarons using tomato sounds great.
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I thought that combination would be a killer, but there are many others that sound good in the book – pink peppercorns… parsley… very interesting all of them!
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Reblogged this on Chef Ceaser.
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thank you for sharing!
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What a terrific post! I love making macarons and it has been way too long for me. It always makes me feel terrific when they work, and not so much when they don’t. We must not give up! Thanks for the link love and great recap of the processes 🙂 I am inspired!
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Wonderful to see you here! Sorry it took me so long, I first contacted you with my questions in January, I think… but, better late than never. Now that I got the post out, I cannot wait to make them again, but life has been just a bit frantic lately… and I need the right frame of mind. You know… I am easily scared 😉
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You’ve inspired me to give macaroons another try 😊
And saffron macarons with tomato confit sounds divine!
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Can you believe I still haven’t tried those? But I did make two more batches of macarons recently. Need to blog on those. And have a third in my mind, but again sweet… life is too short for so many tempting recipes!
Thanks for stopping by!
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