Macarons

I have always wanted to try making Macarons. I know they are fiddly as anything and a pain in the bum to make, but a few weeks ago I saved a recipe that actually looked reasonably easy, so I decided it was time to actually attempt them.

I have had this kit sitting in the pantry for so long that I can't even remember if it was from one of besties throweverythingihaveaway cleanouts, or if it was a gift at some stage, either way, I am glad I kept it as it made things so much easier.

The included silicone tray had a template for the piping of the shells and it really helped a lot. They certainly were not perfect, but it was a fairly decent first attempt, as I got 8 pairs from it that were clean and edible.

Filled with the leftover chocolate cream cheese icing from Jonas's birthday cake last weekend, they were pretty flipping tasty and I was very, very proud of myself. Take that Barbara who mocked and asked me I was crazy when I decided to attempt them. Boom. Not bad at all.

Big thanks to Preppy Kitchen for your very simple and easy to follow recipe. Please find below, with conversions for Aussie bakers like myself.

MACARONS 

Ingredients 

For the Cookie: 

100 g egg whites room temperature (3 large eggs)

140 g almond flour (1 1/2 cups)

90 g white sugar (just under 1/2 cup)

130g icing sugar (1 cup)

1 tsp vanilla (5mL)

1/4 tsp cream of tartar

 

For the Buttercream: 

226g  unsalted butter softened 226g

5 egg yolks

100g white sugar (1/2 cup)

1 tsp vanilla

3 tbsp water (30mL)

1 pinch salt

 

Instructions: 

For the Macarons:

Sift the icing sugar and almond flour into a bowl.

Add the room temperature egg whites into a very clean bowl.

Using an electric mixer, whisk egg whites. Once they begin to foam add the cream of tartar and then SLOWLY add the sugar.

Add the food colouring (if desired) and vanilla then mix in. Continue to beat until stiff peaks form.

Begin folding in the 1/3 of the dry ingredients.

Be careful to add the remaining dry ingredients and fold gently.

The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking. Spoon into a piping bag with a medium round piping tip and you’re ready to start piping.

Pipe one inch dollops onto a baking sheet lined with baking paper (this should be glued down with dabs of batter). Tap on counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in oven. 

Bake at 150C for 12-15 minutes, rotate tray after 7 minutes. Allow to cool completely before removing from baking sheet. 

 For the French Buttercream Filling:

Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil

Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.

Cook the sugar and water syrup until it reaches 115C degrees. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.

Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.

Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.) Add food colouring if desired.

 For Assembly:

Pipe your filling onto the back of half the shells. Form a sandwich and repeat. Macarons should be aged in the fridge for 1-3 days for best results. This allows the filling to soften the shells inside.

vday love...

my gorgeous husband bought me an awesome gift this year for valentines day... when i got home, these macarons from babycakes in tuart hill yummm yum yummm. what a fabulous gift, especially seeing as he put them on a cute star shaped plate for extra effect. we don't normally do anything exciting for valentines day so it was a lovely surprise. what a gorgeous husband i have.