Black Cocoa Chocolate Galaxy Cake

 

Did you know there’s a thing such as black cocoa powder? Yep, the same type that Oreo’s are made from. You can buy it online. I purchased some quite a while back from King Arthur when I make homemade style Oreo’s and I wanted to play around with some colors on top of some black buttercream. I tweaked this buttercream from Sweetapolita’s recipe for glossy black buttercream slightly, as well as her recipe for black cocoa cake on her site that is called Glam Rock Cake. It was super fun to play around with smearing some other colors on top of the black frosting to get the galaxy look. I always use Americolor gel color paste; and besides the super black that was used in the frosting, I used electric blue, electric purple and electric pink along with some white to get my galaxy look. You have to start with a black smooth canvas then randomly smear on little dabs of the colors and then take your bench scraper to lightly mix the colors. I then took some silver luster dust mixed with a little super white gel food color and thinned it with a tiny bit of vodka to get the right consistency to splatter on the white space matter. I also “threw” (literally) on some tiny edible silver stars for the final flourish.

The galaxy styled cake was a surprise birthday cake for a friend of mine in my church group, and he loved it!

The inside of the cake is black velvet filled with cream cheese frosting and fresh raspberries. The raspberries help counteract the sweet contrast of the buttercream. I love how it looks also when you slice into it. I used bittersweet chocolate in the frosting but in hindsight; since the black cocoa is a very forward flavor, if I make it again I would use half semi sweet and bittersweet as I thought it was a little too bittersweet for my taste, but it was delish none the less.

 

Black Cocoa Galaxy Cake

Black Cocoa Cake

recipe: from Sweetapolita Glam Rock Cake

2 1/3 Cup all purpose flour

3/4 Cup plus one Tablespoon best quality black cocoa powder (I used King Arthur brand)

1 1/2 tsp. baking powder

3/4 tsp. salt

1 1/2 Cups buttermilk, room temperature (or mix one cup whole milk with 1 Tbsp. + 1 1/2 tsp. vinegar and let sit for at least 10 minutes)

1/2 Cup hot coffee

1 Cup unsalted butter, room temp

2 1/2 Cups packed light brown sugar (it seems like a lot; but the cake needs it)

2 tsp. vanilla

4 large eggs, room temp

1/4 cup mayonnaise, room temp

1 1/2 tsp. baking soda

1 tsp. distilled white vinegar

 

Preheat the oven to 350° F and spray three 8 inch pans with baking spray and line with parchment circles.

In a bowl sift together the flour, black cocoa powder, baking powder, and salt and set aside. In a large glass liquid measuring cup mix together the buttermilk and coffee. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment ,or in a large bowl with a handheld mixer, cream the sugar and butter on medium speed until light and fluffy; about 8 minutes. Add the eggs one at a time, mixing well in between, stopping frequently to scrape the sides and bottom of the bowl. Add in the vanilla and mix gently. Decrease the speed to low and add in one third of the flour mixture until just combined. Add in one half of the buttermilk/coffee mixture. Add in the remainder of the flour mixture alternating with the buttermilk mixture, ending with the flour mixture until combined; being careful not to overmix. Remove the bowl and carefully mix in the mayonnaise.

In a small bowl quickly mix the baking soda and vinegar and quickly add to the batter, whisking until smooth.

Divide the batter evenly amongst the pans and bake in the preheated oven for about 25-27 minutes until the cake springs back when lightly touched and the cake just starts to pull away from the pan. Let the cakes cool in the pans for 10 minutes, then invert out onto a wire rack to cool completely.

 

Black Glossy Fudge Frosting

recipe from Sweetapolita 

1  Cup unsalted butter, softened

2 cups confectioners sugar

pinch of salt

6 Tbsp. black cocoa powder  (I used King Arthur brand that I purchased online)

2-3 Tbsp. hot water

1/4 cup sour cream

3/4 tsp. vanilla

pinch of salt

2 oz. semisweet chocolate chips (melted along with the bittersweet chips)

2 oz. bittersweet chocolate chips

gel paste color in super black (Americolor)

In a large bowl, using a hand held mixer beat the butter until pale and fluffy; about 6 minutes. Sift the confectioners sugar, salt, and the cocoa together and add in and mix on low first to avoid a mess, then add in the hot water and sour cream and mix to combine. Increase the speed and beat for about 2 minutes to combine. Add in the melted chocolate chips and beat for another minute or two to combine. Add in about 1/2 tsp. of the black gel paste color and beat to combine. Let the frosting sit for about 15 minutes (it darkens as it sits) and then add a little bit as necessary to achieve the color you want. Note; the frosting darkens considerably after sitting. I made the frosting the day before and let it sit covered in the bowl on the counter and it went from very dark brown to black; so if you have time; make it the day before so you can gauge the blackness of the final product.

For decorating the galaxy look: 

White vanilla purchased frosting (you want a white white color so your colors are not off) for coloring small bowls of divided frosting with electric blue, electric purple, and electric pink (all Americolor gel colors) to use for decorating the outside of the cake.

Note: I also used a small amount of silver luster dust mixed with bright white Americolor and vodka to achieve a thickened liquid consistency to “splatter” on the outside of the cake using a clean small paintbrush (that I buy in the craft store- and use solely for this purpose). Clean afterwards and you can reuse and store in your containers of gel colors to have handy.

To decorate; after your cake is smoothed with your final black frosting; smear on random small amounts about 1 inch of each colors randomly around the cake and gently smooth using your bench scraper going around the cake and adding in colors as needed to achieve your final look. Avoid smoothing too much; you want spots of color to show. I also add on some white frosting and gently smooth to get some gray color. While the frosting is still sticky; if you want toss against the sides with edible silver stars and splatter with your mixed silver luster dust/white gel color/vodka mix.

 

Fluffy Cream Cheese Filling

recipe: sweetapolita

1/2 Cup unsalted butter, room temp

1 1/2 Cup confectioners sugar

pinch of salt

1 tsp. vanilla

1/4 tsp. fresh lemon juice

8 oz. softened cream cheese, cut into small cubes

2 (6 oz.) containers fresh raspberries, washed and dried

In the bowl of an electric mixer with the paddle attachment beat the butter on medium speed for 5 minutes. Add the confectioners sugar, vanilla, lemon juice and salt and decrease the speed to low and beat for one minute. Increase the speed to medium and beat until fluffy; about 4 minutes. Reduce the speed to medium low and add in the cream cheese and beat until smooth, about one minute. Try not to overbeat as the frosting will become too loose if you fdo. Fill the cakes by gently spreading one half of the frosting over two of the cakes and placing the raspberries onto the frosting, and then gently smushing them down onto the frosting before topping with the next cake layer; repeat with the second cake layer, and top with the third cake layer and frost the outside of the cake with the black frosting and decorate as described above.

 

 

 

bonus photos of some galaxy macarons I made; but decided not to use in the end

 


Oreo (Cookies and Cream) Macarons

There are times I crave an Oreo. I mean, seriously there is nothing like an Oreo. Now snuggle a piece of that favorite cookie down into a blanket of oreo buttercream between two crisp but chewy delicious macarons and I’m telling you it’s divine.  I spent the better part of a week working on my recipe. Made some with cocoa inside, some with spirls, non swirls, some without a piece of cookie inside….you get the idea.  Last week I went a little manic macaron nuts and became obsessed-baking off tons of shells playing around with some new colors I bought and although these little morsels are colored grey I did have to play around even with the amount of black I added until I was happy with that shade of grey. Fifty shades of grey indeed.  I realized what elevates these to another level is to break off a piece of cookie and snug it down into the filling before topping if off. The surprise inside bite of that cookie and cream is delish. The Husband proclaimed “Hey, these are a keeper!” He usually loves everything I make but when he hollers back that statement after the first bite I know he really loves the recipe. He yelled that from the other room the other night after I casually dropped one in his hand while passing through the kitchen.

Oreo Macarons

 

Oreo Macaron Shells

124 g confectioners sugar

140 g almond flour

108 g fresh egg whites (I don’t age mine)

110 g granulated sugar

1/4 tsp. cream of tartar

  1. In a food processor place the almond flour and confectioners sugar and run for 30 seconds. Stop and scrape down the sides so the mixture settles into the processor bowl. Repeat this 2 more times, then sift mixture through a strainer (it doesn’t have to be fine) over a large bowl (I use a 5 quart size stainless steel bowl). Preheat the oven to 300° F convection, 325° F for non convection setting. Prepare two baking sheets with Silpat mats. I use these mats by Velesco (you can get 2 for 13 dollars on Amazon).
  2. In the bowl of a stand mixer place the egg whites, sugar, and cream of tartar and whisk by hand to combine. Place over a ban marie and stir gently for about 5 minutes until the mixture reaches about 130 F or when you touch the mixture with your index and thumb fingers you don’t feel any sugar crystals. Remove from the heat and place on the stand mixer fitted with the whisk attachment and start the meringue by running mixer on power level 4 (Kitchen Aide) and run for about 3 minutes.  Stop once to scrape the sides of the bowl to push down the mixture that appears on the sides.
  3. Increase mixer then to power level 6 and run for 3 minutes.
  4. Increase mixer to power level 8 and run for 3 minutes.
  5. Stop mixer and with a bamboo skewer or toothpick add in a bit of black gel food color (I use Americolor).
  6. Increase mixer to power level high (10) and run for 1-3 minutes or until the meringue is stiff peaks and it has started leaving tracks in the meringue and a good portion has collected inside the whisk . A sign that meringue is ready is there will be a good amount collected within the whisk and if you turn the bowl upside down the meringue will not slip or move. If you stop the mixer and tap the whisk gently on the side of the mixer bowl it will look like a bird beak; the meringue is stiff but it has a slight hooked curve when holding the whisk horizontally. If the color does not appear to be mixer to your liking at this point I add in any color and mix gently by; being careful not to overmix.
  7. Add one half of almond flour/sugar mix and start folding with a rubber spatula until mixture starts to look cohesive. Add in the remaining half and continue to gently fold, stopping occasionally to scrape the sides and bottom of the bowl as needed. The batter is perfect when you lift up the spatula and tip the pointed end of the spatula down and ribbons of batter fall smoothly back into the bowl. I like to gauge its ready when I can count 6-7 ribbons falling without breaking and I can “draw” a figure 8 with the batter when lifting the spatula and letting it fall into the bowl. Fill your pastry bag by using a heavy tall cup or mason jar to hold your pastry bag with the top folded over the glass. When preparing your bag after you drop in your round tip (I use Ateco 804), twist the bag right above the larger end of the tip and push it down into tip. Fold the top 4 inches of the bag over the jar or glass.
  8. Let the batter fall right into the bottom of the bag and continue filling to ensure you don’t get air bubbles. When ready to pipe and all of the batter is in the bag, twist the top of the bag and when ready to pipe, push down with your dominant hand to force the bottom of the tip to open.
  9. Pipe the batter onto prepared baking sheet with 30 macarons per sheet. Six across the long side, and five rows perpendicular. Take the sheet pan and let it drop onto the counter about 5-7 times, then look for any visible air bubbles and pop with a toothpick or bamboo skewer. Bake the first tray right away (no resting), in a preheated (convection oven if you have at 300° F , 325° F for NON convection oven*) for about 16-18 minutes or until the cookie does not wiggle when attempting to check by carefully grabbing both sides of a cookie and gently testing. Let the tray rest on a wire rack and then bake the second tray.  After the cookies have cooled about 8-10 minutes turn them upside down and let the cool on the tray until completely cooled. (I find this helps prevent hollow shells). Cool the cookies completely and pipe the buttercream between two cookies and sandwich together.

*A word about oven temperatures: EVERY one’s oven is different and after painstaking doing several batches of macarons I determined that in MY oven 300° F low convection setting is best for me. Check your oven temperature against a thermometer placed in the middle of your oven. Some people bake there’s at 285, 290, 310 etc. unfortunately it’s something that you have to play around with and determine what is best for you and your oven. 

Cookies and Cream Filling

60 g softened unsalted butter

150 g confectioners sugar

2 Tablespoons heavy cream

3 Tablespoons finely crushed Oreo cookie crumbs (discard filling)

extra Oreos broken into small pieces  (with filling)

In a medium bowl cream together the butter and confectioners sugar with a rubber spatula. Add in the heavy cream and stir vigorously to combine. Stir in the cookie crumbs.  Keep chilled until ready to use then stir gently and place into a pastry bag with a large open tip.

Fill and sandwich two cookies together with the buttercream and before topping with the second cookie place a small piece of oreo into the buttercream. If desired, roll the sides into crushed cookie crumbs. Let assembled macarons chill in a covered container in the fridge for one day for ideal texture. Serve a room temperature.

Here are some of my other batches where I swirled the batter with extra black color.

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Sometimes I like to dip one side of the assembled cookie into Oreo crumbs for a dark/light look.


Pistachio~Rose Cake: Pistachio Cake with Pistachio and Rose Buttercream

 

I think everyone knows my obsession now with rose flavored desserts, and pistachio and rose are like BFF’s. Since I had some rose buttercream leftover from my macarons it gave me an idea to come up with a recipe for pistachio and rose cake. I still ended up making buttercream since my leftovers weren’t enough but no bother it was a good excuse to make a layer cake. A word to the wise since pistachios are a bit expensive- make sure you buy them from a purveyor who’s supply is quickly turned over and store them if not using right away in the freezer. I had bought some a while back (even stored them right away in the freezer) but when I thawed them they were rancid. It was from a bulk bin of nuts so I think they sat there a while. Anywho…I digress. This cake turned out to be one of my absolute favorites of all time. It kind of reminds me of the preppy pink and green from the 80’s. Muffy and Biff would be proud. I admit I bumped up the color of the cake with a bit of mint green gel food color just because I found it added that extra pretty preppy punch from being nicely dressed to va va voom.

 

Pistachio Cake, Rose~Pistachio Buttercream

Pistachio Cake 

yield: 8 inch 3 layer cake or ~ 24 cupcakes

 

3 Tbsp. Confectioners sugar

1 C + 2 Tbsp. unshelled pistachio pieces (I get mine from Trader Joes)

3 Cups all purpose flour

1 Tbsp. + 1  1/2 tsp. baking powder

3/4 tsp. kosher salt

1  1/2 C sugar

1 Cup + 2 Tbsp. unsalted butter, room temp

4 1/2 large eggs

1 Cup + 2 Tbsp. whole milk, room temp

1  1/2 tsp. vanilla extract

3/4 tsp. pure almond extract

mint green gel food coloring (optional)

 

 

In a food processor place the confectioners sugar and the pistachios and grind/pulse until finely chopped with some nuts being ground into a coarse powder. Set aside.

Preheat the oven to 350° F. Prepare 3 eight inch cake pans with baking spray and line the bottoms with parchment paper and spray lightly again. Note: If you only have 2 pans, you may bake the third one separately after allow the pans to cool.

In a separate bowl place the flour, baking powder, and salt and stir to combine well. Set aside.

Cream the sugar and the butter until soft and fluffy. Add the eggs one at a time and beat on medium speed until combined. Note: mixture will look somewhat curdled (don’t worry-mixture will come together). Add in half of the flour mixture on medium speed, stopping to scrape down the mixer bowl as needed. In a glass measuring cup mix the extracts with the milk. With the mixer running, stream in the milk and beat on low speed until combined. Add in the last half of the flour mixture and beat until combined. Stop the mixer and scrape down sides and bottom of bowl to combine everything well. Add in the ground nut mixture and fold with a rubber spatula until combined. Divide the batter evenly among the 3 pans. Bake in preheated oven for ~ 24 minutes or until the cake has a few moist crumbs when pierced with a wooden skewer, or when pressed lightly the cake springs back. Allow the cakes to cool on a wire rack until cool.

Pistachio Sugar Syrup (optional)

1 Cup water

1 Cup sugar

4 drops Pistachio flavored concentrated essential oil for baking (such as Lorann brand) (found in cake supply stores)

Boil the water and sugar until the sugar dissolves, then allow the mixture to cool for 15 minutes and add in the drops of the pistachio flavored oil.

Pistachio Paste

1/2  Cup shelled unsalted & roasted pistachio nuts

6 Tbsp.  sugar

1 1/2  Tbsp. water

1 Tbsp. pistachio oil (or vegetable oil)

1. Prepare a sheet pan with either a Silpat or by lightly greasing with vegetable oil.

2. Pour the water in a saucepan and then add the sugar. With a clean finger mix the sugar and water until it looks like wet sand. Have a cup of water with a clean pastry brush placed in the cup.  Bring the sugar to a boil stirring to dissolve the sugar. Once sugar dissolves-stop stirring. If sugar crystals form along the sides of the pan; use the wet pastry brush to let water drip down to dissolve the crystals. Continue to cook until the mixture comes to a light caramel color. Remove the pan from the heat and stir in the nuts. Return to the heat and cook until comes to a medium amber color. Working quickly- pour the nut mixture onto prepared pan and with a heat proof spatula do your best to flatten out nuts. Allow the nuts to cool until they become hard.

3. Once mixture is hard and completely cooled- use your hands to break apart any large clumps. Place the mixture in a food processor and pulse several times to initially break up the mixture. Proceed to process the mixture until it starts to form a thick paste. When the blade no longer seems to move add the oil and continue to process until as smooth as possible. Leftover should be stored in an airtight container in the freezer.

Buttercream

5 egg whites

1  1/2 Cups sugar

4 sticks unsalted butter, cool but not cold

2 tsp. vanilla

2 Tbsp. + 1 tsp. pistachio paste

1/4 + 1/8 tsp. Rose water (I like Nielsen Massey brand)

mint green gel food color

deep pink gel food color

In the bowl of a stand mixer combine egg whites and sugar. Set over a saucepan of simmering water and whisk until mixture is hot and sugar is dissolved. Remove bowl and place on mixer and beat until stiff meringue forms and bottom of mixer bowl is cool to touch; about 5 minutes. Add softened butter one tablespoon at a time until all is incorporated. Add vanilla,  then beat until smooth. Divide buttercream evenly into two bowls.

To one bowl add the pistachio paste and mix well with a spoon or spatula. Add in a tiny bit of mint green gel color using a toothpick, and stir to combine. Add more a little at a time until desired color is achieved.

In the other bowl add the rose water and stir to combine. Add in the deep pink gel color using a toothpick, and stir  evenly to combine until desired color is achieved.

If using the simple syrup: brush each cake liberally with the syrup and allow to seep into the cake a while before stacking and assembling the cake.

Fill a piping bag with each pistachio buttercream and rose buttercream side by side. Using a spiral technique pipe a layer of buttercream over the surface of cake round and stack the next round of cake on top. Continue til all three are stacked. Pipe rows of alternating flavored buttercream onto sides and top of cake and smooth as necessary to create a two toned affect.

 


Mini Rose Cupcakes With Sugared Rose Petals

rose cupcake with vanilla bc and sugared rose petalrose cupcake

This is my new favorite way to bake mini cupcakes-in “party cups”. The cake does not stick and they push right out- no peeling of paper needed. Perfect for a party! I was in one of those girly, pretty in pink kind of moods today, so decided to make mini rose cupcakes. You can pair the cupcakes with either pistachio buttercream or vanilla buttercream, but they are especially pretty with sugared rose petals.  I chose to divide the vanilla buttercream and tint half of it with rose pink. Pistachio and rose is a classic combination-made popular by middle eastern and certain cultures. If you use rose flavor- just make sure to use a subtle amount because they flavor can turn soapy tasting if too heavy.

rose cupcakes with pistachio bc and rose petals

rose cupcakes with pistachio buttercream and sugared rose petals

 

Rose Cupcakes

(yield: 24-28 mini cupcakes)

1  1/2 Cup + 2 Tbsp. Cake flour

1  1/2 tsp. baking powder

1/2 tsp. salt

1/2 Cup (1 stick) unsalted butter, softened

3/4 Cup sugar

3 (Lg,) egg whites (room temp)

1 tsp. vanilla

2  tsp. rose water (make sure to use rose water and NOT extract)

1/2 Cup milk (room temp)

1. Preheat the oven to 350° F. Prepare mini muffin tins with paper liners or use “party cups” as I have done here. If you use party cups you simply place them on a sheet pan; no other prep is needed.  In a medium bowl whisk together the flour, baking powder, and salt, set aside. In the bowl of a stand mixer cream together the butter and sugar until light and fluffy; about 2 minutes. With the mixer on medium low speed, add the egg whites one at a time, stopping to scrape down the sides and bottom of the bowl. Mix until combined. Mix in the vanilla and rose water. Starting with the flour mixture add 1/3 of the mixture alternating with the milk in two additions, ending with the flour mixture. Note: if you desire you can add a little pink gel food coloring paste if you want a pink colored cake.

2. Fill the cups or tins 2/3 full with batter. The batter really rises, so resist the urge to fill them further. Bake in a preheated oven at 350° F for about 10-12 minutes or until a wooden skewer comes out clean or if you press on them lightly the cake springs back.  The cakes will not brown. Frost  cooled cupcakes with either Pistachio Buttercream (recipe below) or Vanilla Buttercream, decorate with optional sugared rose petals.

Pistachio Paste

1 Cup shelled unsalted & roasted pistachio nuts

3/4 Cup sugar

3 Tbsp. water

2 Tbsp. pistachio oil (or vegetable oil)

1. Prepare a sheet pan with either a Silpat or by lightly greasing with vegetable oil.

2. Pour the water in a saucepan and then add the sugar. With a clean finger mix the sugar and water until it looks like wet sand. Have a cup of water with a clean pastry brush placed in the cup.  Bring the sugar to a boil stirring to dissolve the sugar. Once sugar dissolves-stop stirring. If sugar crystals form along the sides of the pan; use the wet pastry brush to let water drip down to dissolve the crystals. Continue to cook until the mixture comes to a light caramel color. Remove the pan from the heat and stir in the nuts. Return to the heat and cook until comes to a medium amber color. Working quickly- pour the nut mixture onto prepared pan and with a heat proof spatula do your best to flatten out nuts. Allow the nuts to cool until they become hard.

3. Once mixture is hard and completely cooled- use your hands to break apart any large clumps. Place the mixture in a food processor and pulse several times to initially break up the mixture. Proceed to process the mixture until it starts to form a thick paste. When the blade no longer seems to move add the oil and continue to process until as smooth as possible.

Swiss Meringue Vanilla Buttercream

4 large egg whites

1 Cup sugar

3 sticks unsalted butter, room temp

2 tsp. vanilla

In the bowl of a stand mixer combine the eggs whites and sugar and place over a pot with simmering water. Whisk the egg whites and sugar and heat until the sugar has dissolved and the mixture is about 160 degrees F on an instant read thermometer* (*alternatively- you can feel the mixture with your first two fingers and if you don’t feel any sugar granules then it is ok). Turn off the heat. Attach the mixer bowl onto the mixer with the whisk attachment and whisk the mixture on medium until the bottom of the bowl is almost cool to the touch and the mixture has turned into a nice stiff meringue.  This will take several minutes. With the mixer on medium high, add the softened butter one tablespoon at a time and continue to mix until all the butter is incorporated and the mixture is smooth. It will go through a curdled looking stage as it mixes; but don’t worry keep adding the butter and it will come together. Add in the vanilla and mix to combine.

For Pistachio Buttercream: Mix in 4-5 Tbsp. Pistachio paste (recipe above) and 1-2 drops of “Mint Green” colored gel paste

For PInk/White Vanilla Two toned Buttercream: Divide buttercream into two equal portions. Tint one half with 3-5 drops “Deep Pink Rose” colored gel paste- mix well to combine. Prepare a large piping bag by standing it upright in a tall glass fitted with chosen piping tip (such as star tip). Place one color down inside of the pastry bag and the other color down the other side; make sure to get the buttercream down all the way to the tip. I find it helpful to place each color inside a disposable pastry bag and squeezing each color down inside the bag.

For sugared rose petals: Place a small amount of liquid pasteurized egg whites (such as 100 % liquid egg whites) in a bowl. Have your organic (non pesticide) rose petals already cleaned and dried. Using a soft clean brush- brush each rose petal (front and back) and then sprinkle with fine granulated sugar. Place petals inside a mini muffin tin to dry. This is best done the day before you assemble your cupcakes- as it takes them several hours to dry completely.

Note: any leftover buttercream may be frozen in an airtight container. To use from frozen; allow buttercream to thaw at room temperature, then rewhip using the whisk attachment.


Pineapple, Coconut and Pina Colada Macarons

In my favorite dream I’m laying in a hammock swaying under a breezy palm tree sipping a cold pina colada. I have no job to return to, no bills to pay, I have thin thighs, and no worries what so ever. Oh, and there are no calories at all in my pina colada. It’s my dream, okay?  My personal beach butler is only there to return every so often to ask me if I want another drink… Yeah, nice fantasy, huh? At least in reality you can create a tasty macaron…

coconut and pina colada macarons

Coconut Pineapple Pina Colada Macarons

pina colada macs

Coconut Macarons

3 large egg whites (105 g) (room temperature)

pinch cream of tartar

1/4 cup (50 g) superfine sugar

1/2 tsp. coconut extract

3/4 Cup (72 g) almond meal, sifted

1/4 Cup unsweetened (desiccated) coconut

1 1/4 Cups (156 g) confectioners sugar

1. In the bowl of a stand mixer place the egg whites and cream of tartar and whisk on medium speed until foamy. Once they start to become foamy slowly add the 1/4 cup sugar and continue to whip until they are stiff. Towards the end of whipping add the 1/2 tsp. of coconut extract.  Hint: if you remove the bowl and turn it upside down and the whites do not slide out they are ready! (Just be careful when checking!)

2. In a separate bowl whisk together the almond meal, coconut, and confectioners sugar well to remove any lumps. Gradually add the mixture to the egg whites and mix/fold with a rubber spatula until mixture falls in sheets when the spatula is lifted. About every 5th fold lift the spatula up and let the batter fall back into the bowl.

3. Prepare a sheet pan with either Silpat or parchment paper and preheat the oven to 300° F. Pipe the macarons onto the prepared sheet pan about a quarter size with 1 1/2 inches space between. Note; if after piping there are visible peaks then the batter is too thick and could cause problems such as cracking or not rising correctly. Squeeze out all the batter back into the bowl (with firm pressure) and refill the batter back into the piping bag and re pipe.  Usually the act of doing this will thin the batter enough (without having to mix more) to get a more ideal thickness. Once you have piped the batter take the sheet pan and rap it on the counter a few times (3-6)  to release any air bubbles. If you still see any visible air bubbles pop them gently with a bamboo skewer or toothpick. Allow the sheet pan to sit for 30-60 minute to form a “skin” so when touched the batter is no longer tacky feeling.

4. Bake the macs for about 13-15 minutes until when touching the top of a macaron, the top does not wiggle or slide but is firmly set. If they look like they are getting too browned then cover with tinfoil for the last few minutes. Remove from oven and allow to cool completely on a wire rack. Do not attempt to remove until they are completely cool. Once cooled; fill with your choice of fillings such as purchased key lime curd, vanilla bean buttercream, purchased pineapple jam, or pineapple curd. See below for a few recipes.

Pineapple Macarons

3 large egg whites (105 g)

pinch of cream of tartar

1/4 Cup (50 g) superfine sugar

“Electric Yellow” gel food color (4-6 drops)

2 Tbsp. finely ground pineapple powder (from purchased freeze dried pineapple)

1 Cup (96 g) almond meal

1 1/4 Cups (156 g) confectioners sugar

1.  In the bowl of a stand mixer place the egg whites and cream of tartar and whisk on medium speed until foamy. Once they start to become foamy slowly add the 1/4 cup sugar and continue to whip until they are stiff. Add the gel color paste towards the end of the whites becoming stiff.

2. In a separate bowl whisk together the almond meal, pineapple powder, and confectioners sugar well to remove any lumps. Gradually add the mixture to the egg whites and mix/fold with a rubber spatula until mixture falls in sheets when the spatula is lifted. About every 5th fold lift the spatula up and let the batter fall back into the bowl.

Follow steps 3 and 4 as above with the coconut macarons. Fill with Pineapple curd, pineapple jam or vanilla bean buttercream. For the pina colada macaron sandwich one coconut mac and one pineapple mac and fill with vanilla bean buttercream.

Vanilla Bean Buttercream

4 egg whites

1 Cup granulated sugar

3 sticks unsalted butter (room temp)

1 1/4 tsp. vanilla bean paste

In the bowl of a stand mixer combine egg whites and sugar. Set over a saucepan of simmering water and whisk until mixture is hot and sugar is dissolved. Remove bowl and place on mixer and beat until stiff meringue forms and bottom of mixer bowl is cool to touch; about 5 minutes. Add softened butter one tablespoon at a time until all is incorporated. Add vanilla bean paste,  then beat until smooth.

Pineapple Curd (click here for recipe link)