MACARONS FOR ALL SEASONS AND REASONS

Posted in macarons by sallybr

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

4Aug2018

BLUEBERRY AND MANGO CURD MACARONS

Posted in Cookies by sallybr

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…

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24Jun2018

MANGO-LIME MACARONS

Posted in Cookies by sallybr

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.