Pink Peppercorn Macarons with Strawberry Sorbet

This was the recipe I had planned to make while Shuna from Eggbeater was here in Florida visiting her family. As soon as I read in her blog that she was coming, I contacted her and asked her if she would like to join me in my kitchen for a baking session. All I could think about were the beautiful photos that would come out of that encounter. I always feel sort of lonely in the kitchen. I like company and often times I wish I had a photographer buddy that could accompany me in my experiments. I couldn't wait to meet Shuna. I love her blog... she makes me think. So Shuna kindly responded to my email and we agreed to meet on a Friday morning at my house.

But Thursday night, life took a turn, my son got sick and we were never able to meet and bake. I was really looking forward to it and felt very disappointed but it was nobody's fault. We did meet later that weekend but no baking was involved. Just great conversation and the best sweet kugel I have ever had.



I came up with the idea of pink peppercorn macarons while walking by the meat counter at Whole Foods. It had been a long time since I had thought about or cooked with pink macarons but as soon as I laid eyes on the little jar, I remembered their slightly sweet and spicy aroma. Perfect, I thought, I will fill them with strawberry sorbet. Remember my post for strawberries and pepper? That's where the inspiration came again.

The smell that came out of the oven while the macarons were baking was incredible. I couldn't wait for them to cool down enough to try them. I tried one by itself and it was perfect. Sweet, crunch, chewy but a little spicy kick at the end. Subtle.




Pink Peppercorn Macarons

180 grams almond flour
240 grams powdered sugar
140 grams organic egg whites, aged
3 grams egg white powder
2 grams fine sea salt
80 grams sugar
a few drops of all natural red food coloring
Pink peppercorns, ground

Make sure that the egg whites have been separated from the egg yolks the night before. This bit of aging really makes a difference in the macaroons.

In a large bowl, sift together the almond flour, powdered sugar and sea salt. Set aside.

Whip the egg whites with the egg white powder until very fluffy, almost fully whipped. Start adding the vanilla sugar slowly while whipping. Whip to stiff peaks but not too much or the meringue will dry out. We want semi soft "ripples" still in the meringue. Add as much food coloring to the meringue as you like. I tend to like soft colors but some prefer really vibrant ones.

Add the meringue to the almond flour mixture and fold with a spatula until a shiny mass forms. We want to achieve a batter that makes ribbons. You might have to test it to see if it's done. Pipe a small amount on your sheetpan. If it keeps a little bit of a top when piped, then you have to mix it a bit further, if it spreads really fast, you have gone too far and your macaroons will turn out flat.

When you have the right consistency, place the mass in a pastry bag with a number 5 tip and pipe small rounds onto sheetpans lined with parchment or silpat. While the tops are still wet, sprinkle the ground pink peppercorns on top. Let them dry at room temperature for at least 45 minutes to an hour.

Have the oven preheated to 350 degrees. Place one sheetpan in the oven at a time and reduce the temperature to 300 degrees. Bake for 10 minutes and rotate sheetpan and bake for another 10 minutes. Test to see if they are done by picking one up and seing if it still sticks to the paper or not.

Strawberry Sorbet

1 1/2 cups fresh strawberry puree (I didn't strain it)
Juice of half a lemon
1/2 cup sugar
1/4 water

Make a syrup with the water and the sugar by quickly boiling it until the sugar dissolves. Remove from heat right away. Let the syrup cool in the refrigerator. Add the strawberry puree and the lemon juice and churn in ice cream machine. Freeze.

Post Title

→

Pink Peppercorn Macarons with Strawberry Sorbet

Post URL

→

https://mercymadame.blogspot.com/2008/05/pink-peppercorn-macarons-with.html

Visit Merci Madame for Daily Updated Wedding Dresses Collection

Macarons and My Love for Vanilla Beans

Sometimes I treat my ingredients as treasures or expensive clothes I buy and never wear. That is what happens to me with vanilla sugar. I know, I know, it makes no sense. Let me explain. As you all know, vanilla bean prices are up the roof so when I use one, I can't just throw it away. I use it and reuse it. If I have used it in a custard, I rinse it in hot water to be able to add it to some sugar.

I have been accumulating large amounts of used vanilla beans that I place in a container of granulated sugar. That container probably holds about 250 grams of sugar and about 4 vanilla beans so you can imagine the fragrance that comes out of it when opened. I have been saving this sugar for some special occasion. You know, I don't have a specific recipe that calls for vanilla sugar and I don't want to waste it so I keep holding on to it like some expensive coat I cannot give away.







Last week, I decided it was time to use it but it had to be in something where the vanilla would really show. Vanilla macarons, that is!

I took my container of vanilla sugar with dried vanilla beans and I ground it in my small food processor. Oh goodness, the aroma that came out after I removed the top... Heaven. I wanted to sprinkle some on my hair and walk outside smelling like a big bowl of vanilla ice cream. Which reminds of me of my friend Julene. We went to high school together and I loved her smell. She used to wear a vanilla essential oil from The Body Shop that would always make me hungry.

Anyhow back to the macarons... I ground the vanilla sugar and passed it through a medium size sieve to get rid of the large pieces of dry vanilla. This is what I used to make the macarons an let me tell you, they are fragrant!!!










Vanilla Bean Macarons

180 grams almond flour
240 grams powdered sugar
140 grams organic egg whites, aged
3 grams egg white powder
2 grams fine sea salt
80 grams vanilla sugar

Make sure that the egg whites have been separated from the egg yolks the night before. This bit of aging really makes a difference in the macarons.

In a large bowl, sift together the almond flour, powdered sugar and sea salt. Set aside.

Whip the egg whites with the egg white powder until very fluffy, almost fully whipped. Start adding the vanilla sugar slowly while whipping. Whip to stiff peaks but not too much or the meringue will dry out. We want semi soft "ripples" still in the meringue.

Add the meringue to the almond flour mixture and fold with a spatula until a shiny mass forms. We want to achieve a batter that makes ribbons. You might have to test it to see if it's done. Pipe a small amount on your sheetpan. If it keeps a little bit of a top when piped, then you have to mix it a bit further, if it spreads really fast, you have gone too far and your macarons will turn out flat.

When you have the right consistency, place the mass in a pastry bag with a number 5 tip and pipe small rounds onto sheetpans lined with parchment or silpat. Let them dry at room temperature for at least 45 minutes to an hour.

Have the oven preheated to 350 degrees. Place one sheetpan in the oven at a time and reduce the temperature to 300 degrees. Bake for 10 minutes and rotate sheetpan and bake for another 10 minutes. Test to see if they are done by picking one up and seing if it still sticks to the paper or not.

Let them cool and then fill them with the buttercream.

And more on macarons, check out Tartelette for a full macaron tutorial (priceless!) and the witty and clever post on the war between the two French beauties the madeleine and the macaron at Cakespy. I can't get enough of those two!

Post Title

→

Macarons and My Love for Vanilla Beans

Post URL

→

https://mercymadame.blogspot.com/2008/04/macarons-and-my-love-for-vanilla-beans.html

Visit Merci Madame for Daily Updated Wedding Dresses Collection

Hazelnut Macarons with Gianduja Ganache

I have been visiting Veronica's Test Kitchen for a few months now, long before I even started my own blog. She has a beautiful blog and now, as most of you know, her own business, Petites Bouchees. That is so fantastic!

Last week, a couple of bloggers commented on how wonderful her macarons are. I love making my own macarons but I also love discovering what other people are making, so right after I read one of those posts, I sent Veron an email asking her if she was taking internet or phone orders. She promptly responded and I should be receiving my first box of Petites Bouchees around March 10th. I can't wait Veron!

But in the meantime, I have had requests from friends to make macarons. My next door neighbor is a macaron addict so I made this batch mostly for him. I surprised him early Saturday morning with a cone filled with hazelnut and gianduja macarons. He was very excited and that is what I enjoy the most. I love making people smile and happy and lick their mouths and their fingers... The other box went to Lena, the most amazing photographer who took my curly, blonde-haired boy's photos yesterday.





Macaron filled cone at my neighbor's door





We ate these in one afternoon with good coffee and great conversation

Hazelnut Macarons

181 grams hazelnut flour
243 grams powdered sugar, sifted
138 grams organic egg whites
3 grams egg white powder
2 grams fine sea salt
81 grams sugar

In a large bowl, sift together the hazelnut flour, powdered sugar and sea salt. In an electric mixer, combine egg whites with the egg white powder and whip to soft peak. Slowly start adding the granulated sugar. Continue whipping until a stiff meringue forms.

Add the hazelnut flour mixture to the meringue. Fold the meringue into the dry ingredients with a spatula until all incorporated and we get a shiny mass.

Pipe the macarons onto a sheet pan lined with parchment paper or silicon mat. Sprinkle some hazelnut flour on top of the macarons. Let them dry for 30 minutes at room temperature.

Bake at 325 degrees for 10 minutes, then rotate the sheet pan for even baking. bake another 5-7 minutes.



For detailed instructions click here and see my previous macaron recipe.

Gianduja Ganache

80 grams heavy cream
160 grams gianduja

Chop the gianduja into a bowl. Boil cream and pour it over the gianduja. Stir until the chocolate is all melted. Let it rest at room temperature until it cools down and it can be piped. Pipe some of the ganache on a macaroon and top it with another one that is similar size.

If you can't find any gianduja, you can use milk chocolate and some roasted, ground hazelnuts. Toast the hazelnuts and finely grind them in a food processor. They might even start to release some of the oil and make a paste. That is also good. Combine the milk chocolate, the ground hazelnuts and make a ganache with the cream.





Macarons before going in the oven



Macarons after they came out of the oven



Boxed macarons

Post Title

→

Hazelnut Macarons with Gianduja Ganache

Post URL

→

https://mercymadame.blogspot.com/2008/03/hazelnut-macarons-with-gianduja-ganache.html

Visit Merci Madame for Daily Updated Wedding Dresses Collection

Lavender and Orange Macarons

I never saw or tasted French macarons until I was 18. It was my first trip to Paris and I remember seeing colorful pyramids in many patisserie windows. My family made almond macaroons but they were very different, cluster almond cookies.

I love how colorful, versatile and delicate macarons are but what I love the most is how temperamental they are. Yes, temperamental. It is almost like they are testing your baking and science skills. They are challenging and intimidating if you have never made them before. This is also one of those recipes that you cannot just read about, you really have to look at your ingredients, the humidity in your kitchen, your oven… many factors involved here.

The basic macaron recipe has been adapted from a recipe by Sebastien Cannone, MOF, chef instructor and owner of the French Pastry School in Chicago. I have been to four of his classes and he is phenomenal. Not only is he a technical genius, he focuses very much in the quality of ingredients, flavors and all senses involved in the culinary experience. On top of that, he is a great communicator… Very, very inspiring man.

I would say that there are several keys to a beautiful macaron. One is that the egg whites we use are somewhat old. This means that some water content has evaporated and more solid matter is left which will help in the stability of the meringue. For that, I separate the egg whites from the yolks a couple of days before I am going to make the recipe. I leave the egg whites in a bowl uncovered in the refrigerator until I am ready to use them.

The type of oven also plays a big role in the outcome. I am afraid it might take several batches of ruined macarons to come up with the perfect ones. The oven temperature and how even the heat is distributed is key. So test a couple of times.




I would describe these macarons as lavender and orange scented rather than full, bursting flavor ones. I like the hint of lavender and the freshness of the orange against the almond. I love almonds so I really wanted these macarons to be simple.

So finally, here is the recipe.

LAVENDER AND ORANGE MACARONS

Makes about 4 dozen small macarons

181 grams almond flour
243 grams powdered sugar
138g egg whites
3 grams egg white powder
2 grams of finely ground sea salt
81 grams granulated sugar
Zest of one orange
5 drops of blue food coloring (I used a natural food coloring made from blueberry concentrate)
dried lavender leaves

In a large bowl, sift together the almond flour, powdered sugar and salt. Set aside.
In the bowl of an electric mixer, add the egg white and the egg white powder. Whip in medium speed until egg whites start to increase in volume. I know a lot of recipes say to whip the egg whites at high speed but I find that it is better to start slower to build a better structure for the meringue.

When the egg whites are almost fully whipped and very fluffy, slowly start adding the sugar, sprinkle it in. After all the sugar is incorporated, continue to whip the meringue in high speed now until stiff peaks have formed. This is when we will add the orange zest and the food coloring.

Add the dry ingredients to the meringue and with a spatula, fold the meringue into the dry ingredients. This is called “macaroner” and is also a tricky part. It is better to fold slowly and test a couple of macarons because it is possible to over fold this mixture. We are looking for a shiny mass. For this amount of ingredients, I would say that it will only take about 10 to 15 strokes. But again, it is better to check for consistency. We are looking for a mass that spreads a little but not too much otherwise our macarons will be flat.

Pipe the mass onto half sheet pans lined with silpats. Sprinkle the wet macarons with dried lavender leaves. Make sure to pick out any stems or hard pieces.

Let them sit at room temperature for about 30 minutes so they dry. We want the tops to not stick to our finger when we touch them. This will ensure a crack-free macaron.





Have your oven preheated at 325 degrees. Bake one sheet pan at a time positioning it in a middle rack. Bake for about 8 minutes and rotate sheet pan to ensure even baking. It should take about 14 minutes but that depends on the oven. We want to be able to pick up the macaron without it falling apart but we don’t want to over bake it either. It is better to bake it slowly so no browning occurs.

Remove them from the oven and slide the silpat onto a cold surface. Let them cool on the silpat.

ORANGE BUTTERCREAM FILLING

I don’t ever follow a recipe for buttercream. When I was in culinary school my chef instructor, chef Schmidtke drilled in my head the numbers 1-2-3, meaning 1 part of egg whites, 2 parts of sugar and 3 parts of butter. So that’s what I follow.

50 grams of egg whites
100 grams of granulated sugar
150 grams of room temperature unsalted butter
Zest of one orange

In the bowl of an electric mixer, whisk together egg whites and the sugar lightly. Place over a water bath until sugar is dissolved and the mixture is warm to the touch. Bring bowl to the electric mixer and whip until stiff peaks form. Add butter, a tablespoon at a time while whipping. Add the orange zest and mix until incorporated.

Pipe a teaspoon of the buttercream on a macaron and top with another one that is similar size.


I know I probably bored you with all my extra comments but I hope you try to make them. They are worth the effort for sure!

Post Title

→

Lavender and Orange Macarons

Post URL

→

https://mercymadame.blogspot.com/2008/01/lavender-and-orange-macarons.html

Visit Merci Madame for Daily Updated Wedding Dresses Collection