Posted in /Cooking/Desserts/Cookies on Sunday, February 25, 2018
I've been using Matt as a recipe guinea pig for an upcoming school event that my students are helping to cater. Our school colours are red and white so I made Matt sample red velvet macarons, I don't think he minded too much!
I forgot to buy almond flour so I ground up almond slivers in my food processor, which is why my macarons have a less than smooth finish, but still taste great.
For macaron shells
1 cup (100gr) almond flour
3/4 cup (100gr) powdered sugar
1 tablespoon unsweetened cocoa powder
2 large egg whites (about 70gr)
1/4 teaspoon cream of tartar
1/4 cup (50gr) sugar
1 teaspoon pure vanilla extract
1/2-3/4 teaspoons red gel food coloring
For cream cheese filling
1/4 cup (55gr) cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup (120gr) powdered sugar
2 teaspoons heavy (whipping) cream
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
1. In medium bowl, sift together almond flour, powdered sugar and cocoa powder twice. If you're like me and forgot to buy almond flour, you can grind up almonds in your food processor; the finished product will not be perfectly smooth...but will still taste amazing!
2. In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Slowly add sugar one tablespoon at a time. Increase the speed to medium high and beat until hard peaks form. Add vanilla extract and red food coloring. Beat on medium speed for one more minute.
3. Sift the almond flour/powdered sugar mixture over the whipped egg whites.
4. Gently fold the mixture running the spatula clockwise from the bottom, up around the sides and cut the batter in half. The batter will look very thick at first, but it will get thinner as you fold. Be careful not to over mix it though. Every so often test the batter to see if it reached the right consistency.
5. To test the batter, drop a small amount of the batter and count to ten. If the edges of the ribbon dissolve within ten seconds, then the batter is ready. I repeat, do NOT mix again. If you still see edges, fold the batter couple more times and test again. This step is so crucial, so please make sure to test often to ensure not to over mix the batter.
6. Transfer the batter into a pastry bag with a round tip. (I just cut the corner off my piping bag)
7. Pipe out 1.5-inch rounds about an inch apart on two baking sheets lined with parchment paper or silpat mats (my new birthday gift!!!).
8. Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. If you don't release the air bubbles, they will expand during baking and crack the beautiful macarons shells.
9. Let the macarons rest and dry for 15-30 minutes. On a humid day, it might take an hour or so. To see if it's ready to be baked, lightly touch it. If the batter doesn't stick to your finger, then it's ready.
10. Preheat the oven to 300?F (150?C).
11. Bake the macarons for 18-20 minutes. To check the doneness, gently remove one macaron. If the bottom does not stick, they are done. Don't worry if the top comes off of one when you test, just stick it back on and pop them back in the oven for a minute or two and the macaron will magically be whole again.
12. Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets.
13. While macarons are drying, prepare the cream cheese filling. In a mixing bowl with whisk attachment, beat the cream cheese and butter until fluffy. Add powdered sugar, heavy cream, vanilla extract and salt and beat until well combined.
14. Do your best to match up the cookie halves with a similar size.
15. Transfer the filling into a pastry bag and fill the macarons, a little goes a long way. Let the filling settle and harden a bit, it is best to serve macarons the next day.
16. Store the filled macarons in airtight container in the fridge for up to 5 days. You can also freeze the filled macarons in airtight container for up to 5 months.
Inspired by: Sweet & Savory