MARSHMALLOW MACARONS

I wanted the first post in my second decade of blogging to be special. Macarons have a permanent spot in my heart. My fascination with these cookies made me persist after many failures, but what ultimately led me to conquer them was getting the perfect instructor to virtually hold my hand and show me the tricks to master these finicky creatures. Colette Christian is her name. Her class on Bluprint (former Craftsy) will turn ANY person into a confident macaron baker. If you’ve been following my blog for a while, you may notice that her recipe is my go-to. I sometimes venture into Italian and Swiss territory just for fun, but if I have a very important batch to make I don’t blink, Colette’s tried and true it is.  Her instructions are flawless, and if you have questions she always answers them. The inspiration for the flavor and looks of this batch came from Ettore Cioccia, an Italian patissier who works in Spain. I follow his beautiful productions closely online.

MARSHMALLOW 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
caramel food gel from Chefmaster
1/8 tsp vanilla extract

for the filling:

90g egg whites  (from about 3 eggs)
130g sugar (superfine if available)
1/8 teaspoon kosher salt
1/8 teaspoon cream of tartar

to decorate:
4 ounces (113 g)  70% chocolate
1 + 1/2 tsp coconut oil
white non-pareils sprinkles

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.

Decorate half the shells with chocolate. Place chocolate and coconut oil in a microwave-safe bowl. Melt gently, mixing well. Dip half of the shells into the chocolate, leave to almost set. Add the white sprinkles when the chocolate is still a bit sticky to the touch. Reserve.

Make the filling: Fill a wide pot with a couple of inches of water. Place over high heat until almost boiling, then adjust temperature to maintain a gentle simmer. Combine egg whites, sugar, salt, and cream of tartar in the bowl of a stand mixer. Set over steaming water, stirring and scraping constantly with a flexible spatula, until egg whites reach 175°F. It should take less than 10 minutes. Transfer to a stand mixer fitted with a whisk attachment and whip at high speed until meringue is glossy and beginning to ball up inside the whisk, about 5 minutes.  Place the mixture in a piping bag fitted with a closed start tip. Pipe on the shells that are not decorated with chocolate.  Burn the surface with a torch, and immediately close the macaron with a decorated shell.  Press gently so that the burned design shows through the edge.

 Store in the fridge for 24 hours for perfect texture.

ENJOY!

to print the recipe, click here

Comments: These macs were a ton of fun to make…  I wasn’t sure how the Swiss  meringue would behave as I torched it, but the whole thing worked flawlessly. Remember that I cooked the egg whites to a slightly higher temperature than most recipes call for, resulting in a more stable meringue. I piped and torched four at a time.  More than that could be a bit tricky. The chocolate shell was still pretty nice after 2 days in the fridge.  You could use tempered chocolate or if you truly want to simplify, candy melts work too. However, real chocolate tastes a lot better and in this case there’s quite a bit of it on the shell. Just make sure to coat the shells carefully so that no chocolate drips to the side.

Although, I doubt anyone would mind a little chocolate insinuating its presence down the shell… Would you?

 

About Chef Colette Christian

Chef Christian not only teaches SIX classes at Bluprint (Macarons, Miniature French Desserts, Croissants, Pain au Chocolat, Danish and other goodies), she also published a macaron cookbook that goes way beyond the basics to show amazing decorating techniques and cool things to bake using macarons as the basic method. To order your copy click here.  To visit her blog click  here.

 

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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.

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ISPAHAN MACARONS

Little annoucement: I edited my Index page, so that Macarons are now in a category by themselves, separated from other cookies.  I hope you find that helpful…


Pierre Hermé is the genius behind the combination of flavors known as Ispahan: lychees, roses, and raspberries. Nowadays you can find this sexy trio as a base for cakes, tarts, bonbons, but they were originally conceived many years ago as macaron filling. I read somewhere that Hermé designed them while working at Ladurée, but for one reason or another they were not a big hit then. Only when he opened his own shop and included Ispahan Macs in his regular production customers fell in love, head over heels. The rest is history.  You can find his original recipe here. I had a few issues with his macaron recipes in the past (operator error, I am sure), so to play it safe I used the method that almost never fails me.

ISPAHAN MACARONS
(inspired by Pierre Herme’s recipe)

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
Teal food gel from Chefmaster
1/8 tsp vanilla extract

for the filling:
210g white chocolate, diced finely
200g lychees (preserved in syrup)
40g whipping cream
1/8 tsp rose extract
seedless raspberry jam

to decorate:
white candy melts dyed pink
brown food safe marking pen

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. Process the lychees in a food processor to form a puree. Drain excessive liquid. Warm up the heavy cream almost to boiling, add the lychee puree, continue simmering until almost boiling again. Pour over the chocolate. Wait for a couple of minutes and gently mix the chocolate to dissolve it fully. Add the rose extract. Allow it to cool to room temperature and then whip it with a handheld mixer until fluffy.  Place in a piping bag fitted with a star tip such as Wilton 1M.

Assemble the macarons: find two macarons similar in size and add a good amount of lychee ganache to the bottom of one of them. Place a bit of raspberry jam in the center, and close with another macaron shell. Squeeze gently to take the filling all the way to the edge.

To make the decorations, dye a small amount of melted candy pink. Spread on a piece of parchment as a thin layer. Let it set at room temperature, cut flower shapes. You can also just fill tiny little silicone flower molds with the melted candy, and freeze. Make enough to have several flowers for each macaron shell. They can be made well in advance and frozen.

Decorate the top of each macaron with branches using a brown food-safe marker. Add flowers using melted candy to glue them on the cookie shell. Store in the fridge for 24 hours for perfect texture.

ENJOY!

to print the recipe, click here

Comments:  I don’t know for how long I’ve been flirting with this recipe, trying to imagine how the flavors would work together. Pierre Hermé makes a raspberry jelly from scratch, cuts in pieces and places that on top of the lychee ganache. I actually did that, but was a bit unsure of how well the gelatin did its job. My little discs of raspberry jelly seemed a bit too watery once removed from the freezer. I did not want to risk ruining my macs, so I used seedless raspberry jam instead. I guess it made them slightly sweeter than they should be, but I really liked the way they turned out. 


For the decoration, I used candy melts, but it’s of course totally optional, they would look pretty nice with a delicate brush of pink luster dust, for instance, making the whole decoration step a lot simpler and faster.  More or less along the lines of these from last year. Keep in mind that these little flowers keep very well in the freezer. In fact, I had made them three weeks earlier. I cannot take credit for the idea, though. I saw macarons similarly decorated on Pinterest a couple of years ago, and saved the idea. I think it was from a German food blog. Wish I could give credit, but a google search did not take me back there.

The lychee flavor is so unique, if you’ve never tried it please do so. It is exotic and mysterious, a great match for the rose extract. Hermé hit this one perfectly. I need to bake a Ispahan Entremet Cake sometime soon. Expect a mirror glaze. Because… Ispahan begs for it…

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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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RASPBERRY GANACHE MACARONS


The first recipe of the year should be special. Special in the sense that it should involve something I love to make, something that turned out particularly delicious, and that I will be making again and again as the year goes by. Two options fought hard in my mind to be featured. Mirror-glazed cakes, and French macarons. If you’ve been around the Bewitching, you know that my obsession with macarons is several years old. Mirror glaze is a more recent adventure, but not less fascinating for me. What made me go for macarons? The fact that I have five macaron recipes not yet shared with you. Mirror-glaze cake? I only have one. Another factor that tipped the scale was that my last macaron post happened last August, whereas  shiny cakes were featured just a couple of weeks ago. So that pretty much settled it. I made this batch of pink macs to give to dear friends, which also made them much more special to me.

RASPBERRY GANACHE 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
pink gel color from AmeriColor
2 drops vanilla extract

for the filling:
8 ounces white chocolate
1/2 cup raspberry jam
2 1/2 tablespoons heavy cream

to decorate:
drizzle of white chocolate
freeze dried-raspberries
sparkly sprinkles

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. Transfer the whites to a medium bowl.

Fold in the almond meal mixture in three 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 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. If using edible gold powder,  sprinkle a little with a brush and use a hand-held fan to spread it over like dust.

While the macarons are drying, heat the oven to 330 F (170 C/gas mark 3). 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 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 and heavy cream. 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 fitted with a 1/4-inch star tip.

Assemble the macarons: find two macarons similar in size and pipe 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.  Decorate any way you want, or leave them plain. Store in the fridge for 24 hours for perfect texture.

ENJOY!

to print the recipe, click here

Comments: I am very happy with this bake. I think the raspberry ganache worked very well as a filling, because the white chocolate is sweet, but the raspberry balances it all. I made this exact filling twice, first time I used raspberry jam with seeds, this time it was seedless. I liked them both, actually. Since seedless can be a bit harder to find, I advise you not to worry too much about it, either way it will be great.

But what gave me the real thrill was finally getting a nice swirl pattern on the filling. I guess the secret is whipping the ganache once it’s cold and making sure it is the right texture for piping a nice star-shaped mound. Until this time the swirl would just be lost once I sandwiched the cookies together, the filling (be it buttercream or ganache) did not have the correct density to hold its shape.  I hope I can repeat it in the near future…

To get the raspberry dust, simply press a few freeze-dried raspberries through a small sieve on top of the chocolate drizzle before it sets. These little bits of powder pack intense sharp flavor and really pump up the raspberry component. Freeze-dried fruits last a long time, so I always make sure to keep a bag in the pantry.

On the chocolate drizzle: you don’t have to temper the chocolate for that. It will not be as shiny as if you go through the trouble of tempering, but with all the other sprinkles on top, I don’t think it makes much difference. You can conceivably use Candy Melts, but their taste does not compare with the real thing. And for great friends, how could I not use the very best?

Finally, I little comment about the pictures. The two initial photos were taken with my camera, all others with my cell phone. The difference in color is striking. Oddly enough, the cell phone depicted them more realistically as far as the shade of pink. I don’t know why that would be the case, it’s a bit frustrating, as I think overall the quality of the shots with a real camera is much better. Oh, well. If anyone has some input, drop me a line at sallybr2008 at gmail dot com. MERCI BIEN!

ONE YEAR AGO: Pain au Chocolat

TWO YEARS AGO: Two Unusual Takes on Roasted Veggies

THREE YEARS AGO: Kadoo Boranee: Butternut Squash Perfection

FOUR YEARS AGO: Creamy Broccoli Soup with Toasted Almonds

FIVE YEARS AGO:
 Fennel and Cheddar Cheese Crackers

SIX YEARS AGO: A Festive Pomegranate Dessert

SEVEN YEARS AGO: My First Award!

EIGHT YEARS AGO: A Message from WordPress

NINE YEARS AGO: Turkish Chicken Kebabs

 

 

 

BLUEBERRY AND MANGO CURD MACARONS

No, not together in the same filling. I am sharing two different takes on my favorite cookie. Curd can be a tricky filling for macarons because anything with moisture is a killer, so normally a buttercream or ganache-based preparation is the best option. But, if you intend to consume them within a day, maximum two, give curd a try. It has the best sharp, acidic flavor to stand against the sweetness of the shells. Since every batch I bake is shared with our departmental colleagues and more often than not they are inhaled within 3 hours of arrival… I never have to worry too much about the issue. The blueberry version is a pure curd, the mango was “tamed” with a bit of white chocolate ganache. They were both delicious, but I must say I haven’t quite hit the mango flavor with the intensity I want. I need more cowbell on that (Saturday Night Live lovers, anyone?).

Blueberry Macs first, scroll down for the Mango version.

BLUEBERRY CURD MACARONS
(from the Bewitching Kitchen)

for the shells:
see this post
use just a little vanilla to flavor the shells and add purple food color

for the filling:
1 cup sugar
1/4 cup butter
2 cups fresh blueberries
1 tablespoon water
zest of half a lime
2 large eggs, beaten slightly

Make the shells and bake them as described in the link.

Make the filling: Place the blueberries and lime zest in a saucepan with 1 tablespoon water and cook gently, mixing occasionally until soft, 8 to 10 minutes.  Pass the mixture through a fine sieve, and place inside a glass bowl that will fit over a saucepan with a small amount of simmering water. Add the butter and sugar and cook until the sugar is fully dissolved and the butter is melted.

Add the eggs and continue to stir over gently simmering water until the curd thickens enough to coat the back of the spoon, and reach about 170 F.  The process can take a while, but I like to start it on the stove and if the temperature gets stuck in a certain level, I place the bowl in the microwave and give it a couple of 20 second bursts to make sure it is heated to 170 F. It is imperative to use a thermometer, so that you don’t risk going over the temperature goal.  You can always just baby-sit the curd on the stove full-time. Once it’s done, strain the curd, and let it cool completely before using it to fill the macaron shells.

Macarons are best enjoyed after 24 hours in the fridge.

ENJOY!

to print the recipe, click here

Comments: I cannot believe how beautiful the blueberry curd turned out. What amazing color! If you like tart-and-sweet stuff, you’ll fall in love with it. When I make the shells I always marry them to get as closely in size as possible (my piping is never too consistent, I’m afraid), then I open them side by side and add the filling to one of the partners. The decoration was very simple, a drizzle of candy melts white. Yes, I took a shortcut instead of tempering white chocolate, because when I made these, I was having quite a few issues with tempering chocolate. Since the drizzle is a minor component of the cookie, I decided that in the name of my mental sanity, I would use it. A sprinkle of decorating purple and pink sugar crystals closed the deal.  It is hard for me to pick a favorite macaron, but this version was very very tasty.

MANGO CURD MACARONS
(from the Bewitching Kitchen)

for the shells:
see this post
use just a little vanilla to flavor the shells
Separate a small amount of batter ( about 1/3 cup) and add green food color to it.
Add yellow color to the rest of the batter.

for the filling:
mango curd (you won’t need the full amount)
1 cup pureed mango flesh
1/3 cup sugar
3 tablespoons fresh lemon juice
4 teaspoons cornstarch
Pinch of salt
3 large egg yolks
3 tablespoons cold unsalted butter, cut into small pieces
white chocolate ganache:
115 g white chocolate, coarsely chopped
35 g heavy whipping cream
1 tbsp unsalted butter

To decorate the shells with the heart-shaped swirls, place the small amount of green macaron batter inside a piping bag. No need to use a tip, you can cut a small opening so that it will release small drops.  Pipe the shells with the batter tinted yellow. Right after piping, drop three  dots of green batter on the edge of the shells, and run a line through them with a toothpick or a metal gadget for cookie design. Let the shells dry to form a skin and bake as you would normally do (see the link included).

Make the filling: Whisk the mango pulp, sugar, lemon juice, cornstarch and salt in a bowl.  Whisk in the egg yolks. Place in a double boiler with water simmering underneath. Cook stirring gently until thickened, it should take only about 5 minutes due to the cornstarch. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.

Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours.

Make a white chocolate ganache by placing the chocolate in a bowl and pouring over it the heavy cream heated to almost boiling (bubbles forming at the edges of the pan). Let it sit for a few minutes, swirl gently to dissolve the chocolate, add the butter and mix. Let it cool to room temperature, then add to it 1/3 of a cup of the mango curd. Mix well and refrigerate for several hours before filling the shells. If desired, you can whip the mixture before doing so.

Macarons are best enjoyed after 24 hours in the fridge.

ENJOY!

to print the recipe, click here

Comments: You will notice that I had two different types of decoration in these macarons. The problem is that you need to work very fast to pipe the green batter into the shells and do the swirl. Ideally, this should be a two-persons job. Since I was doing it by myself, I quickly realized I would not be able to decorate them all before mixing one color in the other would become problematic. So, I adapted a Plan B, and used pearl dust in dark green, a little Everclear to dissolve it, and a brush with wide open bristles. The color must be dissolved in alcohol (some say lemon juice works too), but no worries if you serve the macarons to kids, the alcohol quickly evaporates without affecting the delicate shells.

Each shell, once baked and cold, gets a quick stroke of the brush dipped in the alcohol-dust mixture. No need to measure anything, the alcohol is there just to provide moisture. The more pearl dust, the darker the resulting color. Very easy and straightforward.

As to the flavor, both Phil and I felt that the mango flavor did not come through as much as we would like. I have some ideas for next time, while mangos are still around in the grocery store. If you have suggestions, please leave a comment and I’ll be very grateful. I wonder if a pure mango curd would have worked better.

Speaking of it, I got the recipe for the mango curd from FoodTV Network. I was a little puzzled by the denomination of curd when it’s thickened with cornstarch, but I decided to keep it this way, at the risk of offending some heavy-duty bakers. Gary, Jennifer, forgive me, for I have probably sinned.  I will try to behave better from now on…

ONE YEAR AGO: Michigan and Mackinac Island

TWO YEARS AGO: In My Kitchen, August 2016

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FOUR YEARS AGO: Spinach and Chickpea Curry

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MANGO-LIME MACARONS

Brazil meets France, big time. If I was talking soccer, that would be pretty unsettling, but since I mean macarons, it’s all good! Macarons shells are considered overly sweet by many people, so a filling that balances that is my favorite option. Do not skimp on the lime zest, it is absolutely mandatory in this recipe.  I put my air-brush to work, but in case you do not have one, a simple drizzle of white chocolate will do just fine.

MANGO-LIME MACARONS
(shells from this post, filling inspired by Joanne’s blog)

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
Orange Gel color from AmeriColor
2 drops vanilla extract

for the filling:
230 g white chocolate, coarsely chopped
¾ cup heavy whipping cream
2 tbsp unsalted butter
¼ cup mango puree
zest of one lime or a bit more (taste and decide)

to decorate: white chocolate, melted, white and tinted with lime green (optional)

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. Transfer the whites to a medium bowl.

Fold in the almond meal mixture in three 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 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.

Decorate shells before filling using an air-brush and stencils, or if you prefer to decorate with a drizzle, do it after pairing and filling the macarons.

For the mango white chocolate ganache, place the chocolate in a heat-resistant bowl. Bring the heavy cream to a to a simmer in a heavy-bottomed pot over medium heat. When bubbles start to form along the sides, remove from the heat and pour over the white chocolate. Allow to sit for a minute before stirring to combine. Whisk in the butter until completely melted. Stir in the mango puree and the lime zest until combined. Refrigerate overnight, or until set.

Remove from the fridge and whip until slightly thickened, about 3-4 minutes. Pipe onto half of the macaron shells and then sandwich with a second shell. Allow to chill overnight so that macarons will mature and have a perfect consistency.

ENJOY!

to print the recipe, click here

Comments: I am quite smitten with my air-brush thingie… It takes just a little bit of getting used to, the main thing is to make sure you keep the spray 6 inches away or farther from the target. Otherwise the ink blotches and you don’t get the real nice effect of air-brushing.  Obviously, this means it can be a bit messy, but the dyes wash out very easily. I just place a parchment paper under the shell I’m painting.  There is one super cool gadget to help with stenciling cookies, though. I will be featuring it on my next installment of In My Kitchen, in a few days.  Don’t miss it.

The filling for these macs was very tasty. The lime zest brightens it up, and counteracts the sweetness of the white chocolate ganache.

I suppose I must add a new category to my blog. Macarons.
Since I cannot fight my obsession, I shall embrace it.

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