Bonjour my friends! I am here to tell you about the experience I had when Blondie and I made some mad macaroons. The delectable French cookie has been on my mind for some time. The crunchy top with the chewy center and burst of flavor from the filling makes me a crazy needy macaroon junkie. But, living in Salt Lake City, I have come to realize that Macaroons here are not typically the best (if anyone can point me and my friends to a place where I can find some bomb.com macaroons don’t hesitate to leave a comment). I suppose that the main reason other than wanting some darn macaroons is that I love the idea that I, Ginger, can make one of the most difficult cookies known to the pastry world and not only know how to make them but how to make the BEST macaroons EVER…well at least in Salt Lake area.
The first thing I did was researched how to make them using Pinterest, google, and YouTube and discovered that making macaroons is hard. They are difficult, temperamental, yummy jerks. Don’t over mix, don’t under mix, don’t put too much dye in the meringue, sift the mixture 10 times etc. With all my research I found a great recipe from howtobakethat. I liked her recipe because it seemed simple and apparently the recipe was found in an old pastry book from France. My favorite filling is raspberry and I got a great recipe off of Bon Appetit. So here are some tips for you that I, as the wise macaroon maker that I became, will tell you.
-First I got the supplies starting with Almond flour/meal from our good old Trader Joe’s but you can really find almond flour everywhere now. You could even make your own by using a food processor and some raw almonds you just have to blend them to be really fine.
– It also asks for Caste sugar I couldn’t find it anywhere so I just used a super fine baking sugar. I also got icing sugar from whole foods but powder sugar works just as well.
-I would have all the supplies out, and measured ready for their exciting debut in the macaroon.
-When piping out the Macaroon batter on a parchment paper you sometimes create peaks. All you have to do is get a tiny bit of water on your finger and push down the peaks down and to create a smooth round surface.
-Tap Tap Tap Bang Pow and tap the cookie sheet of macaroons on the counter to get the air bubbles out of the cookies.
Blondie showing us how to Tap, Tap, Bang, and Pow the Macaroons to get out those air bubbles.
-The one thing that I didn’t do that I need to do for my next batch is to let the macaroons set for an hour before putting them in the oven. During the hour talk to the macaroons, give them some positive advice, “you will be delicious”, “you are amazing”, “you look so good as a blue”. This creates a hard crunchy shell and will help the cookie not collapsed into its self. I didn’t do this and as you can see from the picture below they didn’t come out (I also didn’t give positive encouragement to the macaroons either so that’s one reason they didn’t come out).
The moment that Ginger realized that the macaroons didn’t turnout as well as she thought they would.
-When I started to put the macaroons together with the filing I used homemade jam that I made the night before. If I were to do it again, I would just use a store bought jam. As much as I love the taste of homemade jam, it was really…. liquidy (is that a word because that’s how I would describe it) it didn’t set well.
In the end the Macaroon was delicious and I would make it again. The filing despite being liquidy with the combination of the buttercream and raspberry was scrumptious. If anyone has any more tips let me know and I will definitely be making another batch and will blog about it.
Macaroon Recipe Directions
- 4 large egg whites (or 5 small)
- 1/3 Cup Plus 1tsp caster sugar or superfine sugar
- 1 1/2 Cups plus 4 tsp Pure Icing Sugar or Powder sugar
- 1 cup plus 3 tsp almond meal
- Tiny Pinch salt
- gel food colouring (optional)
Preheat the oven to 302 degrees F
Place egg whites and caster sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out. Continue to whip for 1-2 more minutes. How long this takes will depend on you mixer. Add gel or powdered food colouring and continue to mix for a further 20 seconds.
Sift the almond meal and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula. The mixture should be smooth and a very viscous, not runny. Over-mix and your macarons will be flat and have no foot, under mix and they will not be smooth on top.
Pipe onto trays lined with baking paper, rap trays on the bench firmly (this prevents cracking) and then bake in the oven for 20 minutes. Check if one comes off the tray fairly cleanly, if not bake for a little longer (make sure you are using NON-stick baking paper or they will stick).
Raspberry Rosewater Buttercream Filling:
Bring raspberries and 1 cup sugar to boil in large saucepan over high heat, stirring until sugar dissolves. Cook until berries are soft, juices thicken, and mixture measures about 11/2 cups, stirring frequently, 7 to 9 minutes. Measure 1/2 cup mixture; strain into small bowl. Cool strained jam and jam with seeds separately. DO AHEAD Can be made 1 week ahead. Cover jams separately and chill.
Combine egg whites, 6 tablespoons sugar, and 1/4 teaspoon salt in bowl of heavy-duty stand mixer. Set bowl over large saucepan of simmering water. Heat until candy thermometer inserted into mixture registers 140°F, stirring often, 3 to 4 minutes. Using whisk attachment, beat egg white mixture at high speed until stiff meringue forms and mixture is at room temperature, 5 to 6 minutes. With mixer running, add butter, 1 piece at a time, beating until each piece is incorporated before adding next. Beat in rose water. Add 3 tablespoons seedless jam, 1 tablespoon at a time, beating to blend well after each addition. (If buttercream looks broken or curdled, place bowl over medium heat and whisk 5 to 10 seconds to warm slightly, then remove from heat and beat again on medium speed. Repeat warming and beating as many times as needed until buttercream is smooth.)
Line rimmed baking sheet with parchment. Using 1/2 teaspoon jam with seeds for each, spread jam over flat side of half of macaroons. Spoon buttercream into pastry bag fitted with 1/4-inch plain tip. Starting at outer edge of flat sides of remaining macaroons, pipe buttercream over in spiral. Gently press macaroons, jam-filled side down, onto buttercream-coated macaroons. Place on sheet. Cover; chill overnight. DO AHEAD Can be made 2 to 3 days ahead. Store in airtight container in refrigerator. Let stand at room temperature 30 minutes before serving.