By Lisa Maliga, copyright 2016
Before the release of my new eBook, I mentioned I’d be writing about a spring surprise. I was definitely surprised! I envisioned a beautiful spring green color macaron shell and a rich minty chocolate ganache filling. Well, I ended up learning more about gel colors, natural colors and essential oils.
At first, all was great with the meringue. It had the standard stiff peaks and to get that lovely minty color, I added 7 drops of gel food coloring. And that was followed with one drop of pure peppermint essential oil. So it looked and smelled like chocolate mint chip ice cream.
Everything mixed up well; the piping was adequate, the shells dried within 30 minutes. Midway through the first batch, I switched on the oven light and saw nice little feet forming. I set about making the ganache and when it was time to remove the macarons I saw that all the shells had a golden brown crust! My goal was green not brown. After removing them, I lowered the oven rack [it was one below the center] and lowered the temperature from 320 to 300. But as seen below, it didn’t help…
I baked the other two trays at varying temperatures and oven rack positions. All of them were well done, even though twenty minutes was the longest time spent in the oven. Most were so hollow either the tops came off or you could easily see through the feet from one side to the other.
The chocolate ganache tasted good but not great as I didn’t add enough heavy cream and discovered that the teaspoon of virgin coconut oil clogged the metal piping tip. I reversed the piping bag and adding the ganache that way! What a mess I was making. I also lost several of the shells due to the tops being so crisp they just flipped off. Maybe I could’ve added filling to the other layers, but I just decided to send them to the compost heap outside.
Later, I learned the reason my shells browned – too much gel food colorant and the oven temperature was too high. Okay, next batch I was changing the color to something all natural: matcha green tea.
Batch #13 was either going to be lucky or unlucky. Turned out it was a bit of both. My eggs sat on the counter overnight and I noticed they’d aged so well they whipped up to fill the 2-quart bowl up more than halfway. That was a first!
However, I’m going to pass along this tip: don’t mix the powdered sugar and almond flour together a week before you make macarons. I thought it’d save time but in reality I had to resift the remaining half because it got a little clumpy. That wasn’t much of a problem nor was having to move the batter into the five quart bowl because there wasn’t enough room.
Even though I only added 1.5 teaspoons of matcha green tea powder [which I sifted before adding to the sugar/almond flour combo] I found it more difficult to mix. However, it definitely turned the batter green and the resulting macarons look natural, tho’ not lime green or mint green. This was also the first time I used extra fine granulated sugar.
I added peppermint essential oil to the batter just before mixing it rather than to the meringue. There wasn’t a hint of the matcha green tea aroma.
The first batch ended up cracking and went into the compost pile. The other two batches came out okay—there were feet, they puffed up but deflated a bit—and they were as hollow as heck but they resembled macaron shells. They’re on the rustic side. The chocolate ganache was made with dark chocolate with mint extract and I added a few drops of pure peppermint essential oil. This time the heavy cream was the right amount and I only added a teaspoon of real butter and no virgin coconut oil.
While the resulting macarons don’t look like they’re from Lauduree, they tasted good and I ended up with 20 of them.
Next week I’m going to make a fruity combination to celebrate spring. Wish me luck!