One of my friends asked me a month before Christmas (or maybe a bit before), if I would be willing to make some macarons for him to give as a Christmas and thank you gift for another person. That person happens to be a macaron fanatic (so I've heard) and she's been getting different macarons from different places every Christmas time. I couldn't commit at first since my December baking schedule is pretty full, leaving me no time left for just my personal baking. Besides, the thought of me making different batches of macarons scared me, and what would I do with so many leftovers? He persisted and tried to convince me every single day until I said yes (and it's not that hard really :D).
1. Pink macarons - rose buttercream, lychee, and raspberry gelee cube
2. Yellow macarons - cream cheese frosting with tropical fruit puree added
3. White macarons - dark chocolate and gianduja ganache with hazelnut praline
4. Orange macarons 1 - salted caramel buttercream with vanilla bean fleur de sel
5. Orange macarons 2 - milk chocolate passion fruit ganache
If you notice, I tried to make each one to have different characteristic, sweet and floral, a little tart note, bittersweet, salty, sweet and sour. I was so tempted to make another one with green color, but I had no more time and had to stop. It was hard to decide which one I like the most as each of them is so different and I love them all!
After this, I'm more excited to see what other flavor pair I can come up with and the possibilities are endless! So stay tuned to see what's next. How exciting!
Basic macaron recipe:
150 g almond powder
150 g confectioners' sugar
56 g fresh egg whites, room temperature
150 g granulated sugar
40 ml water
55 g old egg whites, room temperature
Sift the almond powder and confectioners' sugar together. Set aside.
Combine the granulated sugar and the water in a saucepan and cook until it reaches 245F. Don't stir the syrup as you will end up with crystallized mass.
Meanwhile, while the sugar is cooking, start whipping the aged egg white on medium speed until it forms a soft peak. When the sugar is ready, pour the cooked syrup in a steady stream over the meringue with the mixer running on slow. It will splatter, but don't try to scrape them into the meringue as you would get lumps. Increase the speed to high and continue beating until you have a stiff glossy meringue.
Mix the fresh egg white with the almond-sugar mixture and blend together. Fold in the meringue into this almond mixture in addition. Add about a third of the meringue and fold progressively, then proceed with another third of the meringue and fold it in. Don't overfold the batter as you would have a gloppy mess. Consistency is really important at this point, some people say that it should flow like a lava (I don't know how lava flows though). If you're not sure, try piping a little dollop and see if it leaves a peak that will not spread or if it spreads too fast. You should still see a little peak after you pipe, but the peak should disappear or almost disappear after you pipe a row of them.
Put the batter in a piping bag with round tip (I used a tip with approximately 9mm in diameter) and pipe the macaron batter on top of silpat or parchment paper-lined baking sheet. Bake at 325F for about 14-15 minutes. Once baked, slide the silpat or parchment paper onto a wire rack to cool slightly. Peel each macaron shell carefully.You can fill them with ganache or flavored buttercream. Keep it in an airtight container in the fridge and let it sit at room temperature for a few minutes to soften up before consuming.
Milk Chocolate Passion Fruit Ganache
adapted from here
100 grams milk chocolate
40 grams passion fruit puree
20 grams heavy cream
sugar to sweetened it slightly
15 grams butter
Chop the milk chocolate into small pieces. Boil the passion fruit, heavy cream, and sugar 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.
Rose Italian Meringue Buttercream:
1/2 cup plus 1 Tbs. sugar (115 g)
1/4 cup water (60 ml)
4 egg whites, at room temperature
4 sticks unsalted butter, cut in cubes and at room temperature
rose water, to taste
- Combine the water and the sugar in a small saucepan and boil on medium heat until the temperature reaches 235 F (softball stage)
- When the temperature reaches around 230 F, starts whipping the egg whites until it has somewhat a soft peak in a stand mixer
- When the sugar syrup has reached the desired temperature, turn off the heat and poor into the egg whites with the mixer still running on a medium-high speed (don't pour the syrup on the beater as it will splatter)
- Keep on whipping until the bowl has cooled down to about room temperature
- Add the cubes of butter a little at a time, waiting until the previous one is fully incorporated before adding another
- Whip until the buttercream is soft and creamy
- Add rose water to the taste and mix well.
Gianduja Ganache with Hazelnut Praline
no measurement was used when making this
100 g sugar
115 g heavy cream
15 g + 70 g salted butter
- Add some sugar in a saucepan, let this melt and add more sugar until you've used all of it
- Let it caramelized until it has a dark amber color
- Add 15 g of unsalted butter
- Add the heavy cream. Be careful when doing this as the mixture will bubble and splatter
- Continue cooking until it reaches 108 C
- Remove from the heat and let it cool to room temperature (putting it in an ice bath helps the process to be faster)
- Beat the remaining 70g of salted butter until creamy, then add the cooled caramel. Note: I didn't add all of them because I was afraid it's gonna be too sweet, but in the end, I should have added a little bit more because the end result was a bit on the salty side