ONE TWO THREE MACARONS

One color, two colors, three colors, that is…  

Starting from the simplest, the idea is to try to match the shell with the sprinkle, and then choose a contrasting tone for the drizzle. Easy-peasy. What I loved the most about these macarons? The filling. Black Sesame Ganache. It cuts the excessive sweetness of the white chocolate, and echoes the nut component of the shell. I will be making that again for sure. For all macarons, use the basic recipe below.

ONE COLOR

BLACK SESAME MACARONS
(from The Bewitching Kitchen)

For the shells:
200g  Icing/powdered sugar
115 g Ground Almonds/Almond Meal
115 g egg whites at room temperature (approx. 4 eggs)
1/8 tsp of cream of tartar
100 g granulated sugar
¼ tsp vanilla paste or extract

for the black sesame ganache:  
300 g white chocolate, cut in small pieces
100 g heavy cream
1 tablespoon black sesame powder
1 tsp black sesame seeds

 to decorate:
Candy melts + food gel dye + sprinkles

Make the shells:
Line 3 heavy baking sheets with parchment/baking paper or Silpat mats. Layer the powdered sugar, and ground almonds in a food processor. Pulse until the mixture looks like fine meal, about 12 pulses. Pass through a sieve and transfer to a small bowl or to a sheet of parchment/baking paper. Set aside.

Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Make sure that the bowl and the whisk are impeccably clean. Starting on medium speed, whip the whites with the cream of tartar until they look like light foam. The whites should not appear liquid. The foam will be light and should not have any structure.

Slowly rain in the granulated sugar in five additions, trying to aim the stream between the whisk and the side of the bowl. Turn the speed up to high. Continue to whip the meringue until it is soft and shiny. It should look like marshmallow creme (marshmallow fluff). Add the vanilla. Whip the egg whites until the mixture begins to dull and the lines of the whisk are visible on the surface of the meringue. Check the peak. It should be firm. Transfer the whites to a medium bowl.

Fold in the ground almond/almond meal mixture in two increments. Paint the mixture halfway up the side of the bowl, using the flat side of a spatula. Scrape the mixture down to the center of the bowl. Repeat two or three times, then check to see if the mixture slides slowly down the side of the bowl.   Put the mixture in a piping bag fitted with your choice of piping tip (for rosette macarons, use a Wilton 1M type).  If you don’t have a macaron mat, draw circles on baking/parchment paper about 2inches/5cm in diameter & turn the paper over before placing on the baking sheets.  Pipe shells, I like to count numbers in my head and use the same count for each shell so they end up similar in size.

I pipe inside the circles to about 1 ¾ inches/4.5cm but you can go to 1 ½ inches (3.8cm) & the macarons will spread & fill the circle while drying.

Slam each sheet hard four to six times on the counter/worktop. Do not slam the sheets if you are making rosette macarons, just let them dry. Let the unbaked macarons dry until they look dull but not overly dry. Drying time depends on humidity. In a dry climate, the macarons can dry in 15 to 20 minutes; in a humid climate, it can take 35 to 40 minutes. Rosette macarons benefit from longer drying time.

While the macarons are drying, heat the oven to 300 F (150 C/130C Fan oven/Gas Mark 2). Bake one sheet at a time on the middle rack. Check in 11 minutes. If the tops slide or move (independently of the ‘feet’ when you gently twist the top), then bake for 2 to 3 more minutes. Check one or two. If they move when gently touched, put them back in the oven for 1 to 2 more minutes until they don’t move when touched.   Let the macaroons cool for 10 minutes before removing from the pan.  The macarons should release without sticking.

For the black sesame ganache: 
Place the heavy cream in a small saucepan, add the black sesame powder (you can grind enough sesame seeds in a spice grinder until you get the right amount, or use store-bought powder).  Bring to a gentle boil, shut down the heat, cover the pan and allow it to sit for 20 minutes. Bring it gently back to a simmer again, drizzle on top of the chocolate. After a couple of minutes, gently mix with a spatula until the chocolate melts. Add the sesame seeds. Bring to room temperature or place in the fridge for a couple of hours. Use a handheld mixer to whip the ganache lightly before using to fill the shells.

Assemble the macarons: match two shells similar in size and add ganache to the bottom of one of them. Place another shell on top and gently squeeze to take the filling all the way to the edge.

To decorate the macarons,  melt Candy Melts in the microwave, add black food dye and use to drizzle the top. Add sprinkles before the candy melt hardens.

Store the macs in the fridge for 24 hours for perfect texture.

ENJOY!

to print the recipe, click here

Comments: The ganache made a little more than I needed for all the shells, I used it later to make some shortbread sandwich cookies, and it worked quite well also. The only thing to be concerned about when you do a white chocolate ganache is to make sure to increase the proportion of chocolate, or you will end up with a filling that is too soft, even if you whip it.  I hope you try this filling.

TWO COLORS

CHERRY BLOSSOM MACARONS
(from The Bewitching Kitchen)

basic macaron recipe above
Divide the batter in two portions, keep one white
Add a drop of pink food gel to the second portion

Place small amounts of batter in alternating colors over a layer of plastic wrap. Enclose the batter by wrapping the plastic around it, then place it inside a piping bag fitted with your choice of piping tip (see composite picture below).

Add sprinkles right after piping, before a skin forms.

for the filling:
8 ounces white chocolate
1/2 cup black cherry jam
3 tablespoons heavy cream
1/2 tsp Sakura essence

Place chocolate in a heatproof bowl and set over a pot of simmering water on low heat. Stir chocolate until melted. Remove from heat, and whisk in jam, heavy cream and Sakura essence. Cover and chill 2 hours, or until cold. Whip it with a hand-held electric mixer until it reaches a good consistency for piping. Transfer ganache to a piping bag and use to fill shells.

to print the recipe, click here

Comments: The way you place the different colors inside the piping bag will affect the final look of the shells. In this case, adding them in a random pattern, you’ll get quite unique swirls as you pipe along, it’s really a lot of fun. Yes, I know, I am too easily amused.  You could omit the sprinkles and go just for the swirl look, but I liked the added layer of decoration they provided. Plus, I need to justify my compulsion to buy sprinkles so if there is ANY chance of incorporating them into a cookie… there they shall be.

THREE COLORS

PISTACHIO MACARONS
(from the Bewitching Kitchen)

same basic recipe as above

Divide the batter in 3 portions. 3/4 will be dyed very light green (I used Sugar Art Master Elite Kiwi); the remaining will be divided in two small portions, and dyed darker green (I used Artisan Accents Forest Green), and coral (I used Sugar Art Master Elite Flame). Place the light green batter in a regular piping bag fitted with your favorite tip. Place the other colors in small piping bags, no tips needed. Cut a small opening right before using.

Pipe a slightly smaller shell than you need using the light green batter. Make about 6 shells and stop. Immediately use the other two colors to make your chosen designs.  Continue piping until you use all the batter. If you have leftovers of any color, just pipe small macs or donut macs to use them up. Bang the tray very gently to release bubbles and bake.

for the pistachio ganache:
150 g white chocolate, cut in small pieces
40 g heavy cream
2 tablespoons pistachio paste
tiny amount of green food color (optional)

Bring the heavy cream to a gentle boil in a saucepan. Add to the chocolate together with the pistachio paste, and whisk until melted. You might need to use the microwave very briefly. Add green food dye if you like. Leave it at room temperature or in the fridge for a couple of hours, then whip lightly with a handheld mixer.  Use to fill the shells.

to print the recipe, click here

Comments: These are SO MUCH FUN!  A little departure on my first attempt at a similar decoration technique. Ok, I admit that if you are a beginner at macaron adventures, it might be better to practice a bit with a regular macaron, then move to the two-color version before attempting these. The only problem is that you need to work fast. But the possibilities for designs are endless, really.  I also think that for this particular type, you are better off with the French meringue method. It is a bit too convoluted to do the Italian meringue and divide it in three portions, considering you have to divide the egg whites and the colors in meringue and  almond-sugar portions, so the whole thing  becomes a bit too complex for my taste. Two-colors would be doable, but three or more? I prefer to stick with the French meringue. But if you find a way to do it and the Italian meringue is your favorite method, let me know your secrets…

My first post in the 12th year of blogging had to be my favorite thing to bake. No matter how many mirror glazes, mousse cakes, sourdough breads, or cookies I make, macarons will always have a special place in my heart.

ONE YEAR AGO: Marshmallow Macarons

TWO YEAR AGO: Fujisan Bread

THREE YEARS AGO: Air-Fried Tomatoes with Hazelnut Pesto & Halloumi Cheese

FOUR YEARS AGO: Red Velvet Layered Cake

FIVE YEARS AGO: Lemon-Lavender Bars

SIX YEARS AGO: Quinoa Fried Rice

SEVEN YEARS AGO: Carrot Flan with Greens and Lemon Vinaigrette

EIGHT YEARS AGO: The Secret Recipe Club: Granola Bars

NINE YEARS AGO:  Awesome Broccolini

TEN YEARS AGO:  A Twist on Pesto

ELEVEN YEARS AGO: Ciabatta: Judging a bread by its holes

 

THE GREAT BRITISH BAKE OFF IS BACK!

Americans who love the show will be very happy because Netflix is releasing each episode just a few days after they air in the UK. I was lucky enough to watch the opening show in London, but now I have to be patient and wait from Tuesday to Friday to indulge.  This year the group of contestants seems surprisingly young.  Or, does that mean I am getting so old that I noticed the trend? Hard to tell, but I have the feeling that in other seasons the ages were a bit more widespread. Still, they picked a bunch of folks with interesting personalities so it should be fun to watch. I decided to bake some of the challenges this year, and will start with the signature from episode 2, Biscuits. The theme is deceptively simple: make 12 chocolate-covered biscuits. I went Japanese with my interpretation. Matcha cookies with a miso-caramel filling. Coated with tempered dark chocolate.

CHOCOLATED-COATED MATCHA COOKIES WITH MISO CARAMEL
(inspired by Japanese Patisserie)

100 g all-purpose flour
150 g cornstarch
1⁄4 teaspoon baking soda
1 teaspoons baking powder
75 g  granulated sugar
113 g softned butter (1 stick)
2 egg yolks
3 g matcha powder
for caramel:
160 ml whipping cream
1 tablespoons corn syrup
1 tablespoon water
200 g granulated sugar
50 g miso paste
to coat and decorate cookies:
500 g dark chocolate, tempered
100 g white chocolate, gently melted and placed in piping bag
sprinkles of choice (I used edible golden stars)

To make the cookies, mix together the flour, cornstarch, baking soda and baking powder; set aside.

Beat the sugar with the softened butter in the bowl of a stand mixer with the whisk attachment until creamy. Add the egg yolks one at a time, then the matcha powder and beat until fully combined.

Gently fold in the flour mixture to form a crumbly dough. If the dough is too dry, sprinkle a few teaspoons of cold water, a little at a time until it forms a dough that adheres when you press portions with your fingers. Wrap the dough in plastic wrap and refrigerate it for 1 hour.  

Heat the oven to 350 F. Roll out the dough, using as little flour as possible on the work surface, to a thickness of around  1⁄4 inch (6mm). Stamp out rounds with the cookie cutter. Roll the scraps again and cut rounds of the same size, but use a smaller cookie cutter to remove most of the central part, so that you can form a barrier for the caramel to be poured inside (as shown in the composite picture). Place the top portion over the circles that will form the base, prick the surface with a fork. Bake in the preheated oven for around 12 minutes until set but not browned. Remove the cookies from the oven and leave to cool on a wire rack.

To make the miso caramel, place the whipping cream into a microwaveable bowl and warm gently for 30 seconds. Put the corn syrup, water and sugar in a small saucepan and heat gently, until it turns into a dark, golden brown caramel color.   Remove the pan from the heat and carefully add the warm cream, stirring constantly. Once the cream is fully incorporated, stir in the miso paste. Allow the caramel to cool and then scrape into a piping bag. Add the caramel to the center of the baked, and fully cooled cookies. Refrigerate several hours up to overnight.

Temper the dark chocolate using your favorite method. Dip each cookie in the tempered chocolate, then drizzle melted white chocolate to decorate. Add sprinkles of your choice.

ENJOY!

to print the recipe, click here

Comments: Best component of this recipe is definitely the miso caramel. I could enjoy it by spoonfuls, staring at the trees in our backyard, daydreaming… Come to think of it, a drizzle over vanilla ice cream sounds pretty amazing also. Matcha is a flavor that not everyone is fond of. I like it because it cuts through excessive sweetness and since the caramel is obviously quite sweet, it pairs well with it. If you prefer a less sharp and assertive cookie, omit the matcha powder, add some vanilla or lemon zest. But please do try the miso caramel, it goes more or less along the lines of salted caramel, but more subtle in its savory nature.

After coating the cookies in tempered chocolate, avoid the temptation to put them to dry over a rack. They might stick to the rack, so the best way is to carefully lay them over parchment paper once the excess chocolate drips away. This tip is a courtesy of the one and only Philip, from Phil’s Home Kitchen… And since I mentioned him, stop by to see his recent takes on the technical challenges of this GBBO season with a click here and here.

ONE YEAR AGO: Queen of Sheba

TWO YEARS AGO: Brunch Burger

THREE YEARS AGO: Mango Salsa with Verjus

FOUR YEARS AGO: Raspberry Bittersweet Chocolate Chunk Brownies

FIVE YEARS AGO: Scary Good Pork Burgers

SIX YEARS AGO: Review of exercise program Focus25

SEVEN YEARS AGO: Celebrate Wednesday with a Thai Seafood Curry

EIGHT YEARS AGO:  Post-workout Breakfast

NINE YEARS AGO: Semolina Barbecue Buns

TEN YEARS AGO: Lavash Crackers

 

PURPLE STAR MACARONS

When it comes to macarons, people are divided in two teams, those who think the color of the shells should match the type of filling, and those who could not care less. I can go either way, but with this bake I joined the rebels. Shells are purple, filling is strawberry-based. My goal was to make macarons with the colors of KSU (purple and silver), but I wanted to use my made-from-scratch jam as part of the filling. So there you go, purple macarons with a strawberry-balsamic-black pepper buttercream.

PURPLE STAR MACARONS
(adapted from Colette Christian’s Craftsy version)

for the shells:
198 g powdered sugar
113 g almond meal
113 g egg whites at room temperature
a pinch of cream of tartar
100 g granulated sugar
purple food gel from Chefmaster
1/8 tsp vanilla extract

for the filling:
3 tablespoons (40gr) unsalted butter, softened
3/4 cup (100gr) powdered sugar
2 teaspoons heavy cream
2 tablespoon strawberry jam (I used this recipe)
½ teaspoon pure vanilla extract
1/8 teaspoon salt

to decorate:
white candy melts dyed purple
silver pearl dust
vodka or lemon extract

Line 2 or 3 heavy baking sheets with parchment paper or Silpat mats. Layer the powdered sugar and almond meal   in a food processor. Pulse until the mixture looks like fine meal, about 15 seconds. Pass through a sieve and transfer to a small bowl. Set aside.

Place the egg whites and pinch of cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Make sure that the bowl and the whisk are impeccably clean. Starting on medium speed, whip the whites with the cream of tartar until they look like light foam. The whites should not appear liquid. The foam will be light and should not have any structure.

Slowly rain in the granulated sugar, trying to aim the stream between the whisk and the side of the bowl. Turn the speed up to medium-high. Continue to whip the meringue until it is soft and shiny. It should look like marshmallow creme. Add the gel color and the vanilla. Staying at medium-high speed, whip the egg whites until the mixture begins to dull and the lines of the whisk are visible on the surface of the meringue. Check the peak. It should be firm.

Switch to paddle attachment. Add half the almond meal mixture, turn the mixer on low and mix for about 3 seconds. Stop and add the rest of the almond mixture, turn the mixer on low, and process for about 5 more seconds. It should still be reasonably thick, but the grains of almond should be more or less disappearing in the batter.  Remove the bowl from the mixer, and finish the macaronage by hand.  Put the mixture in a piping bag fitted with one of the tips listed above. Pipe on the prepared baking sheets.

Slam each sheet hard four to six times on the counter. Then fist bump each end of the sheet’s underside twice. Let the unbaked macarons dry until they look dull but not overly dry. Drying time depends on humidity. Ina dry climate, the macarons can dry in 15 to 20 minutes; in a humid climate, it can take 35 to 40 minutes.

While the macarons are drying, heat the oven to 300 F. Bake one sheet at a time on the middle rack. Check in 11 minutes. If the tops slide, then bake for 2 to 3 more minutes. The macarons should release without sticking. Check one or two. If they stick, put them back in the oven for 1 to 2 more minutes. Let the macaroons cool for 10 minutes before removing from the pan.

Make the filling:  Whisk the butter with the powdered sugar until creamy, slowly add the heavy cream and continue whisking until fluffy and smooth. I used a hand held electric beater. Add the vanilla, salt, and finally the strawberry jam. Whisk to incorporate, keep in the fridge until needed.  Place it in a piping bag fitted with a star tip like Wilton 1M.

Paint each shell before assembling.  In a very small bowl, mix silver pearl dust with vodka or lemon extract until it has a nice consistency to brush on the shells. Use a fan brush to get a nice effect. Assemble the macarons: find two macarons similar in size and add a good amount of buttercream filling on top of one shell, close with the other, and squeeze gently.

To make the stars, dye a small amount of melted candy purple. Spread on a piece of parchment as a thin layer. Let it set at room temperature, cut star shapes.  Right before using, add a bit of silver pearl dust and shake them gently around to cover lightly. Glue one or more stars to the top of each assembled macaron using candy melts.

Store in the fridge for 24 hours for perfect texture.

ENJOY!

to print the recipe, click here

Comments: The stars can be a bit tricky to make because the points are very fragile and tend to break, so make more than you think you’ll need.  I coated them with a bit of silver pearl dust, the same one used to brush the shells, except that I added them dry to the candy melt stars.

The strawberry jam is absolutely delicious, and I’ve used it in two other desserts that should be featured in the near future. The recipe comes from the most trustworthy baking website in the known universe: Pastries Like a Pro, from Helen Fletcher. If you want to improve your baking skills, you must follow her. Making the jam was a lot less complicated than I expected, so I see other jam adventures in my horizon. I have plans for a mango version to materialize in the Bewitching Kitchen sometime soon.

ONE YEAR AGO: Smoked Salmon, Fait Maison

TWO YEARS AGO: Kouign-Amann, Fighting Fire with Fire

THREE YEARS AGO: In My Kitchen, Yin and Yang

FOUR YEARS AGO: Chocolate Toffee Banana Bread

FIVE YEARS AGO: In My Kitchen, June 2014

SIX YEARS AGO:  Strawberry Frozen Yogurt

SEVEN YEARS AGO: Baked Coconut and “The Brazilian Kitchen”

EIGHT YEARS AGO: Honey-Glazed Chicken Legs

NINE YEARS AGO: French-Style Rolls

 

 

COCONUT AND LIME MACARONS

So many macarons, so little time… These were made using my default recipe – French meringue, resting for about 30 minutes before baking (the macs, not the baker) – but with one small change in the method: I did most of the macaronage in the Kitchen Aid mixer with the paddle attachment. If you are new to making macarons, I don’t advise trying it on your first time, but as soon as you get a bit more familiar with the extent of mixing needed before piping, go for it. It is fast, a lot easier on your arms, and works like a charm. I must say these are fighting to sit in the position of Sally’s Favorite Macarons of All Times. Can you imagine that?

COCONUT AND LIME MACARONS
(from the Bewitching Kitchen)

for the shells:
198 g powdered sugar
113 g almond meal
113 g egg whites at room temperature
a pinch of cream of tartar
100 g granulated sugar
Green food gel from Chefmaster
1/8 tsp coconut extract

for the filling:
250 g white chocolate, chopped finely
50 g heavy whipping cream
50 g coconut milk (full-fat)
zest of 1 lime

to decorate:
melted white candy melts
sprinkles of your choice

Line 2 or 3 heavy baking sheets with parchment paper or Silpat mats. Layer the powdered sugar and almond meal   in a food processor. Pulse until the mixture looks like fine meal, about 15 seconds. Pass through a sieve and transfer to a small bowl. Set aside.

Place the egg whites and pinch of cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Make sure that the bowl and the whisk are impeccably clean. Starting on medium speed, whip the whites with the cream of tartar until they look like light foam. The whites should not appear liquid. The foam will be light and should not have any structure.

Slowly rain in the granulated sugar, trying to aim the stream between the whisk and the side of the bowl. Turn the speed up to medium-high. Continue to whip the meringue until it is soft and shiny. It should look like marshmallow creme. Add the gel color and the vanilla. Staying at medium-high speed, whip the egg whites until the mixture begins to dull and the lines of the whisk are visible on the surface of the meringue. Check the peak. It should be firm.

Switch to paddle attachment. Add half the almond meal mixture, turn the mixer on low and mix for about 3 seconds. Stop and add the rest of the almond mixture, turn the mixer on low, and process for about 5 more seconds. It should still be reasonably thick, but the grains of almond should be more or less disappearing in the batter.  Remove the bowl from the mixer, and finish the macaronage by hand.  Put the mixture in a piping bag fitted with one of the tips listed above. Pipe on the prepared baking sheets.

Slam each sheet hard four to six times on the counter. Then fist bump each end of the sheet’s underside twice. Let the unbaked macarons dry until they look dull but not overly dry. Drying time depends on humidity. Ina dry climate, the macarons can dry in 15 to 20 minutes; in a humid climate, it can take 35 to 40 minutes.

While the macarons are drying, heat the oven to 300 F. Bake one sheet at a time on the middle rack. Check in 11 minutes. If the tops slide, then bake for 2 to 3 more minutes. The macarons should release without sticking. Check one or two. If they stick, put them back in the oven for 1 to 2 more minutes. Let the macaroons cool for 10 minutes before removing from the pan.

Make the filling: Place the chopped white chocolate in a bowl. Warm up the heavy cream almost to boiling, add the lime zest and allow it to sit for 15 minutes, covered. Add the coconut milk, heat the mixture again to almost boiling, pour over the chocolate. Wait for a couple of minutes and gently mix the chocolate to dissolve it fully. White chocolate is very delicate, if you need to heat it in the microwave to fully dissolve it, do it in at most 10 second intervals using 50% power. Once it is fully dissolved, allow it to cool to room temperature and then whip it with a handheld mixer until fluffy. Do not do it for too long or the ganache will turn grainy.

Assemble the macarons: find two macarons similar in size and add a good amount of filling to the bottom of one of them. Place the other on top and squeeze gently to take the filling all the way to the edge.  Store in the fridge for 24 hours for perfect texture.

ENJOY!

to print the recipe, click here

Comments: Macarons inflict fear on bakers. Things can go wrong, and when they do, it’s pretty frustrating, although there are uses for ruined shells. Macawrongs, as some call them, can be crumbled and used to add texture in cake layers, can go over mousses or ice creams, no need to trash them. In fact, I have recently seen amazing macarons in which badly cracked shells turned into works of art. The clever baker simply used gold pearl dust dissolved in vodka and painted the cracks using a fine brush. The effect is stunning!  I’ve been hoping for cracked shells, but of course, once you want them, they don’t happen. Yeah, macarons. They know how to keep you on your toes. 

These macs delivered just what I wanted, a good taste of coconut with the delicate sourness of limes to go with it. The labor of love was separating the white and green sprinkles from the other colors, but it was worth it.  Since I used candy melts for the drizzle, I had to work fast because that tends to solidify quickly. So I drizzled four macarons at a time, decorated them and moved to the following set of four. I felt pretty fancy using tweezers to place the large sprinkles exactly where I wanted, but of course that slows things down. Baking: one of the most efficient ways to practice patience.

Summarizing what’s new about this post: you can do 90% of the macaronage in your Kitchen Aid, just change the whisk to the paddle, add the almond mixture in two installments. Beat 3 seconds after first addition, in low-speed, add the second half, and beat 5 seconds.  Finish by hand after that. And, to make a coconut flavored shell and filling, simply use coconut extract instead of vanilla in the shells, and a portion of coconut milk in place of heavy cream when you make the ganache with the white chocolate. You can use that as a basis for different flavors, maybe adding a touch of passion fruit, or mango instead of infusing the cream with lime zest.  Have fun with it… That’s what macs are for. Apart from sometimes driving you crazy.

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TWO YEARS AGO: Sesame and Poppy Seed Sourdough

THREE YEARS AGO: Pecan-Crusted Chicken from Southern at Heart

FOUR YEARS AGO: Lamb Shanks en Papillote with Cauliflower-Celeriac Purée

FIVE YEARS AGO: Chestnut Brownies and a Blog Award!

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CARROT CAKE MACARONS

You read that right. Carrot Cake Macarons. I am a member of a Facebook group for Macaron-Baking-Addicts and a couple of months ago a very experienced baker raved about them. I am usually not that wild about store-bought products, but for some reason that recipe intrigued me enough to make me go for it. The product in question is a Carrot Cake Spread by Trader Joe’s. I added it as the main flavoring for a simple Swiss Meringue Buttercream, and that was the filling for coral-tone macarons. Living Coral, the Pantene color of 2019. I had to try and match it, just because macarons are by definition a celebration of color. At least in my mind they are…

CARROT CAKE MACARONS
(from the Bewitching Kitchen)

for the shells:
150 g almond flour
150 g powdered sugar
56 + 56 g egg whites
40 g water
150 g granulated sugar, super fine
1/4 tsp vanilla extract
gel food dye (2 parts red, 1 part yellow, 1 part pink)

for the Swiss meringue buttercream filling:
3 large egg whites, room temperature
1/2 cup sugar
2 sticks unsalted butter, softened but still cool, cut into 1/2-inch pieces
pinch salt
3 to 4 tablespoons carrot cake spread 

Make the shells: Add the almond flour and the powdered sugar to the bowl of a food processor and pulse it 10 to 12 times. You want to have it fine but not allow the oil in the almonds to seep out and turn it into a paste.  Immediately sieve it on a large bowl and reserve.

To a small bowl, add half of the egg whites (56 g), then add the food dyes and vanilla. Mix until it is all well incorporated, the dye sometimes resists mixing homogeneously into the egg white.

Now comes the fun part. You will add the other half of the egg whites to the bowl of a mixer and the granulated sugar and water into a small saucepan. Have an instant thermometer ready. Start beating the egg white in slow-speed, as you turn the heat and start bringing the sugar syrup to a boil, without stirring (this is important, or you risk crystallizing the sugar and having to start all over). When the sugar starts boiling, increase the mixer to medium-speed. You want it to be at the stage of soft peaks by the time the syrup reaches 244 F. Once that happens, slowly drizzle the syrup into the egg white-sugar, as you continue beating. Beat until the temperature cools down to around 115F, no need to bring it down all the way to room temperature. You don’t want to have a very stiff meringue at this point, or it will be too hard to incorporate into the almond flour.

The second fun part starts now, the famous macaronage. Add the dyed egg white and the meringue on top of the almond flour and mix gently but decisively. If you have never made macarons before, I advise you to watch some videos on youtube to familiarize yourself with the proper macaronage. You want the batter to flow from the spatula and form a figure eight on the surface as you allow it to drip, but it should not flow too rapidly. If you spoon some batter on parchment paper, it should smooth out in about 30 seconds or so.  Once you get to the right stage, fill a piping bag fitted with the piping tip of your choice (I like a 1/2 inch opening), and pipe on parchment paper or Silpat.

Bang the baking sheet a few times to release air bubbles, and allow it to dry at room temperature for 30 minutes or until the surface feels dry to the touch.

Bake at 300F for 10 to 12 minutes. Cool before peeling off the baking sheet. Decorate either before filling them or after, depending on the type of decoration you choose. I used an air-brush and stencils (see my composite picture), with the color Sunset Orange from Chefmaster.

 Make the filling. Place the egg whites and the sugar in a large metal mixing bowl set above a pot of simmering water. Whisk the mixture until the sugar melts and the mixture becomes warm and very thin in consistency, reaching a temperature of around 160F. 

Transfer the contents to a Kitchen Aid bowl and whisk on high-speed until stiff peaks form. Now, change the whisk to the paddle beater, add the butter and salt, mixing on low-speed.  Add the butter piece by piece and keep mixing. When the butter seems to be all incorporated, even if it looks a little curdled, increase the speed to high. The mixture will become smooth and totally creamy within a few minutes. 

Add the carrot cake spread and mix on low-speed. Taste and add more if you feel like it. Put the mixture in a piping bag fitted with an open star piping tip and fill your macarons.

Place them in the fridge overnight and bring to room temperature 15 minutes before serving.

ENJOY!

to print the recipe, click here

Comments: If you’ve been following my blog for a while, you know I have a lot of macaron recipes. They always involve the French meringue method because it is so simple and it has always worked for me. I had issues with the Italian meringue and several batches were a failure, but I know that many bakers find them better in terms of texture and reproducibility. Basically because the Italian meringue is much more stable and is less affected by humidity in the environment.

My main goal in macaron baking is maximize the proportion of feet, because I like them with bigger feet and a plump shell, so I like to try different methods and compare how they work for me. The Swiss meringue method should happen eventually, although for the time being I intend to play with the current recipe a few more times.  I am happy that this batch worked perfectly. The main thing I changed was adding the food dye to one half of the egg white component, and add that to the almond flour together with the Italian meringue. In the past, I followed recipes that instructed you to add the egg white to the almond flour first, forming a thick paste and allowing that to sit while the meringue is prepared. I found that this approach makes it pretty tough to incorporate the meringue and probably negatively affected the macaronage step that follows.

The filling. O. M. G. These macarons will be so unique, different from any macaron you’ll ever have, I guarantee it. It is sweet, perhaps sweeter than most fillings I enjoy, but it has that spicy characteristic of carrot cakes, the cinnamon-clove mixture, that breaks the sweetness a bit. If you don’t have a Trader Joe’s around, the product is available through amazon. The texture was perfect, no hollows, and with a nice “macaron-chew.”  I will play with this method on my next mac-adventure, that will involve more than one color of batter. Let’s hope that the stars will align properly at the time…

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