Staying safe in Corona virus time: read the guest blog post by Phillip Klebba here.
Crazy times ahead for all of us. I find it difficult to go on blogging as if life is normal, but on the other hand, this site is one of my ways to feel connected, and blogging keeps me sane. Or so I hope. Instead of sharing a recipe, I will talk briefly about a series of macarons that happened in our kitchen over the past few months, since last December to be more precise. When we had no idea of all that was probably already brewing in our beautiful planet. Macarons always make me smile, the idea is to bring a smile to you too…
All recipes in this collection used the same basic method that you can find here.
I start with perhaps my favorite…
These were decorated with air-brush and stencil. Some were piped as donuts and topped with drizzles of Candy melts and sprinkles. The filling was a simple almond buttercream (butter, powdered sugar and smooth almond butter).
These were made around the holiday season, using a white chocolate ganache with mint, and decorated in two different ways. Some were painted with golden pearl dust and topped with little stars (for detailed technique, look here). Others were decorated with Royal icing, as at the time we were busy making sugar cookies and had a lot of icing laying around.
Very similar filling, except that I used mini-mint chocolate chips to make the ganache. Shells were left plain and decorated with air-brush and stencils. Come to think of it, a blueberry filling would turn these perfect for the 4th of July!
For these shells, I divided the batter in two portions, before proceeding with the macaronage step (when things are still pretty roughly mixed). One portion stayed clear, the other was dyed with gel food color (Chesnut by Progel). Each was placed in a small piping bag, and both were slipped inside a larger bag with a round piping tip (see top right photo in the above picture). The filling, a coffee ganache, was from this post.
Galaxy Macarons were all the rage a few years ago. I made them three times, but to be honest, I have not reached my desired goal yet. The batter is divided in four portions, dyed black, dark blue, light blue and pink. My main mistake is using too much of the darker colors, so they become too dominant. But this batch was my best, and I decided to share. Stay tuned for future adventures in this theme. Filling was a blueberry ganache made along the lines of this recipe.
Very simple batch, dyed Purple using Artisan Accents gel color. As soon as the batter is piped, sprinkles are added on top. Some shells were left naked and decorated later with Candy melts. The filling was another variation of the Galaxy macs, this time using Black Cherry Jam.
Very simple design using once again the air-brush and a stencil. Shells were dyed with a mixture of green and yellow gel dye from Artisan Accents. The filling was American type buttercream (butter and icing sugar) with the addition of Tart Apple flavoring from Amoretti.
Loved these! Shells were dyed orange (Artisan Accents gel color), and the filling was a white chocolate ganache with Passion Fruit flavoring once again from Amoretti. After filling, macarons were dipped in a mixture of “magic shell” (like this version). Before the coating set, Sprinkle Party!
Thrilled about this and urge you to consider flavoring the shells this way. Simply open a bag of Double Chai tea (I used Stash) and add to the dry almond-powdered sugar mixture. Follow your recipe as you normally would. Shells were decorated with air-brush and several different stencils. The filling was a modification of that from my recent batch. I made a white chocolate ganache and added to it the leftover mango-jellie that I had in the fridge. The chai flavor is amazing on the shells, and I can tell you I’ll be playing with all sorts of teas in the future.
This batch follows along the lines of mixing several colors (in this case purple, red and orange), but instead of separating the batter, you simply paint the inside of the empty bag with a stripe of undiluted food dye. Fill with the full amount of batter to be piped, and as it moves along it will drag the colors with it. The pattern will be random, the proportion of colors changing as you go. Two things I do not like about this method: you need to make sure the dye reaches way to the bottom of the bag, close to the opening, and as you add the second and third colors, there is a high chance you will mess up the stripes already there. Still, it is a very popular method to make colorful shells. The filling was a Cranberry Swiss Meringue Buttercream which in fact I had made to use in a cake the day before. Recipe should be on the blog soon.
Last but not least, a similar effect using a different technique which I read about it in a forum for Mac-addicts on Facebook. Instead of painting the bag, just add a few drops of gel dye on top of the batter once it is ready to go. Quickly move it around with a toothpick, fill the bag and start piping. The picture on the right top corner shows how I did it. You can use many more colors in this case, as you are not limited by the small area inside the piping bag. I loved it! Very easy to do, no mess, no fuss. Expect to see more of this technique in the future. These macs were filled with a White Chocolate Coconut Whipped Ganache. I made it using shredded coconut, simmering heavy cream with it, allowing to cool, straining, and proceeding with a regular ganache.
I hope you enjoyed this small collection of macarons, and that it made your social isolation a bit more colorful…
ONE YEAR AGO: Lentils and Radicchio? Yes, please!
TWO YEAR AGO: Tres Leches Cake
THREE YEARS AGO: The Joys of Grating Squash
FOUR YEARS AGO: Auberge-Pecan Walnut Bread
FIVE YEARS AGO: Gluten-free and Vegan Raspberry Bars
SIX YEARS AGO: Lasserre, a French Classic
SEVEN YEARS AGO: Sourdough Bread with Walnuts and Dates
EIGHT YEARS AGO: Braised Brisket with Bourbon-Apricot Glaze
NINE YEARS AGO: The Real Vodka Sauce
TEN YEARS AGO: Pork Tenderloin and Blue Cheese