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Archive for the tag “macarons”

Foodporn Friday: Cappucino Macarons & Raspberry Macarons

Today Destructaboy looked thoughtfully at the way I was dressed, pointed to my middle and said “What’s that?”. I replied that it was my belt. His eyes widened in horror and he said “but Mum, its SQUISHING YOU!”. He may have a point. Less macarons perhaps? Or a larger belt? I think I’ll go with a larger belt.

This week I thought I’d see how many different types of macarons I could get out of a single batch of plain, uncoloured macaron shells. I still had some leftover sticky toffee pudding filling from my previous batch so I made up a batch of macaron mix, piped it out and then sprinkled instant espresso powder on 1 third of the drying shells (for cappucino macarons), mixed spice on the next third (for sticky toffee pudding macarons) and rainbow sprinkles on the rest just because I could (for raspberry macarons). The raspberry is my favourite, I love the hit of intense raspberry in the centre!

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Macaron shells
150 g icing sugar
140 g almond meal
110 g egg whites, split into 2 bowls of 55g each
150 g caster sugar
38 ml water
1 g meringue powder

Sift the almond meal and icing sugar, set aside in a large wide bowl.

Put the first lot of egg whites into your stand mixer.

Clip the sugar thermometer according to manufacturer’s instructions to a milk saucepan, put the water and caster sugar in and dissolve the sugar over a low heat. Leave it to heat up and don’t stir it.

Cook the sugar syrup until it reaches 70°C. You should monitor your sugar thermometer, and as it reaches this temperature, add the meringue powder to the egg whites and whisk in medium speed until it becomes frothy.

Once the sugar syrup has reached 118°C (soft ball stage), take the saucepan off the heat, keep the mixer speed on medium and slowly trickle the sugar syrup in, down the side of the bowl. Increase speed to high and whisk until the bowl is warm to touch, about 8 minutes.

Add the second lot of egg whites to the almond meal mix, then add the meringue and use a large spatula to thoroughly combine it. Continue mixing the mixture to soften the meringue. Don’t be afraid to slap the mixture down to achieve “macaronnage”, but don’t over do this.

Scoop half into a piping bag. I trace circles onto paper and place beneath my baking paper to get even rounds, but freehand it if you wish. Squeeze the mixture in the centre of the rounds and as it is close to filling the circle, stop squeezing and flick the tip from three o’clock to 6 o’clock. This ensures a smooth top.

Once done hold the baking tray firmly and give it a few sharp bangs on the counter to dislodge any air bubbles in the macarons. Then leave on the counter to rest for 30 minutes while a skin forms. This will ensure your macarons have nice ‘feet’.

I bake mine at 145°C, for 13 minutes. Check after 7 minutes and judge from there – when ready the macaron should peel easily from the paper without leaving any macaron behind.

Once out of the oven, I slide the baking paper onto a cold surface. This causes a thermal shock and will make it even easier to peel off.

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Raspberry Filling Ingredients:

150g unsalted butter, softened
2 Cups Icing Sugar
2-3 Tbsp cream
Raspberry Jam

Beat the butter until smooth and pale. Gradually add the icing sugar, half a cup at a time, with enough of the cream to make a creamy mixture, beating between each addition until fluffy. Add 2 – 3 tablespoons of the raspberry jam and combine.

Transfer to a piping bag and pipe into the centre of one macaron shell. Add a dollop of rasberry jam to the centre and sandwich it with another macaron shell.  Repeat until all your Macarons are used up.

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Cappucino Filling Ingredients:

150g unsalted butter, softened
2 Cups Icing Sugar
2-3 Tbsp cream
2 tablespoons of espresso

Beat the butter until smooth and pale. Gradually add the icing sugar, half a cup at a time, with enough of the cream to make a creamy mixture, beating between each addition until fluffy. Add the espresso.

Transfer to a piping bag and pipe into the centre of one macaron shell before sandwiching it with another macaron shell.  Repeat until all your Macarons are used up.

Macaron Monday: Sticky Toffee Macarons and Rose & Cardamom Macarons

Ok, so the title is a stretch but I didnt feel like waiting until Friday to post this. I had a day off this week and spent it doing my favourite thing, sleeping making macarons. I made a single batch of mixture which I split in two to create pink shells for my rose & cardamom macarons and brown shells for my sticky toffee pudding macarons. Both are really good, but the sticky toffee pudding is unbelievable…

Macaron shells
150 g icing sugar
140 g almond meal
110 g egg whites, split into 2 bowls of 55g each
150 g caster sugar
38 ml water
1 g meringue powder

Sift the almond meal and icing sugar, set aside in a large wide bowl.

Put the first lot of egg whites into your stand mixer.

Clip the sugar thermometer according to manufacturer’s instructions to a milk saucepan, put the water and caster sugar in and dissolve the sugar over a low heat. Leave it to heat up and don’t stir it.

Cook the sugar syrup until it reaches 70°C. You should monitor your sugar thermometer, and as it reaches this temperature, add the meringue powder to the egg whites and whisk in medium speed until it becomes frothy.

Once the sugar syrup has reached 118°C (soft ball stage), take the saucepan off the heat, keep the mixer speed on medium and slowly trickle the sugar syrup in, down the side of the bowl. Increase speed to high and whisk until the bowl is warm to touch, about 8 minutes.

Add the second lot of egg whites to the almond meal mix, then add the meringue and use a large spatula to thoroughly combine it. Continue mixing the mixture to soften the meringue. Don’t be afraid to slap the mixture down to achieve “macaronnage”, but don’t over do this.

Scoop half into a piping bag. I trace circles onto paper and place beneath my baking paper to get even rounds, but freehand it if you wish. Squeeze the mixture in the centre of the rounds and as it is close to filling the circle, stop squeezing and flick the tip from three o’clock to 6 o’clock. This ensures a smooth top.

Once done hold the baking tray firmly and give it a few sharp bangs on the counter to dislodge any air bubbles in the macarons. Then leave on the counter to rest for 30 minutes while a skin forms. This will ensure your macarons have nice ‘feet’.

I bake mine at 145°C, for 13 minutes. Check after 7 minutes and judge from there – when ready the macaron should peel easily from the paper without leaving any macaron behind.

Once out of the oven, I slide the baking paper onto a cold surface. This causes a thermal shock and will make it even easier to peel off.

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Rose & Cardamom Filling Ingredients:

150g unsalted butter, softened
2 Cups Icing Sugar
2-3 Tbsp cream
Rose water to taste
Cardamom to taste

Beat the butter until smooth and pale. Gradually add the icing sugar, half a cup at a time, with enough of the cream to make a creamy mixture, beating between each addition until fluffy. Add the rose water and cardamom a little at a time tasting between each addition.

Transfer to a piping bag and pipe into the centre of one macaron shell before sandwiching it with another.  Repeat until all your Macarons are used up.

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Sticky Toffee Pudding Filling Ingredients:

200g chopped dates
30g unsalted butter
1/4 tsp mixed spice
1 tbsp golden syrup
Few drops vanilla extract
60ml cream

Place the chopped dates, butter, spice, syrup and extract in a pan and just cover with a little water.  Cook gently, stirring occasionally for about 10 minutes until the liquids are absorbed.

Stir in the cream and mix well. Puree the mix in a blender or food processor and set aside to cool.

Transfer to a piping bag and pipe into the centre of one macaron shell before sandwiching it with another.  Repeat until all your Macarons are used up.

Foodporn Friday: Chocolate toffee & passionfruit macarons

I’ve been baking a LOT and eating a lot in the last few weeks, but forgetting to take any pictures while doing so… its a great excuse to remake a lot of what I’ve baked recently so I can blog it. This weekend I got stuck in and made macarons in two flavours – chocolate toffee, and passionfruit – and remembered to take photos. My lovely little people (and their dad) were kind enough to let me spend the whole day baking peacefully 🙂

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I used the Toblerone Macaron recipe from Hopes. Dreams. Aspirations, added a little more cocoa and instead used Caramello Chocolate in a ganache for the filling.

Macaron shells
150 g icing sugar
140 g almond meal
10g cocoa powder
110 g egg whites, split into 2 bowls of 55g each
150 g caster sugar
38 ml water
1 g meringue powder

Sift the almond meal, icing sugar and cocoa powder, set aside in a large wide bowl.

Put the first lot of egg whites into your stand mixer.

Clip the sugar thermometer according to manufacturer’s instructions to a milk saucepan, put the water and caster sugar in and dissolve the sugar over a low heat. Leave it to heat up and don’t stir it.

Cook the sugar syrup until it reaches 70°C. You should monitor your sugar thermometer, and as it reaches this temperature, add the meringue powder to the egg whites and whisk in medium speed until it becomes frothy.

Once the sugar syrup has reached 118°C (soft ball stage), take the saucepan off the heat, keep the mixer speed on medium and slowly trickle the sugar syrup in, down the side of the bowl. Increase speed to high and whisk until the bowl is warm to touch, about 8 minutes.

Add the second lot of egg whites to the almond meal mix, then add the meringue and use a large spatula to thoroughly combine it. Continue mixing the mixture to soften the meringue. Don’t be afraid to slap the mixture down to achieve “macaronnage”, but don’t over do this.

Scoop half into a piping bag. I trace circles onto paper and place beneath my baking paper to get even rounds, but freehand it if you wish. Squeeze the mixture in the centre of the rounds and as it is close to filling the circle, stop squeezing and flick the tip from three o’clock to 6 o’clock. This ensures a smooth top.

Once done hold the baking tray firmly and give it a few sharp bangs on the counter to dislodge any air bubbles in the macarons. Then leave on the counter to rest for 30 minutes while a skin forms. This will ensure your macarons have nice ‘feet’.

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I bake mine at 145°C, for 13 minutes. Check after 7 minutes and judge from there – when ready the macaron should peel easily from the paper without leaving any macaron behind.

Once out of the oven, I slide the baking paper onto a cold surface. This causes a thermal shock and will make it even easier to peel off.

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Filling Ingredients:
150g Caramello Chocolate
150ml cream

Instructions:
Break up chocolate into small chunks. Bring cream up to a boil in a pan, and pour over the chocolate. Let it sit for a minute before stirring. Let it cool and thicken in the fridge.

Spread a teaspoon of ganache on half of your shells and top them with the remaining half of your shells.

For the passionfruit macarons, I omitted the cocoa powder from the shells and instead added a vivid purple gel colour to the sugar mixture before adding to the egg whites. Then I filled with a buttercream that had been flavoured with passionfruit puree.

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Easy Peasy Macarons

Macarons are my current baking obsession (and favourite thing to eat). After finding Brave Tart’s Macaron Myths and Macaron Commandments I haven’t had a bad batch since.

This weekend I decided to try make some passionfruit milk chocolate macarons and I am loving the result!

Macaron Recipe (care of Brave Tart)

115g ground almonds
230g icing sugar
144g egg whites (temperature and age not important!)
72g sugar
2g salt

Sieve the almonds and icing sugar together and set aside.

Beat the egg whites, sugar and salt together for around 9 minutes, starting on medium and then finishing on high. Add any colouring/essence in the last minute of mixing.

Then use a spatula to mix/fold in the almond & icing sugar mixture until it reaches a lava-like consistency.

Pipe it onto baking paper (I trace circles with a small circular cookie cutter and then flip the paper over so all the macarons are the same size).

Bake at 150 degrees celsius for 18 minutes.

If you tap the macaron lightly with a spoon when done it shouldnt move much. Otherwise try peel one away from the baking paper to check its done. I coloured mine a bright sunshine yellow and when they were cooled brushed on a little colouring with a clean paintbrush.

Passionfruit Milk Chocolate Ganache

200 grams milk chocolate
80 grams passion fruit puree
40 grams heavy cream
30 grams butter

Chop the milk chocolate into small pieces. Boil the passion fruit and heavy cream together and pour over chocolate. Stir until incorporated and the ganache forms. Wait a couple of minutes for the ganache to cool a bit and add the softened butter. Stir to create and emulsion. Let it harden a bit until it is pipeable and fill the macarons.

Foodporn Friday: Macarons and babyshower cake

This Friday I took a day off work to bake in honour of a good friend who is expecting a baby in a few weeks. It was bliss! Amazing how therapeutic it was to have a day all to myself, in complete peace and quiet and doing what I like best.

We threw a babyshower for Mika on Saturday and I tried to stick to purple because she’s not that into pink (I couldnt resist making pink macarons though!). First I tackled a 6 layer Ombre cake in shades of pink and purple, with clouds of white frosting. Earlier in the week I’d made a little fondant baby with a blanket and bear to go on top of the cake and some stars to go around the bottom. Then I made up two batches of lemon brownies which are still a firm favourite at home.

I added some chocolate cupcakes with purple buttercream frosting and then lo and behold still had time to spare so I thought I’d tackle some macarons again. My previous attempts have been somewhat hit and miss so I was armed with two recipes but the first one I tried worked a charm and I was thrilled because it was the most straightforward, no-nonsense recipe I’ve found for macarons to date. If I could track Brave Tart down I think I would marry her. In the meantime though, here are her 10 Macaron Myths and 10 Macaron Commandments.

Brave Tart’s Macaron Recipe. I coloured these with a little pink gel colouring and then made a white chocolate ganache that I coloured a brighter shade of pink.

Lemon brownie recipe.

Chocolate Cupcakes with purple buttercream frosting.

Beat for at least 5 minutes:

  • 300g sugar (1.5 cups)
  • 4 eggs
  • half tsp vanilla

Mix well:

  • 30g cocoa (3 heaped dessert spoons)
  • 3/4 cup boiling water

Add the following to egg & sugar mixture and beat well:

  • 1 and 1/4 cup flour
  • 3 tsp baking powder
  • 1/2 tsp cream of tartar
  • 1/2 cup oil
  • 1/2 tsp salt

Then add hot cocoa and beat well. I baked these for around 18 minutes at 180 degrees celsius. Keep an eye on them!

American Buttercream Frosting.

225gr butter (salted, or unsalted)
1/4 teaspoon salt (if using unsalted butter)
4 cups icing sugar
1 teaspoon vanilla extract (best quality available)
2-3 tablespoons cream or milk.

Beat the butter ’till smooth. Add 2 cups of the icing sugar and continue beating. Add the vanilla and a small amount of cream/milk before adding the remaining icing sugar. Colour & flavour as needed. I used violet gel colouring to get a nice lavender colour.

For the Ombre cake I used Martha Stewart’s Rainbow Cake recipe but coloured each batter a different shade of purple.

I wanted the frosting to be fluffy and white so instead of butter I used Sno-Creme, a soya substitute that ends up white when icing sugar is added. I used 1 cup of Sno-Creme, and added icing sugar and milk until it was the right consistency. Then I added rosewater for flavouring.

Aren’t my chocolate covered children adorable? They werent there to sneak off with bowls of ganache like they usually do so this pic is from a few weeks ago 🙂

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