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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Easy Fudgy Mint Walnut Brownie Recipe

By Lisa Maliga, copyright 2017

Here it is, a scrumptious fudgy brownie recipe that’s loaded with minty flavor and LOADS of walnuts. It’s easy to make, you don’t need a mixer, and it’s a wonderful dessert.

fudgymintwalnutbrownies3CU
Fudgy Mint Walnut Brownies

INGREDIENTS:

1/2 cup [113 grams] unsalted butter, cut into pieces

4 ounces [120 grams] mint chocolate, coarsely chopped

11/4 cups [250 grams] granulated white sugar

1 teaspoon  pure vanilla extract OR vanilla bean paste

2 large eggs, room temperature

½ cup cocoa powder [sift into flour]

1/2 cup [65 grams] all purpose flour [sift]

1/2 cup [65 grams] chopped raw walnuts

1 teaspoon peppermint extract OR approx. 20 drops of peppermint Essential Oil

DIRECTIONS:

Preheat oven to 325 degrees Fahrenheit [165 degrees Celsius] and place the rack in the center of the oven. The 8 or 9 inch square baking pan can be buttered [use the butter wrapper] or sprayed with a non stick cooking spray.

In a glass or stainless steel  bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and whisk in the bowl containing the sugar. Pour in the vanilla extract. Add the eggs, one at a time, beating well after each addition. The batter will be smooth. Stir in the premixed and sifted cocoa powder and flour. Add the peppermint extract or essential oil. Lastly, add half the chopped walnuts. Pour the brownie batter evenly into the prepared pan. Add the rest of the walnuts on top.

Bake for about 35-40 minutes. Rotate pan midway through baking. The brownies will be done when they start to pull away from the sides of the pan and a toothpick inserted in the center of the brownies will come out with a few wet crumbs. Remove from oven and place on a wire rack to cool.

TIPS:

I suggest sifting the flour and cocoa powder together first. Presifted flour also makes your brownies a bit smoother and easier to mix.

If using pure peppermint essential oil, make sure it only contains mentha piperita. That’s the Latin name for the plant. Genuine peppermint essential oil is very concentrated that’s why you measure by drops, not grams or teaspoons. The brand I used in this video is the real deal and I bought it on Amazon. https://www.amazon.com/gp/product/B00V5C97LK

To watch my video, just go here:

French Macaron Baking Adventures, Part 2: More Macarons + Strawberry Buttercream Filling Recipe

 

MacarOncafetrio
What I wish my macs resembled!

By Lisa Maliga, copyright 2016

The macaron baking saga continues as I want to test the King Arthur “super finely ground” almond flour I’d found for a dollar less at Walmart. I also wanted to try a strawberry buttercream filling because I love strawberries and the idea of a buttercream filling seemed decadent to me. I’d written about them in my books but in fact had never made buttercream frosting/filling from scratch. I’ve used containers of Duncan Hines and Betty Crocker frosting. Well, they weren’t actually buttercream, they were called frosting, had a long shelf life, were always at room temperature, and were spread with a knife. At least in my experience they were. While all frostings or buttercreams contain high amounts of sugar, the store-bought variety had vegetable shortening instead of butter so they didn’t contain butter or cream.

At first, I thought the super finely ground almond flour only needed to be sifted with the powdered sugar. Wrong! I ended up sifting it twice. I left the two eggs out overnight, thinking I’d separate them before I made the macarons. When separating the whites from the yolks, some of the yolk dropped into the egg white bowl. Macaron baking experts declared that a NO as fat wasn’t good for macs. So I scrounged around online until I found a website where the author claimed an egg could be aged in the microwave for ten seconds.

 

meringue
A glossy meringue

Most eggs contain a high percentage of water in the whites. When aged, extra water evaporates. Separate the white from the yolk and cover with cling wrap with a small slit to allow for evaporation, then place in the refrigerator for 24-36 hours. You can also leave it out overnight or for about 12 hours if the bowl is covered with a paper towel. The eggs must be room temperature if you want them to whip into a fluffy meringue.

 

This was my worst batch yet, due to the egg problem. The egg didn’t age or do anything other than maybe warm up a bit. Unlike the sunny day where I made my first batch, the weather had gone from early morning sunshine to mid-afternoon humidity and rain. It was a challenging four hours due to:

* Waiting 90 minutes for the shells to dry

* Undermixing the batter

* Clumsy piping of the batter

* Forgetting to remove the paper templates from the baking sheet [see 2 photos below]

* NO feet

On the bright side:

* 1 more drop of coloring made the magenta even brighter

* Remembering to make a cuff with the pastry bag

* Lowering the temperature of the oven

* Making the best strawberry buttercream filling I’d ever tasted

* Able to pipe the buttercream filling onto the macarons

macsbeforeoven
Before going into the oven–note paper template

 

macsafteroven
After being removed from the oven — note paper template

Strawberry Buttercream Filling Recipe

macsfilling
Strawberry buttercream filling–a piping bag’s eye view!

¼ cup room temperature Unsalted butter [use a high-quality brand like President or Kerry Gold]

1 ½ cups powdered sugar

2 Tablespoons heavy cream

4 Tablespoons high quality strawberry jam

1 teaspoon pure vanilla extract OR vanilla bean paste

I want to emphasize the importance of using the best and highest quality ingredients in your buttercream filling as you will taste them! If you can use fresh strawberries or strawberry jam/spread that you’ve made, that would be excellent. I used a fruit spread that was sweetened with natural fruit juice and fruit pectin. There are many high quality types available in your grocery store, health food store, farmers market, etc. that DON’T contain high fructose corn syrup.

Here’s a list of preferred ingredients: strawberries, sugar, cane sugar, concentrated lemon juice, and fruit pectin.

INSTRUCTIONS: If using a stand mixer, add the butter to the bowl and mix for about 30 seconds, and then add half the powdered sugar.

If using a hand mixer, make sure you have a LARGE bowl and mix the butter first, then add half the sugar.

When the mixture is smooth, add your wet ingredients: cream, jam and vanilla. Once mixed, it’s time to add the remaining powdered sugar.

The mixture should be smooth and firm but not too firm that it would crush the delicate macaron shells.

If you pipe onto the shells, it’s recommended that you use a large, plain tip, Wilton size 10.

Start by piping in the center and 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 adding the top shell and giving it a twist of about a quarter turn is an easy way to make sure the shells are nicely lined up.

macs1finished
Finished macaron — sans feet!

NEXT WEEK: More adventures in macaron baking! I test my first batch of chocolate macarons with chocolate ganache filling!

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French Macaron Baking Adventures, Part 1

By Lisa Maliga, copyright 2016

 

MacarOncafetrio
3 French macarons from MacarOn Cafe–my inspiration!

Making a pound cake from scratch is the most advanced baking I’ve ever done. This dessert contains the most basic ingredients found in your pantry and fridge: eggs, butter, flour, sugar, vanilla extract and baking powder. As long as you have a hand or stand mixer and measure your ingredients correctly, it’s not difficult to mix and bake.

Macarons also require few ingredients: two types of sugar, egg whites, almond flour, and color. That’s it as far as the cookies, a/k/a shells go. The fillings can be diverse: readymade jams or jellies, caramel, Nutella, butterscotch, lemon or lime curd, etc. You can make your own whether it’s buttercream, chocolate ganache, or a jam/fruit spread.

I’d tasted macarons a few times and loved them. They were decadently sweet and rich. From an Etsy store, I ordered an array of pastel colored macarons that were photographed for the cover of my novella, Sweet Dreams.

I needed a picture for the cover of my forthcoming sweet romance/cozy mystery, Macarons of Love, #4 in the Yolanda’s Yummery series. So I bought macarons in various colors and flavors. Average price: $2.25 each. I took 300+ pictures and they were good, not great. I cherished each macaron and decided that having these delicacies handy whenever I wanted them was a very appealing idea. Even if they didn’t turn out looking great, I’d get a better education about the art of baking macarons and would understand my characters even more. I had most of the ingredients and equipment, I reasoned. Well, not almond flour, but sugar was in the cupboard and fresh eggs in the fridge. I’d watched more than a dozen how-to videos on YouTube. I read numerous blogs, many of them showing step-by-step directions. Some bakers claimed they were easy to make; other bloggers despaired of ever being able to create them. One confessed that several batches never even made it to the oven.

I spent $12 for one pound of almond flour! This is one of the reasons why macarons aren’t cheap. I also learned that almond meal, almond powder, and almond flour are the same thing. Only when making macarons, you needed to sift or sieve it. The more you sift, the finer it gets, the better lookin’ those macarons.

Macarons weren’t spooned onto a baking sheet—they were piped on. Piped with one of those piping or pastry bags? I thought that was for decorating cakes or cupcakes. My experience with a piping bag? Zip. I couldn’t just neatly spoon them on? Nope.

Separating eggs and whipping the whites into a meringue didn’t seem too difficult to someone who’s whipped thousands of gallons of shea butter. But there’s a difference between the two ingredients: shea butter can’t be overwhipped, egg whites can. I also had a major oopsie that first day after picking up the egg and instead of separating it the entire egg splatted into the bowl. Great, I’d have to wait another 24 hours so the egg would be aged enough for high quality macarons. At least that’s what many of the bakers suggested.

Since I knew my piping skills were nonexistent, I had some foresight: I made a template the size of the baking sheet and had 1.5” circles neatly spaced on the back of the paper that was adhered to the baking sheets. 

I put the required amount of almond flour [Bob’s Red Mill] through a small sieve. Correction: I attempted to sieve the flour. Thirty minutes later, I’d managed to get about 1/8 of a cup from sieve to mixing bowl. I grumbled about how time consuming it was, recalling people on videos doing it in seconds. I tried smacking the sieve and just spilled more flour. The spatula didn’t work. My fist, wanting to punch it through… nope, that sieve was too small.

I interrupted my macaron making “festivities” and drove to the store to buy a larger sieve. Finally, the almond flour was able to make it through the larger size mesh, as did the powdered sugar.

Meanwhile, I had no difficulty whipping the egg whites, granulated sugar, and adding the magenta gel color.

Folding the flour and sugar meant the dry ingredients had to be sifted again. Good thing I didn’t have to use that mini sieve. The egg whites would’ve deflated or whatever happens to old egg whites. Macaronnage is the term for gently folding the dry ingredients into the egg whites which results in a batter that’s not too stiff and not too runny. There are ways of determining when it’s done such as counting the number of strokes to testing the batter to see how it falls from the spatula—the term molten lava is frequently used. Well, I guessed it was like molten lava because my arm was starting to feel like it with all that mixing, um, folding.

Before I encountered my first run-in with the pastry bag with the plastic nozzle that I’d hopefully inserted correctly, I had to get the pink batter from bowl to bag. Those baking experts showed how easy it was—the same people who could probably pipe blindfolded—insert piping bag in a glass, fold the top over like a cuff, and make sure the nozzle was pointing up rather than down. Also, twist the bottom of the bag a few times so the batter won’t escape. Okay…

Theoretically, easy. I plopped the pastry bag into the glass and added the first scoop of batter with my spatula…but I’d forgotten to make the cuff so the batter got stuck on top and some of it fell on the counter. Way to go, wasting batter and making a mess. Eventually, I got most of it into the bag and the batter started escaping from the bottom, too. I’d be lucky if I managed to make one macaron shell!

mymacs1
My 1st batch of piped macarons

I won’t describe the horror of piping except that part of my face was pink from batter oozing out the top as I tensely gripped it. Some dropped onto my hand. Good thing it wasn’t red! Each of the discs was a different size with only a few of them being round. Getting the batter onto the parchment paper was a messy feat but in the end I managed to get 24 various sized discs onto each tray.

I baked each tray separately and used the bottom oven rack after reading and watching the tales of staying away from the middle rack.

mymacs2
Just out of the oven

The result can be seen to your left.

Itsy bitsy feet on some, a single mega cracked shell, but the taste of the shell was sweet. I added jam rather than attempt to do a buttercream filling which would need to be piped—I really didn’t fancy that word!

Next week: More French Macaron Baking Adventures with King Arthur flour and my first buttercream filling plus a recipe!

mymacs3
Finished macarons with strawberry jam filling

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real butter pound cake by lisa maliga

Real Butter Pound Cake Recipe

By Lisa Maliga copyright 2015

real butter pound cake by lisa maligaThis 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!

Ingredients:

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.

Serve as is or add ice cream, fresh berries, etc.

Love to bake? Check out my 2 cookbooks:
Baking French Macarons: A Beginner’s Guide

Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide

real butter pound cake by lisa maliga

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