So, having made (and loved) my carrot cake jam, it was time to make macarons! They turned out absolutely delicious– the macaron shell was just “cakey” enough to really evoke carrot cake, with the almonds lending a nutty background. The filling combination– carrot jam and cream cheese frosting– was perfectly sweet and tangy at the same time. I know I say this a lot, but these may be a new favorite macaron recipe!Continue reading
These macarons were the result of my seeing that recipe for sesame chess pie and noting that 1) it would require me to buy sesame seeds and tahini, and 2) it would result in extra egg whites. I figured that I could take advantage of both these facts and make sesame-flavored macarons, which turned out pretty well! I used my standard macaron recipe and technique, sprinkling sesame seeds on top of the batter before baking, but the filling was where the sesame really came out.
The filling is more complicated than a plain ganache– it’s actually a caramel sauce blended with melted chocolate, and then emulsified with butter for a smooth, creamy texture. I got the recipe from Cloudy Kitchen and split it in two so I could try a white chocolate variation on the milk chocolate original, and both turned out quite well (even if it did make a ton of filling– I’ll have to find something else to do with all of the extra!). I would recommend these if you want something a little different and don’t mind multi-step processes!Continue reading
This past Christmas I received something I’ve had on my wish list for a while– a silicone baking mat specially made for macarons. It has raised circles all over it that you pipe your batter into, and the tiny ridge around the edge helps contain the batter and direct it upwards to make perfect “feet” on your identical circular macarons. I admit to being a little skeptical at how well it would work, but it ended up being amazing! I was able to pipe 48 small (okay, maybe just a tiny bit smaller than I’d ordinarily want) macarons onto a single baking sheet without worrying about them oozing into each other, and they turned out beautifully!
I’m absolutely going to get a second mat so I can bake up a 4-egg-white batch of macarons all at once (I had exactly enough batter to fill the sheet twice).Continue reading
I love macarons. They’re beautiful, delicious, and lend themselves to all kinds of flavor combinations. Unfortunately they also take a bunch of egg whites, which I rarely have available without wasting yolks, and I hate waste. Which is why, after I made a chickpea dish the other night, I saved the chickpea brine to make something out of.
What do macarons have to do with chickpea brine, you ask? Everything. Because apparently (and this is something I only recently discovered, though it’s been a thing for a while) you can treat chickpea brine like egg white and it will whip up into a meringue! Amazing! You do have to reduce the brine by 50% first to get it to fluff up properly, but that part is easy.
I will note right now that to make the macarons with my aquafaba, I used my standard macaron recipe, which you can find here.
Anyway, I reduced my brine, chilled it, and it whipped up beautifully, making a perfect meringue.
It also made a lovely magma-like macaron batter.
That being said, when I followed the directions of several tutorials and baked my macarons at a very low temperature (250 degrees F) to avoid making the tops crack (apparently a danger with aquafaba macarons), the macarons themselves turned out rather flat. No feet!
I tried my last pan at my usual macaron temperature (350 for 2 minutes, then crack the oven door and bake for another 8-10 minutes) and they got feet, but they also rose unevenly and cracked, so I guess the correct temperature is something around 300.
I’ll have to try again at some point, but for now you can at least be assured that these will be smooth on top at the lower temperature.
Once they were baked and cooled, I sandwiched the shells with my latest chocolate fudge frosting and a dollop of Nutella, then let my daughter roll the sides in sprinkles and paint the tops with food coloring.
Okay, I admit that I kept a few to paint myself so they’d be extra-pretty, but I always do that when I have little helpers in the kitchen! The results were delicious– just like normal macarons!– so I will definitely be trying these again the next time I make something with chickpeas in it!
I had a bunch of egg whites left over from my almond cake adventures, so rather than let them go to waste I decided to make a batch of macarons. After considering a few flavor options based on my pantry contents, I settled on coffee– partly because I had instant espresso powder on hand, and partly because I also had all the ingredients for a basic buttercream filling, which would lend itself well to the flavor profile (as opposed to needing specialty fruit preserves or making a caramel sauce from scratch).
Luckily for me, my local Target recently started carrying King Arthur Flour almond meal at a very reasonable price, so I didn’t have to settle for the Trader Joe’s stuff (which isn’t blanched and so has tiny bits of almond skin in it) or go searching for sliced blanched almonds to pulverize on my own. Despite the rainy weather, my tried-and-true macaron recipe didn’t fail me and I didn’t get cracked tops or misshapen macarons– I love this recipe.
While the shells were cooling I whipped up a coffee-flavored buttercream, but decided at the last minute to beat in some melted semisweet chocolate, both for flavor and for a slightly firmer texture. To finish off the macarons in style, I dusted cocoa over the tops, covering half of the macaron with a sheet of paper to get a nice sharp line. The cocoa mostly stayed put, though I had to be careful not to stack the macarons and mess up the design. They looked very impressive when I was done.
The result was delicious, and this recipe will definitely go into my “save” box at home!
This is really just a mini-post about a technique I tried out for dressing up macaron shells. Sure, you can use food coloring to tint the shells pretty pastel colors, and you can make teddy bear faces, but did you know you can also apply many wet-on-wet icing techniques to make pretty designs on them before baking?
To make these flower macarons I tinted my batter into several different shades. I started by piping a small “kiss” of batter, about 2/3 the diameter of the finished macaron. I let it spread a little, then piped another “kiss” in the center of the circle of batter in another color and let it flatten out.
Then I took a toothpick and drew a line from the outermost edge of the batter to the center. I cleaned the toothpick and drew another and another, until I had a five-petaled flower design. Then I used my final color and piped a tiny dot in the center.
Adorable, no? You can do a marbled effect by dragging your toothpick randomly through blobs of color, or drag a toothpick through tiny dots to make hearts. The design doesn’t distort much at all in the oven, so have fun!
Taking a short break from costuming for a moment, let’s talk about macarons!
I started making macarons years ago, spurred by images of perfect pastel cookie sandwiches and rave reviews online of the flavor combinations available in elite bakeries. I think I’ve gotten reasonably good at them, certainly enough to pass muster among my coworkers, who happily devour anything I bring in. But I’ve never tried shaped macarons before, or multicolored ones, so I guess there’s a first time for everything!