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Archive for the tag “Raspberry 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.

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