Part 4: French Macarons
Wrapping it up for the dessert table series are the delightful French macarons.
My sisters had decided on a gold and sage-green theme, so I needed macarons in green, white, and yellow.
I flavor my macarons. I just change their color. The flavors are in the filling.
These are the filling I chose:
Green macarons: whipped mint-chocolate ganache.
Yellow macarons: honey buttercream.
White macarons: vanilla bean buttercream.
I’ve used the Italian method for French macarons for years. I spent months on the French method and decided it can go to hell. The Italian method yields the most consistent results and involves significantly less crying from me.
The macarons were up first on the long list of baked goods because they refrigerate well and I could leave them for several days without worrying about them.
I made one batch of green macarons before my candy thermometer decided to crap out on me!
To be fair to the thermometer, it was my first ever candy thermometer and was about six years old.
I suspected something was wrong when my hot syrup starting caramelizing and the thermometer kept bouncing between 217 and 217.5 degrees. The syrup is supposed to reach between 240 and 244 degrees, AKA “softball” stage, and before adding it to the whipped meringue to cook it.
I was not happy.
I tried it again.
Same result.
I cried.
I did.
I had too much baking for a key tool to break down.
So, I wiped by eyes and went to Target, where I only found analog thermometers, not digital.
I bought one and unfortunately ended up tossing that batch as well because the markings on the thermometer were difficult to see and I got giant chunks of solid sugar in my meringue.
MORE TEARS.
The wasted egg whites!!
My schedule!!
(Cue Epic Meltdown)
I ended up ordering a digital thermometer on Amazon, which would take two days to arrive. My entire schedule was completely destroyed but after a lot of panic and crying, I got my shiny new thermometer in the mail and rushed through the macarons, fillings, cheesecake, and birthday cake.
I’ve been making macarons for several years; I even had a few sales to some co-workers, but I had never attempted anything on this scale before.
My efforts resulted in about 120 of the most beautiful, uniform, delicious French macarons I have ever made! I was honestly surprised at myself. These were bakery quality French macarons!
After the meltdowns I had, it was 100% worth the work! Recipe below!
I used the same macaron shell recipe for each flavor. I just changed the food color.
Basic French Macaron Shells (Italian Method)
Ingredients
(Measure everything separately)
150 grams of almond flour
150 grams of powdered sugar
55 grams of egg whites
Green and yellow gel food coloring
130 grams of granulated sugar
50 grams of water
55 grams of egg whites
15 grams of granulated sugar
Directions
1. Measure everything ahead of time!
2. In a large bowl, use a fine mesh sieve to sift the almond flour and powdered sugar. Toss out any large pieces that won’t break apart.
3. Add 55 grams of egg whites to the dry mixture until it forms a paste.
4. Add 2-3 drops of gel food color. Set aside.
5. Add 130 grams of granulated sugar and 55 grams of water to a saucepan. Set to medium-low heat. This needs to reach 240 degrees, aka “softball” stage.
6. Add 55 grams of egg whites and 15 grams of granulated sugar to the bowl of a stand mixer, with the whisk attachment.
7. I usually start whipping the egg-whites at a medium-high speed when the syrup mixture reaches about 200 degrees. This gives the meringue enough time to get fluffy without overmixing it.
8. Once the syrup reaches 240, promptly remove from the heat.
9. Turn mixer on low and slowly pour the syrup over the side until it is all incorporated.
10. Turn the mixer all the way up until stiff peaks form and mixture has cooled down, usually 4-6 minutes.
11. Add half of the meringue to the paste mixture until fully mixed in, and then add the rest of the meringue.
12. You want a “ribbon” consistency. You should be able to draw a figure eight in with the batter. It should hold for 4-5 seconds before disappearing back into the mixture.
13. Pour batter into a piping bag with a round tip. I use a Wilton 2A tip.
14. Line 2-3 baking sheets with parchment paper. Sometimes I take a bit of batter and use it to glue down the corners of the parchment paper, so it doesn’t slide around.
15. Pipe 2-inch blobs, making sure to give them space. They do spread out.
16. Allow them to rest for 30-45 minutes. They should be dry to the touch when ready to bake.
17. Preheat oven to 315 degrees Fahrenheit.
18. Bake for about 13 minutes. Allow to cool completely before filling.
Whipped Mint-Chocolate Ganache
Ingredients
1 cup of semi-sweet chocolate chips
1 cup of heavy whipping cream
2 Tbsp of unsalted butter, softened
3-4 tsp of peppermint extract
Directions
1. In a small saucepan, heat the heavy whipping cream until just before it starts to bubble. Be careful that it doesn’t form a skin on top. You’ll need to mix it occasionally.
2. Pour hot cream over chocolate chips and let sit for a minute before mixing.
3. Mix in softened butter.
4. Add 3-4 teaspoons of peppermint extract.
5. Allow to cool completely. I put mine in the fridge for 3 hours.
6. Once the ganache is completely cooled, whip it in the stand mixer, using the whisk attachment. I left mine to whip for about 6 minutes. You’ll get a lighter, fluffier consistency. It’s not as rich as un-whipped ganache.
7. Pair up your macarons and pipe small blobs onto the center of each cookie before sandwiching them together.
8. I melted about a cup of semi-sweet chocolate chips in the microwave and drizzled them over the top of the macarons for decoration. Allow them to dry completely before storing in the fridge. Make sure to bring them to room temperature before serving.
Honey Buttercream
Ingredients
1/2 cup of unsalted butter, softened
2 cups of powdered sugar
¼ cup of honey (I prefer orange blossom honey)
¼ cup of Greek yogurt
Directions
1. In the bowl of a stand mixer, whip butter using a paddle attachment.
2. Once butter is light and fluffy, add powdered sugar in two stages, so you aren’t engulfed in a cloud of sugar.
3. Add honey and mix.
4. Add Greek yogurt and mix until light and fluffy. If the buttercream is too stiff, you can add 1-3 tablespoons of milk to loosen it up. I didn’t need to.
5. Add buttercream to a piping bag and plop a dollop onto the center of your yellow macaron shells. Store in the refrigerator and remember to bring to room temperature before serving.
Vanilla Bean Buttercream
Ingredients
1/2 cup of unsalted butter, softened
2 cups of powdered sugar
2-3 Tbsp of vanilla bean paste
2-3 Tbsp of milk
Directions
1. Using a paddle attachment, whip the butter until soft and fluffy.
2. Add powdered sugar in two stages.
3. Add vanilla bean paste. I used 3 tablespoons because I wanted a very strong vanilla flavor, and the specks of vanilla bean looked nice against the white of the buttercream.
4. Add 2-3 tablespoons of milk until desired consistency is reached.
Pair up macaron shells and pipe a dollop onto the center of each cookie before sandwiching them together. Store in the refrigerator and serve at room temperature
