A DUET OF SPRINGTIME MACARONS

Posted in macarons by sallybr

I hope you had a wonderful Easter weekend! If you’d like to see the cookies I made to celebrate the occasion, stop by my baby blog clicking here. Without further ado, here are some macarons that have Spring written all over them…

The first is a classic combination of lemon and blueberries, and I will give you the full recipe. The second is a bit unusual but worked very well and comes from a real expert macaron baker: Camila, hostess from Pies and Tacos. I used my default macaron recipe for the shells and the filing was straight from this post. I urge you to try it, easy and oh so tasty…

LEMON BLUEBERRY MACARONS
(from The Bewitching Kitchen)

For the shells:
200g powdered sugar
115 g almond flour
115 g egg whites at room temperature (approx. 4 eggs)
1/8 tsp of cream of tartar (optional)
100 g granulated sugar
¼ tsp vanilla paste or extract
drops of gel food color of your choice

for the filling:
160g powdered sugar
4 tbsp unsalted butter softened
zest of half a lemon
1/2 tsp vanilla extract
1/2 tsp lemon emulsion or extract
1/2 -1 tbsp whipping cream as necessary
pinch of salt
blueberry preserves (store-bought is fine)

Line 3 heavy baking sheets with parchment/baking paper or Silpat mats. Layer the powdered sugar and almond flour 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 almond flour 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 separate the mixture in two batches. Add a very small amount of pink to the first bowl, and a small amount of green to the second. Proceed to fold them two different mixtures until they slide slowly down the side of the bowl.

Line the two colors over Saran Wrap type plastic, side by side. Made a sausage with the plastic and insert in a large piping bag fitted with a round tip. 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.

Slam each sheet hard four to six times on the counter/worktop. 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.

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 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.

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. Decorate as you desire, or leave the shells plain.

Make the filling: whisk the butter for a couple of minutes, add all other ingredients except the whipping cream. Whisk at low speed first, then increase the speed until smooth. Adjust consistency with cream if needed. Match shells, add a circle of buttercream to the edge, and a dollop of blueberry preserves to the center. Allow to sit in the fridge overnight before serving or freezing for storage.

ENJOY!

to print the recipe, click here

Comments: I’ve shared lemon macarons a few times in the past, this one might very well be my favorite. The combination of of blueberry preserves with the sharp lemon is a winner. To decorate, I used Royal icing in a swirl, plus a light shower of sanding sugar. A little flower-shaped sprinkle closed the deal.

GOLDEN OREO MACARONS

For the shells, use the same exact recipe. Divide it in three portions, dye one yellow, one pink, and the final one blue. Make sure to use very little dye, so that you get a pastel color. Follow this link to visit Camila’s site and make the golden Oreo buttercream. I decorated with small dots of yellow and white Royal icing, piping consistency.

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6Jun2024

LEMON GANACHE MACARONS AND ROYAL ICING TRANSFERS

Posted in macarons by sallybr

Super thrilled by this technique! I saw it on Instagram shared by the wonderful Melinda (see her page here). Basically she used Royal icing transfers right on the piped shells before crusting, and they stand well during baking, do not affect the shells and don’t get burned in the oven either. This opens up so many possibilities of decorating, and also makes it super easy. Once the macs are baked, they are already dressed up for party!

The recipe used for the shells is my default that you can find here. Simply divide the batter in three portions and dye one portion with yellow, one with green and one you can leave plain. Bake as normally, but right after piping and banging the pan to release bubbles, place your Royal icing transfer on top.

LEMON GANACHE FILLING
(from the Bewitching Kitchen)

250g white chocolate, chopped very finely
75g heavy cream
zest of one lemon
1 tablespoon lemon juice
1/4 tsp lemon emulsion (optional, I used LorAnn)

Place the chocolate in a bowl. Heat the heavy cream until almost boiling, pour over the chocolate. Let it sit for 5 minutes, whisk gently. If needed, place in the microwave for a minute at 50% power. Once the chocolate is melted, add the lemon zest and juice, and the lemon emulsion, if using. Whisk gently again, then place in the fridge for an hour or so.

Once the ganache is set, you can whip it with a handheld blender or use as it is. If you decide to whip the ganache, make sure not whip for too long or it will go grainy and hard. Use caution here.

Fill the macaron shells, and let them mature in the fridge overnight before serving.

ENJOY!

to print the recipe, click here

I don’t think I will ever get tired of baking macarons!

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3May2024

A DUET OF SPRINGTIME MACARONS

Posted in macarons by sallybr

The recipe used for the shells is my default that you can find here. Simply divide the batter in three portions and use the colors of your choice. For the Ruby Red Ganache Macarons, I used yellow, green and plain batter. For the Neapolitan Version I used brown, pink and plain. I added a small amount of cocoa powder to the brown component. Decorations were all made with fondant and a silicone mold, later painted with luster powder and vodka.

RUBY RED GANACHE AND JAM MACARONS

220g ruby red chocolate
80g heavy cream
pinch of salt
mixed fruit jam (store bought is fine)

Heat the cream in a small saucepan until bubbles form around the edges. Pour over the chocolate, add a pinch of salt, cover and let sit for five minutes. Whisk gently at first, continue whisking until the chocolate is fully dissolved. If necessary, place in the microwave at 50% power for a minute. Reserve at room temperature for 1 hour or place in the fridge for 30 minutes before using.

Fill the shells with a small dollop of jam and a circle of ganache around it. Proceed as normally, keeping macarons overnight in the fridge to mature.

The jam is a nice contrast with the sweetness of the ganache and the shells. We love this brand of jam, or I should say Phil loves it, I don’t eat jam that much, prefer to use it in recipes such as this one…

Moving on…

STRAWBERRY GANACHE MACARONS

230g white chocolate, finely chopped
80g heavy cream
1/4 tsp strawberry natural flavor (I used Olivenation)
a drop of pink food color
1 tbs strawberry jam (store bought is fine)

Heat the cream in a small saucepan until bubbles form around the edges. Pour over the chocolate, cover and let sit for five minutes. Whisk gently at first, continue whisking until the chocolate is fully dissolved, then add the jam. If necessary, place the bowl in the microwave at 50% power for a minute. Reserve at room temperature for 1 hour or place in the fridge for 30 minutes before using.

Fill the shells with a small dollop of ganache and keep the macarons overnight in the fridge to mature.

ENJOY!

to print both recipes, click here

Adding a little drop of pink food gel is a good idea, otherwise the ganache tends to have a pale brownish color. Ganache fillings pair well with fruit, so both recipes today take this approach, and they are perfect for Springtime.

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29Jan2024

PEPPERMINT DUST MACARONS

Posted in macarons by sallybr

Embracing winter, one macaron at a time…

PEPPERMINT DUST MACARONS
(from The Bewitching Kitchen)

For the shells:
200g Icing/powdered sugar (1 ⅔ cups)
115 g Almond Meal (1 + scant ¼ cup)
115 g egg whites at room temperature (approx. 4 eggs)
1/8 tsp of cream of tartar (optional)
100 g granulated sugar (½ cup)
1/8 tsp vanilla extract
light blue food gel (I used Colour Mill Baby Blue)

Line 3 heavy baking sheets with parchment/baking paper or Silpat mats. Layer the powdered/icing sugar and ground almonds/almond meal 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.

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 and food gel color. 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. Add drops of gel color and mix them briefly with a toothpick. Put the mixture in a piping bag fitted with your choice of piping tip (round, ¼ or ½ inch in diameter or 6 – 12 mm). 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.

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 filling:

PEPPERMINT BUTTERCREAM
1 + 1/3 cups powdered sugar
4 tbsp unsalted butter softened
1/2 tsp vanilla extract
a couple tablespoons peppermint dust (I got mine on Marshall’s, similar to this)
1/2 -1 tbsp milk to adjust consistency, if needed

Whisk butter, powdered sugar and vanilla extract until light and fluffy. Mix gently the peppermint dust, adjust consistency with milk, if needed. Transfer to a piping bag fitted with a round tip. Match similar sized macaron shells with each other, fill and sandwich the cookies. Decorate the top with Royal icing in the shape of a snowflake and sanding sugar, if so desired, or leave them plain. Keep in the fridge for 24 hours for perfect texture.

ENJOY!

to print the recipe click here

Comments: After the incredibly amazing macaron masterpiece I shared with you, maybe this post should be named “Down to Earth Macarons”…. I am still in complete awe of Veronika’s talent. But moving on to my little babies: normally I would add peppermint extract or peppermint oil to the buttercream, but this time I omitted and just incorporated some of the peppermint dust. I find that it is very easy to add too much of the extract, and get into “Toothpaste Territory”. I liked the more subtle flavor of the pulverized candy. As to the decoration, piping consistency Royal icing and sanding sugar did the job.

From what I learned browsing around, peppermint “dust” is sold in many versions, some quite fine, some pretty coarse. I don’ think it makes much of a difference in taste, so use what you are able to find, and if all else fails, you can always crush some candy yourself and incorporate it in your buttercream. It is a flavor that helps fight the cold outside. Macarons, a little hot chocolate, and a fireplace going!

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13Jul2023

LEMON MACARONS

Posted in macarons by sallybr

Nothing new in the recipe for the macaron shells but I am super thrilled to share the filling. Curds in general are a great match for the sweetness of these babies, but they have a major drawback: their moisture tends to destroy the shells, so usually they are best if not stored for more than a couple of days. But this curd recipe is different: it has lower moisture and won’t ruin the shells. I have tried and it delivers what it promised. It was designed by one of the greatest macaron bakers out there, Mimi. Check her very detailed post about her recipe here. I modified it slightly by using the microwave to cook the curd. I’ve been making curd in the microwave for years, to me it is easier and never fails. But you need to try with your own microwave and tweak the power and timing. Once that is done, you will love the method…

LEMON MACARONS
(filling slightly modified from Indulge with Mimi)

for macaron shells, use this recipe

Divide the batter in two, dye one portion yellow, one portion green. Pipe shells starting with one color and piping the other in the center.

for the curd:
zest of two lemons
76 grams lemon juice
2 eggs
50 grams butter, unsalted
180 grams granulated sugar

for the buttercream:
60 grams butter
160 grams powdered sugar
2 tablespoons lemon curd
heavy cream to adjust consistency, if needed

Optional decoration: fondant lemon slices, painted with airbrush and pearl dust.

Make the curd: cream butter and sugar together until incorporated and lighter in color. Add the eggs and beat until incorporated, then add the lemon juice and whisk well. Transfer the mixture to a microwave-safe bowl and cook at 80% power for about 4 and a half minutes, stopping to stir gently every 45 seconds or so. The temperature should reach 180F to 185F. Remove from heat, immediately add the lemon zest and pass through a sieve to have a very smooth curd. Let it cool to room temperature with a plastic wrap touching the surface. Transfer to the fridge until needed for the macarons. It is perfect making one day in advance.

For the Lemon Buttercream: Use a hand-held electric mixer and whisk the butter until creamy. Add the other ingredients except the heavy cream, and whisk until creamy and smooth. If needed, add a bit of heavy cream to loosen the mixture.

Pair shells of the same size and add a center of lemon curd, with a circle of buttercream all around it. Glue a lemon slice on top of the macaron using Royal icing. Keep the macarons in the fridge for 24 hours before serving.

ENJOY!

to print the recipe, click here

Comments: I cannot tell you how much I loved these! In part because curd has been such a disappointment when coupled with macs. Yes, I know one can paint some chocolate on the shell as a barrier but I absolutely hate doing that. A very cumbersome step that I rather avoid. These turned out very lemony, super fresh, and NO effect on the shells. Happy Dance ON! I hope you give it a try, if you are not sure about the microwave step, just follow Mimi’s directions on her blog. And while you are there, browse through her amazing productions!