French Macaron Baking Adventures, Part 20: Fruit Swirled French Macarons Recipe & Tutorial

By Lisa Maliga, copyright 2018

Make these brightly colored, swirled French macarons and impress your family and friends! Perfect for Easter, birthday parties, baby and wedding showers, and any special occasion.. This is a never before seen or published recipe for Fruit Swirled French Macarons. 

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Fruit Swirled French Macaron Shells
100 grams almond flour
200 grams powdered sugar
3 large egg whites [room temp.]
50 grams finely granulated sugar [4 Tablespoons]
1/8 teaspoon cream of tartar
1/8 teaspoon salt
Pink & Purple gel colors for striping
Oven Temperature: 300 degrees Fahrenheit

* Line 3 baking sheets with silicone mats or parchment paper. If the baking sheets are thin, double them up. Macarons are sensitive to heat so they need to be baked on a durable tray that has lots of insulation. You’ll also need a pastry/piping bag with a large round tip ready before you begin.
* Sift powdered sugar and almond flour together. Large grains that don’t make it through can be thrown away or used as a skin exfoliator.
* Whisk the sugar and flour to make sure it’s fully blended.
* Place the plastic pastry bag into a cup, forming a cuff over the sides. Paint 2, 3 or 4 stripes along the inside of the bag. For this recipe I painted 2 pink and 2 purple stripes.
* In a stainless steel or glass bowl, beat the egg whites until foamy like a bubble bath before adding the salt. Then add granulated sugar in 3 batches. Start at a low speed and gradually increase the speed. When finished, the mixture should have stiff peaks. 
* Add dry ingredients to the meringue in 2 batches using a spatula. Fold until the mixture comes together, scraping the sides and flip batter over. When the sugar/flour mixture is blended, the batter will be easier to mix and will look shiny. Lift the spatula and see how quickly batter falls in “ribbons” from the spatula. A ribbon of batter dropped into the bowl should merge with the rest of the batter in 20-30 seconds. Another test is to “write” the number 8 with the batter.
* Add tip to piping bag and then twist near the bottom to prevent any mixture from escaping. The tip should face upwards and that helps keep the mixture in the piping bag as you place it in a cup and form a cuff over the rim so it’s easy to add the batter.
* Carefully pour batter into piping bag. Twist the top of the bag and untwist the bottom, gently pushing the just-poured batter toward the bottom. You’ll remove any excess air that way.
* Pipe the batter onto the parchment or silicone mat. With parchment, you can use a template.
* Pipe batter on the parchment-lined baking sheets in 1.5-inch circles. Keep the batter inside circles if using a template.
* Rap baking sheet several times on the counter. This will further flatten the macarons, and remove air bubbles.
* Preheat oven.
* Allow macarons to sit for 30-60 minutes until a film forms. Lightly touch a macaron and if no batter clings to your finger then it’s dry and ready to be baked.
* Bake for 20 minutes. The tops should be firm and glossy and the bottoms of the shells should have formed “feet” or frills at the bottom. The risen macarons should be firm with the slightest amount of give. If it wobbles, they require another minute or so. When done, the cookies can easily be removed from the mat.
* Remove from oven, place cookie sheet on a wire rack or flat surface and let cool completely.
Fill with your favorite filling[s]. I’m including a link for Morello Cherry Buttercream Filling. https://lisamaliga.wordpress.com/2018/03/16/french-macaron-baking-adventures-part-19-morello-cherry-chocolate-french-macarons-recipe-tutorial/

LOVE MACARONS???

Watch my blog for updates, as in late April I’ll be releasing another dessert cookbook. If you subscribe to my newsletter, you’ll be notified of the book’s release before anyone else! 

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Baking_French_Macarons_A_Beginners_Guide_3da

Want to bake macarons? Read my book Baking French Macarons: A Beginner’s GuideAvailable in eBook [free with a Kindle Unlimited subscription] and paperback formats.

VIDEO TUTORIAL

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French Macaron Baking Adventures, Part 17: Macaroons vs. Macarons

By Lisa Maliga, copyright 2017

macaronmacaroon

Before I decided on the title of my macaron baking book, I posted a couple of working titles on a writers’ group to get some input. In both examples, I used the word macaron. An English romance author informed me that the word was misspelled.  Other authors came to my defense and said that the topic I was writing about was indeed spelled with one o, not two.

Macaron is spelled correctly. Also, as it’s French, it’s pronounced mah-kah-ron. Whenever I see it with a double o, I think of the coconut cookies. I like coconut macaroons, but they’re a completely different cookie.

How? Here are some differences:

Coconut macaroons contain shredded coconut as a main ingredient.

Macarons are usually made with finely ground nuts, almond being the most commonly used.

Coconut macaroons can be plopped, scooped, or shaped with one’s hands.

Macarons require piping so they’re nice and round and the same size.

Egg whites for coconut macarons are only required to be room temperature.

Egg whites should be “aged” for about two days for French macarons as this helps get rid of moisture and makes them easier to whip.

Coconut macaroons don’t require almond flour or any type of sifting.

Almond flour should be sifted at least 3 times for smooth, shiny macaron shells.

Egg whites for coconut macaroons are only whipped to soft peak—this takes about 3 or 4 minutes.

Macarons require egg whites to reach stiff peaks—a process that takes about 10 minutes.

Coconut macaroons can go right into the oven as soon as they’re put on a cookie sheet.

Macarons need to rest after being piped. This takes anywhere from 20 minutes to 2 hours.

Coconut macaroons can be eaten right out of the oven.

Macarons taste better the next day after the filling has melded with the shells.

Coconut macaroons cost about $3 per dozen.

Macarons can cost up to $3 each.

Coconut macaroons come in only a few flavors and colors.

Macarons come in an array of flavors and colors.

mangomacarons2
Mango Macarons
acaimacaronsgroup
Acai Macarons

Want to learn how to bake macarons? Read my book Baking French Macarons: A Beginner’s GuideAvailable in eBook [free with a Kindle Unlimited subscription] and paperback formats.

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chocolate raspberry macarons SILPAT mat

French Macaron Baking Adventures, Part 16: Chocolate & Raspberry Macarons

By Lisa Maliga, copyright 2017

chocolate raspberry macarons by the author of BAKING FRENCH MACARONS A BEGINNER'S GUIDE

I’m happy to post a new blog for another successful batch of macarons that taste as good as they look. It’s also the first time I’ve used the AmeriColor brand of gel food coloring, and to get the bright pink color I only used 3 drops of Super Red. So, color me a fan of this brand!

I decided to combine chocolate with a dollop of homemade raspberry jam in the center of each macaron. All I had to do in advance was make the jam and the chocolate ganache. Instead of taking pictures, I attempted to film all the steps to preparing French macarons. Even with a tripod, the results weren’t very good. Learning how to operate a camera and keep the lens from auto focusing every time I added a new ingredient was a challenge. Trying to keep my hands away from the lens wasn’t always successful. The first tripod I bought was so flimsy, the camera tipped over. I had to invest in an aluminum one. Then came the video editing which may look easy but when it comes to removing yawn-inducing stretches of watching the whisk attachment going round and round, or seeing someone pipe three trays’ worth of macarons – well that’s not highly entertaining.

chocolate raspberry macarons ingredients
Ingredients for making chocolate raspberry macarons

Anyway, this batch of macarons turned out fine. I used my new Silpat mat for the third and smallest batch of shells. I was so proud of it that I took extra photos of the bright pink shells.

chocolate raspberry macarons SILPAT mat
Bright pink raspberry macaron shells baked on the new Silpat mat

This was the first time I made ganache with Scharffen Berger 62% cacao semisweet chocolate. I REALLY recommend this for a delicious ganache. Yes, I adore Valrhona, but I found this to be just as good. The ganache was so smooth. Even the video I took of it didn’t seem to be too difficult to film. Once it’s edited, I’ll post it on my YouTube channel and link back to this blog post. Below is a screenshot of filling the macarons.

As I made my own raspberry jam and didn’t strain the seeds, the result is natural and changes the texture. If you prefer to make this with a fruit spread, you can choose a seedless raspberry.

chocolate raspberry macarons filling
Adding raspberry filling to the macarons
chocolate raspberry macaron with chocolate ganache
Chocolate ganache filling surrounding homemade raspberry jam in the center.
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Chocolate raspberry French macarons

I’m going to be making another batch of macarons next week. They’re the perfect summer flavor. Watch for the blog and maybe even a video!

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baking french macarons a beginner's guide by lisa maligaWant to bake macarons? Read my book Baking French Macarons: A Beginner’s Guide. Available in eBook [free with a Kindle Unlimited subscription] and paperback formats.

Chocolate Espresso Ganache Filling Recipe

By Lisa Maliga, copyright 2017

I used to think that a ganache was something fancy that went on top of a cake or some type of fancy pastry. I knew it was made from chocolate, but that’s about all. If you’ve never made this lovely and decadent macaron filling, don’t worry, it’s very easy to make. You only need a few ingredients but you should get the best type of chocolate that you find appealing. For practice, use standard dark chocolate morsels that you may have in your pantry, but if you’re a chocoholic, add a 70% cacao content dark chocolate.

chocolatemintganache
Chocolate ganache just before going into a pastry bag

Chocolate Espresso Ganache Filling

Ingredients:

4 ounces heavy cream [120 grams]
4 ounces finely chopped dark chocolate [120 grams]
½ teaspoon vanilla extract or vanilla bean paste
½ teaspoon instant espresso

Put cream in microwave for about one minute until hot — NOT boiling. Pour over chocolate chunks. When melted add instant coffee and vanilla and whisk well until smooth. Let sit at room temperature for at least four hours or overnight. Cover with plastic wrap. Just before getting ready to use a spatula to scoop the ganache into a piping bag with large round tip.

This is a simple recipe to make and it will really perk up your macaron shells. The touch of espresso gives the chocolate more zing! I used my favorite brand of chocolate: Valrhona.

chocolateganacheespesso2

Adding instant espresso to chocolate chunks

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Pour in your cream and vanilla extract or vanilla bean paste

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Whisk ingredients together until you have a shiny chocolate ganache!
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Orange & chocolate mint macarons

Baking French Macarons A Beginner’s Guide

This recipe can be found in my book Baking French Macarons: A Beginner’s Guide. Available in eBook [free with a Kindle Unlimited subscription] and paperback formats.

 

 

French Macaron Baking Adventures, Part 15: Lemon Butter Curd Macarons

By Lisa Maliga, copyright 2016

lemonbuttercurddickenson

You’ve heard of lemon curd and lemon butter, right? In fact, there are two types of lemon butter, one edible, the other that can be spread on your skin as it’s made with lemon peel and lemon oil, sweet almond oil, and hydrogenated vegetable oil. How do I know this? I’ve spent 10+ years in the kitchen formulating the perfect whipped shea body butter and I’ve tried all kinds of butters and oils. But I digress, this is about real dairy butter that goes inside those lovely macaron shells.

This time when I made my lemon buttercream filling, I didn’t use any cream. I blended room temperature butter with the powdered sugar [a/k/a confectioners’ sugar or icing sugar]. I looked in the fridge and saw that the heavy whipping cream was a day away from expiring. Not wanting to take a chance, I decided to add the lemon curd. I added just the right amount to make it much tarter than in the past. Before, it was a sweet lemon. Now, it was a sweet and tart lemon and the vanilla bean paste helped perk up the flavor even more. So it was still a curd and there was that lovely fresh Plugra butter so why not call it butter curd? I also enhanced the color with yellow gel colorant.

lemonbuttercurd
Lemon Butter Curd Filling

Admittedly, I have problems with hollow macaron shells. While some people might not like to bite into a big air pocket, others aren’t as fussy. I’m a perfectionist and didn’t like them, although I’d rather they were hollow than footless! But this time I had fewer hollows. Here’s the proof:

lemonbuttercurdinside
Fewer hollows inside the macaron. Yes, the bright yellow lemon curd is almost the color of mustard. 

Since July, there have been a couple of baking changes. The first is that the oven maintains an even temperature. Secondly,  I’m using powdered colorants which means I mix the batter well, but not too well.

I’m also adding the powdered colorant to the triple-sifted almond flour/sugar mixture just before it goes into the meringue. For this lemony batch, I went au naturel and used turmeric. The resulting color wasn’t a bright yellow and the photos make it look tanner than it actually was. The truest color is that seen with the almost hollow-free macaron just above.

I’m working on a new eBook that will contain macaron recipes along with LOTS of helpful tips for making your own French macarons. Meanwhile, I’m looking forward to baking another batch of minty macarons this week.

Want to make this recipe and many others? Check out my new book, BAKING FRENCH MACARONS: A BEGINNER’S GUIDE.

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French Macaron Baking Adventures, Part 14: Decadent Blackberry Macarons

By Lisa Maliga, copyright 2016

On Tuesday, I baked my twentieth batch of macarons! Again, I used a natural powdered colorant and the pictures will show you how they turned out.

blackberrymacs3
Decadent Blackberry macarons with buttercream and jam filling

I’m calling them decadent because they contain both blackberry buttercream filling and blackberry jam. Yes, I used fresh blackberries. Summer is berry season and I believe in celebrating that fun fact!

Using my new silicone mats saves time, as I don’t have to cut parchment paper to fit the baking sheets.

blackberrymacs3velesco

Macarons only contain a few ingredients yet they require some advance preparation from preparing the fillings to separating and aging the eggs to sifting and mixing the almond flour and confectioners’ sugar together. It sounds very precise but by doing this I end up saving time when baking the macaron shells.

I’m adjusting to my new used oven and I’ve found that 300 degrees is the best temperature and the oven rack being one level below center prevents browning. This is why an oven thermometer is a great [and inexpensive] investment.

blackberrymacsshells

I added the powdered colorant to the meringue just before adding the flour/sugar mixture. It worked out so well. This is the first time that the powdered color was the same color before and after baking!

blackberrymacsbakeunbake
Baked macaron shell in the back is the same color as the unbaked macaron shells!

Here they are: real fruit flavored macarons. 

blackberrymacs&tea
Tea and macarons!

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Want to bake these and several other varieties of macarons? Check out my new eBook and paperback cookbook BAKING FRENCH MACARONS: A BEGINNER’S GUIDE.

Baking French Macarons A Beginner’s Guide

French Macaron Baking Adventures, Part 12: Blueberry Macarons

By Lisa Maliga, copyright 2016

 

blueberrymacaron
Blueberry macaron with homemade blueberry preserves

I baked two batches of blueberry macarons last month and achieved different results. This was the first time I used a natural powdered colorant. With this type of color, you’ll need to use a bit more of it if you want a vibrant color.

 

The powdered colorant can be added during the meringue process or can be blended in advance with the almond flour/powdered sugar mixture.

Recipe #1 contained blueberry ganache filling. Even adding more cooked blueberries didn’t help as it still tasted like white chocolate. The color was a medium shade of blue.

Another change was the oven. I baked the macarons in a smaller counter top model. The oven reached the temperature in a short time, and it was properly calibrated. The problem was there were only 2 racks and 2 levels. That meant the tray levels were either too close to the top or lower heating elements. I put my first tray on the bottom level and shielded it with an empty cookie sheet to prevent further browning. Also, all shells were baked on parchment paper covered trays.

blueberrymacrons1done
Light blue blueberry macaron shells just out of the oven

The results of blueberry batch #1 featured browner than blue shells. The color of the blueberry ganache was lovely but only adding a fresh blueberry in the center gave the macaron any real blueberry flavor.

blueberrymacrons1filling
Blueberry ganache filling with a ripe blueberry

For batch #2, I used the quick ‘n’ easy method for making preserves. I pulverized 8 ounces of fresh blueberries with a potato masher as I didn’t want to get the food processer dirty and have to wash it. Then I added more than a cup of granulated sugar, stirred at a rolling boil and preserved it with liquid pectin. I followed a recipe in a book for baking cupcakes and the amount of pectin was far too much. I’ll be making this batch again with less pectin and see how it works. Too much pectin makes it more difficult to pipe.

blueberrymacarons2rest
Resting macaron shells on a silpat–darker blue than batch #1

More of the powdered blue colorant was used and I mixed it into the almond flour/powdered sugar mixture. The standard oven was used so the results were slightly better because I used the middle rack. However, I shielded each batch by putting an empty a cookie sheet in the rack above it. That meant the temperature never reached 350—instead it averaged 335. So, while the macarons have feet and aren’t burned, they are as hollow as most of my other batches.

blueberrymacarons2after
Out of the oven and bluer than the first blueberry batch

I also used only silicone mats to see if there was any difference. I prefer them because it’s usually easier to remove the macaron shells.

blueberrymacarons2fill
Homemade blueberry preserves for the filling

The second batch tasted better, more like a true blueberry macaron.

 

 

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A box of blueberry macarons
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Tea and macarons!

Stay tuned for another macaron baking adventure soon!

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