My quest for baking the perfect chocolate macaron continued. They needed to have feet but also be smooth and shiny. By adding less cocoa powder, my second bath was easier to mix. The egg whites “aged” overnight, about 12 hours. But I slightly underwhipped them, which was a first. After the macaronnage, I added the batter to the piping bag and closed the top with a rubber band to avoid spillage. It worked, although by the time I piped the last shell, the remaining batter was threatening to ooze out of the top.
The macarons didn’t set up right away – I had to wait about 30 minutes. Later, I realized that both trays should have rested for at least 45 minutes.
This time, the oven temperature was lower, 300 degrees. I’e since learned that chocolate needs to bake around 350 degrees. Also, the baking time should’ve been longer. One tray was in the oven for 19 minutes and the other 20. Afterwards, I realized they could’ve baked another two minutes longer in both cases because I wasn’t able to easily remove them from the parchment paper. However, using 20/20 hindsight, chocolate macarons should bake for about 12 – 14 minutes at 350 degrees.
While both trays showed macarons with feet, they were in the small side and the shells were hollow. At first, the macs looked like they’d have smooth, glossy tops, but after they emerged from the oven they deflated a bit and had irregular shaped tops.
Unlike the first batch of chocolate macarons, the texture was lighter and airier – not like brownies or biscotti.
The chocolate ganache filling was easy to make. I chopped up a Valrhona bar [71% cacao content] trying not to eat any of it. Note: next time I’ll try the Valrhona 46% feves! For 50 seconds, the heavy cream went into the microwave and when poured over the chunks the melting began. I whisked it for a few strokes and then added the room temperature butter and vanilla extract. Soon it was successfully mixed and sampled. Way better than the first batch. Nothing like using a high quality chocolate bar, heavy cream and imported butter! Yes, I could taste the difference between this and the previous batch made with chocolate chips. The richness was so apparent.
Due to being underbaked, the shells stuck to the parchment and I used a spatula to remove them. Some of them were really cracked and messy looking but I managed to salvage them into sloppy and unphotographable macs. They tasted good when consumed that day. However, the next day and the day after that the macarons tasted much better.
NEXT WEEK: More adventures as I bake scrumptious French Vanilla Bean Macarons.
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Before baking the macarons, I sifted the almond flour three times and poured it into an airtight container. Now, every time I make macarons, I only have to sift the flour and powdered sugar together once, and whisk the two ingredients in a bowl and set it aside. So much sifting is done to ensure that your shells are smooth and shiny.
When I whipped the [room temperature] egg whites, I added the pinch of salt with the granulated sugar at the foamy midway point. Four minutes later, I had that satiny texture of egg whites that had reached their peak. Then I added two drops of pink gel for a baby pink color.
The flour/sugar mixture was added in two stages and this time I counted how many times it was folded: 63. The texture was just right and I was cautiously optimistic, as I poured the batter into the piping bag. My first few macarons were round and all was going well until I felt something wet on my hand. Ooops, I’d been holding the bag wrong and it was leaking out the top. But I kept at it and wound up with a grand total of 52 shells.
30 minutes later, the macarons went into a 300-degree oven. Instead of using the center rack, I opted to use the one just below it. This time I turned the tray eight minutes into the baking. There they were: FEET!
They baked for 19 minutes and when I pulled the tray out I saw 26 macarons shells with feet. I did a happy dance, and added the second tray. Meanwhile, I began making the “lemonade” buttercream filling. Actually, it was flavored with Trader Joe’s lemon curd. I used the strawberry buttercream recipe and substituted lemon curd for the strawberry jam.
All was going well until I added the powdered sugar. It flew out of the bowl, on the counter, stove, floor, me…the bowl was too small! Next time I’d mix the softened butter first until creamy and then very slowly add the powdered sugar. More time consuming but no cloudbursts of sugar that way.
Due to using naturally yellow butter and lemon curd, I didn’t need to add color, but I did: 5 drops which didn’t significantly change the color. The taste was a sweet and tart blend that I adored. If you adore lemon, try the following recipe. Let me know how it turns out and feel free to ask any questions or make any comments!
Pink Lemonade Macaron Shells
1 cup powdered sugar [confectioners’ sugar or icing sugar]
¾ cup almond flour [sift 3 times]
4 Tablespoons granulated sugar
2 egg whites [room temperature]
2 drops pink gel colorant
Pinch of salt
Serving size: 52 shells or 26 macarons [approximately]
Stand or hand mixer with whisk attachment
2 – 4 large baking sheets
Parchment paper or silpat mat
Large sieve or flour sifter
Pastry/piping bag with large round tip
Measuring cups/spoons/stainless steel or glass bowls
Silicone or rubber spatula
Large cup or glass to hold piping bag
* Line two baking sheets with parchment paper or a silpat. If the 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 with the almond flour. Large grains that don’t make it through can be thrown away or used as a skin exfoliator. I discovered this when I washed the equipment by hand the first time!
* Whisk the sugar and flour to make sure it’s fully blended.
* 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 color last, but only whip for the briefest amount of time to mix in the color.
* 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 also 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.
* Spoon 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. Stay inside the lines as the batter will spread and flatten a bit.
* 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 to 300 degrees Fahrenheit.
* 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 16 -18 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 parchment.
* Remove from oven, place cookie sheet on a wire rack or flat surface and let cool completely.
Lemon Curd Buttercream Filling
1/4 cup softened butter [use a high quality butter like President or Kerrygold]
1 1/2 cups powdered sugar [confectioners’ sugar or icing sugar]
2 Tablespoons heavy cream
3 tablespoons lemon curd
1 teaspoon vanilla extract or vanilla bean paste
5 or so drops yellow gel color [optional]
Whip butter for about 2 minutes before adding some of the powdered sugar. Add the cream, lemon curd and vanilla. Gradually add the remaining powdered sugar until the filling is the desired consistency. Add colorant last.
Pair the shells according to size. Spoon or pipe filling onto one side. Gently add the other side. If using a piping bag, start in the center by doing a swirl until you reach near the edges but not right at the edges. You don’t want to overfill them and make a mess with leaking buttercream filling. Gently add the top shell and give it a twist of about a quarter turn to make sure the shells are nicely lined up.
Store your macarons in an airtight container and put in the refrigerator. They should last about a week. Macarons taste best at room temperature, so remove from the fridge about an hour beforehand.
This is an easy cake to bake. As I wanted it to be as rich as what my mom made, I used imported GMO-free butter, pure cane sugar, and eggs that come from chickens that are free to roam around outdoors. Using the best available ingredients will make a difference in how this scrumptious pound cake smells when baking and when removed from the oven.
Naturally, the taste will be better than any frozen pound cake which has preservatives, water, skim milk, high fructose corn syrup, soybean oil, and artificial coloring!
8 ounces salted butter Kerrygold or President [or other organic non-GMO butter] softened to room temperature
1 cup pure cane sugar
1 Tablespoon lemon juice
4 large eggs free range or pasture-raised
2 cups unbleached all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon vanilla extract
Oven Temperature: 300 Degrees Fahrenheit
Grease a loaf pan [9″ by 5″] lightly with butter.
Beat the butter for about a minute until you have a creamy texture.
Add the sugar. Beat the butter and sugar together for about 5 minutes. Make sure they’re combined and whip a lot of air into the mixture to make the batter fluffy.
Add eggs to the butter and sugar mixture and mix for about 5 minutes.
Add lemon and vanilla extract.
In a bowl, combine the flour and baking powder.
Add flour mixture to your mixing bowl.
Mix until the flour is incorporated and forms a stiff batter. Don’t overmix.
Pour batter into your prepared loaf pan. With a spatula, smooth the dough down so that the surface is relatively flat and fills the pan.
Bake for 1 hour 30 minutes.
You’ll know it’s done when: top is golden and edges are starting to brown. The crust will be fairly firm and the center may have a crack or two.
Let it rest in the pan for about 10 minutes. Run a knife along the edge and carefully turn it out of the pan. Place it right-side up on a rack to cool.