Wednesday, October 12, 2011

Macarons in every colour (sort of)

I'm currently somewhat homeless, crashing at the houses of various family members and friends, which is making it very difficult to bake, and therefore driving me crazy. I keep going to kitchen goods stores and picking out items for the new kitchen I will have soon (hopefully). The last thing I made was this box of macarons, which included chocolate, pistachio and coffee. In the meantime I've amassed a list of things that I want to make as soon as I move into my place, including 3-4 new macaron flavours...






Pistachio macarons


For the shells:
90 gr egg whites - preferably separated the night before
30 gr granulated sugar
200 gr icing sugar
55 gr almonds
55 gr raw pistachios
green food coloring



Whisk the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Add the food colouring and continue. Do not overbeat your meringue or it will be dry. Put the icing sugar, pistachios and almonds through a food processor until the nuts are finely ground. Sift them into the meringue, give it a quick fold initially to get it mixed and then start folding carefully until you obtain a batter that smooths itself after about 15 seconds. 
Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns. Note: if the mixture flattens too quickly you've over-mixed it.
Fill a pastry bag fitted with a plain tip and pipe small rounds of the batter (1.5 inches in diameter) onto parchment paper. Preheat the oven to 150 degrees C. Let the macarons sit out for 45 minutes to an hour to harden their shells a bit and bake for 15-20 minutes, depending on their size. Let cool before you remove them from the tray.



For the pistachio buttercream:
55g pistachios
225g icing sugar
250g unsalted butter, softened


Blend the pistachios to a fine powder, then blend again with the icing sugar until you have a pale green powder. Beat the butter until soft and fluffy then beat in the pistachio icing sugar. You can add 1-2 tablespoons of milk, or more icing sugar, to achieve the consistency you like.




Coffee macarons


For the shells:
90 gr egg whites - preferably separated the night before
30 gr granulated sugar
200 gr icing sugar
110 gr almonds
1 teaspoon espresso powder



Whisk the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Add the food colouring and continue. Do not overbeat your meringue or it will be dry. Put the icing sugar, coffee and almonds through a food processor until the nuts are finely ground. Sift them into the meringue, give it a quick fold initially to get it mixed and then start folding carefully until you obtain a batter that smooths itself after about 15 seconds. 
Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns. Note: if the mixture flattens too quickly you've over-mixed it.
Fill a pastry bag fitted with a plain tip and pipe small rounds of the batter (1.5 inches in diameter) onto parchment paper. Preheat the oven to 150 degrees C. Let the macarons sit out for 45 minutes to an hour to harden their shells a bit and bake for 15-20 minutes, depending on their size. Let cool before you remove them from the tray.



For the coffee buttercream:
113g soft butter
230g icing sugar
Coffee extract (dissolve 2 teaspoons of best quality instant coffee granules in 2 tablespoons boiling water, then cool)


Beat the butter until soft and fluffy then beat in the coffee extract and icing sugar. You can add 1-2 tablespoons of milk, or more icing sugar, to achieve the consistency you like.




Source: recipe for shells from Tartelette