Caramel Apple Macarons

caramel-apple-macarons-to-celebrate-fall

Leftover caramel in the fridge is a very dangerous thing. Especially when you discover how good it is stirred into a cup of hot coffee. That leftover caramel got me thinking. Lately I’ve been kind of macaron obsessed. Don’t know why, but it seems to comes in waves. The macaron obsession is real. I was in Safeway and started daydreaming of macaron flavors (I know I’m weird) when I spotted this bag of dried green apples. I’m constantly on the lookout for freeze dried fruits to grind up to add to macaron batter. A quick side note: if you use freeze dried fruits they MUST be rock hard and not have any moisture to them or it doesn’t work.

Caramel apple season is upon us, and I’m so ready for apple desserts, so I thought it would be fun to come up with a caramel apple macaron.  Any more than 2 tablespoons of apple powder messes with the shell and it doesn’t come out right; so to amp up the apple flavor even more, I simply sprinkled some on top of the batter before baking. I also sprinkled some on top of caramel filling before capping off the macaron.

You could also cut a piece of the dried apple and smush it down into the caramel and cap off the macaron to achieve max flavor, but since I had some leftover ground up pieces of apple I chose to go that route. Or do both! I love how when you smush the top macaron onto the caramel all the little bits of dried apple are visible on the sides.

caramel-apple-macs-resized

Caramel & Green Apple Macarons

Caramel Filling

yield: about 1  1/2 Cups

200 grams granulated sugar (about 1 Cup + 1 tsp.)

pinch of kosher salt

2 Tbsp. water

90 grams unsalted butter (about 6 Tbsp.)

120 ml heavy cream (8 Tbsp.)

 

In a microwave glass measuring cup  place the heavy cream and microwave until very warm, and set aside. In a heavy saucepan place the sugar, salt, and water and stir gently to combine. Bring to a boil without stirring (brushing down the sides with a wet pastry brush if crystals form) and continue cooking until medium amber color. Carefully stir in the cream and whisk to combine. Stir in the butter and continue to cook for one more minute, then remove from the heat and set aside to cool for about 20 minutes. Pour caramel in a container and chill until ready to use. Note: If you want salted caramel stir in 1 teaspoon of either fleur de sel or kosher salt once you remove from the heat at the very end.

Green Apple Macaron Shells

yield: about 2 dozen macaron sandwiches

Freeze dried granny smith apples

165 gms almond flour

165 gms confectioners sugar

150 grams granulated sugar

115 grams egg whites (about 4 whites)

1/2 tsp. cream of tartar

electric green gel food color (I use Americolor)

mint green gel food color (I use Americolor)

 

In a high speed blender place a couple handfuls of the dried apple and pulverize until you achieve a fine powder. Sift through a fine mesh strainer and measure out 2 Tbsp. of the fine powder. Note-there will be some bigger pieces that remain and that’s okay, reserve those to sprinkle on top as well as adding to filling later.

In a food processor pulse the almond flour and confectioners sugar about 5 times. Sift into a bowl and whisk in the 2 Tbsp. of apple powder and set aside.

In the mixer bowl of a stand mixer place the room temperature egg whites and cream of tartar and whisk until foamy (I actually do this by hand). With the mixer on medium fitted with the whisk attachment, gradually add the granulated sugar in small increments then turn the mixer up to medium high and whisk for about 8 minutes or until meringue appears marshmallow like and stiff peaks are achieved. When the meringue is about 90 percent mixed add in a few drops of both mint green and electric green to your desired color; keeping in mind the color fades a bit when the shells bake.  Tip: to test if the meringue is ready, turn off the mixer and turn the bowl upside down.  The meringue should not shift or move, if it does mix a couple more minutes and test again.  Add the almond flour mixture to the meringue and fold several times until when lifting the spatula, the mixture falls back into the bowl in sheets or ribbons.

Prepare a sheet pan with either parchment paper or a Silpat liner. Pipe the macaron batter about 1 inch size circles leaving about 1 1/2 inches in between. Rap the sheet pan on the counter several times to release any air bubbles and then sprinkle generously with the reserved apple dust.

Preheat the oven to either 300° F or (275° F if using a convection oven). Bake the shells for 18-20 minutes; stopping halfway to cover the shells with tinfoil to prevent the apple pieces on top from getting too brown. To test if the shells are done wiggle one gently and if the top still moves then bake another minute or two and check again. Let the shells cool completely on the pans before removing.

Let the caramel sit out to soften a bit to piping consistency.  Pipe a small amount on one half of a shell and generously sprinkle some of the reserved apple dust and top off with another shell of the same size. Store the macarons in an airtight container in the fridge for at least 24 hours before bringing to room temperature to serve. store any leftover (as if) in the refrigerator.


green-apple-caramel-macs

green-apple-macarons-with-caramel-filling

 


Lavender Macarons

lavender macarons filled with lavender ganache

Lavender macarons with white chocolate lavender ganache

There is a sad fact about macarons- and I’m sure you’ve already figured it out. Sometimes these cute, delightful, little suckers just don’t come out right. You scratch  your head and wonder, “What in the heck did I do wrong?” Well, you are not alone. Even though I have made thousands of them, Lord knows, I  have a bad macaron day every now and then. As a result I’m constantly searching out new ideas and ways to master these little gems. I recently spent a good part of a day playing with different techniques and recipes and played around by adding in some dried egg white powder. I was pleasantly surprised at the outcome- they came out delightfully chewy and had the perfect texture. Now that I live in Arizona and the climate is dry I am playing around with different (French method technique) recipes as the humidity here is not as much a factor, although it is still monsoon season here so lately the humidity has been high. Adding in some dried egg white powder can help with humid weather conditions.

I highly recommend the book “Les Petit Macrons” which includes several recipe methods for macarons that includes great photos and trouble shooting tips as well. Plan ahead and make the lavender ganache the day before if you have time, as you will need the extra time to allow the lavender to steep to develop flavor.

Lavender Macarons

recipe adapted from “Les Petits Macarons” by Kathryn Gordon & Anne McBride

165 g ( 1  1/4 C) almond flour

165 g  (3/4 C) confectioners sugar

1 tsp dried culinary (food safe) lavender

115 g  (1/2 C) egg whites (from about 4 egg whites)

150 g  (3/4 C) granulated sugar

1 Tbsp (5 g) powdered egg white

1/2 tsp cream of tartar

purple gel food coloring

1. In a food processor bowl place the almond flour, confectioners sugar and dried lavender, and pulse about 4-5 times to combine. Sift through a fine mesh strainer into a large bowl and set aside. Note; you can pick out any pieces of the lavender left in the strainer and add back into the almond four mixture. Prepare a sheet pan with either parchment paper or a Silpat. I prefer parchment. Note- try to pick very flat and not warped pans. If your pans appear a little warped sometimes lining with both Silpat on the bottom and then laying parchment paper on top can help.

2. In a stand mixer bowl place the powdered egg whites and granulated sugar and whisk with a hand whisk. Add in the egg whites and cream of tartar and whisk again. Fit the mixer with whisk attachment and mix on medium speed for about 10-11 minutes until a stiff peak stage. Stop the mixer when the white are about 90 % mixed and add in the gel food coloring and continue to mix gently until desired color. Note: to test if whites are at the correct stage- you can turn the bowl upside down and check; if the meringue does not shift or slide in the bowl then they are perfect!

3. Using a spatula quickly add the whites to the almond flour mixture and fold until mixture falls off  in sheets, when the spatula is lifted. To test a shell- place a small amount in a piping bag fitted with a round 1/2 inch circular tip and pipe out a round onto the parchment paper. If a peak forms but does not collapse after a minute or so, then the batter is too thick. Squeeze the batter back into the bowl (do not mix batter) but rather refill the piping bag and repipe the shells. Pipe about 1 inch size shells leaving an inch and a half in between each shell to allow for spreading. Lift the pan about 6 inches off the counter and let the pan slam onto the counter about 4 times to remove any trapped air bubbles. Set the pans on a flat surface and allow to sit for 30 minutes or until the top of the shells are no longer tacky when touched.

4. Preheat the oven to 300° F and bake for about 17-18 minutes turning pan hallway through front to back until shells appear firm at the foot if wiggled. Allow to cool completely over a wire rack. When cooled lift off carefully and pipe with ganache filling.

Lavender White Chocolate Ganache

1/2 Cup heavy cream

1 heaping tsp. dried (culinary) lavender

10 oz. good quality white chocolate (NOT white chocolate chips), chopped fine

Heat the heavy cream to just a boil and place in a small bowl with the lavender and let it steep for several hours (5-8 hours is ideal) stored in the refrigerator. Place the chopped chocolate in a food processor bowl fitted with the metal blade and pulse to chop the chocolate fine. Reheat the cream to a boil and strain out and discard the lavender. Add the hot cream to the chocolate in the  food processor and allow to sit for one minute, then turn on the processor and mix until combined and smooth. Store in bowl in the refrigerator until firm. Once firm, stir vigorously until smooth and place in a piping bag fitted with a large round tip. Pipe filling between two macarons to sandwich.


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 egg whites (room temperature)

pinch cream of tartar

1/4 cup superfine sugar

1/2 tsp. coconut extract

3/4 Cup almond meal, sifted

1/4 Cup unsweetened (desiccated) coconut

1 1/4 Cups 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 egg whites

pinch of cream of tartar

1/4 Cup superfine sugar

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

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

1 Cup almond meal

1 1/4 Cups 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)


Matcha Green Tea Macarons

There is something about matcha that I cannot resist. Matcha green tea ice cream, matcha macarons, matcha milk tea. The flavor is earthy and comforting. It’s not a flavor that everyone loves. I think you either love it or hate it. I happen to LOVE it. I personally can’t imagine anyone NOT liking it. It is divine in these macs. I deviated from my usual swiss meringue buttercream and opted for a more simple American style version here.

matcha green tea macarons
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Matcha Macarons 2

matcha macarons with matcha buttercream filling

matcha macarons

Matcha Macs 2

Matcha Macs 3

 

Matcha Green Tea Macarons

200 gms almond flour, sifted

200 gms confectioners sugar, sifted

2 teaspoons matcha green tea powder

75 gms egg white

1/8 tsp. mint green gel paste food coloring

200 gms granulated sugar

50 gms water

75 gms egg white

pinch of cream of tarter

1. In a large bowl combine the almond flour, and confectioners sugar, and matcha powder with a whisk. Add the 75 gms of egg whites, and green gel paste color and stir with a spatula to combine into a paste. Set aside.

2. In a bowl of a stand mixer fitted with the whisk attachment combine 75 gms of egg whites and the cream of tartar and begin whipping them on medium-high speed.

At the same time combine the 200 gms of  granulated sugar and water in a small saucepan on high heat; bring to 240° without stirring while whipping the egg whites on your mixer simultaneously. You want the cooking sugar syrup to reach 240 degrees at the same time your whites reach stiff peaks. To time this; keep the stand mixer next to the stove so you can peek at the whites while still watching your cooking syrup. If you notice the whites starting to get too stiff before the sugar is done; slow down the mixer to low-speed.

3. Once the syrup is at 240 degrees, stop/take off the heat and start pouring the syrup down the side of the mixer bowl slowly with the mixer running on slow-medium at the same time; careful not to let the syrup hit the whisk to prevent hard syrup forming. Once all the syrup is in, crank up the mixer and whip the whites until very glossy and stiff.

4. Take the whipped meringue and place on top of the almond mixture and start to  fold gently until all of the meringue is incorporated; careful not to deflate the mixture. You are looking for a thick consistency like lava. Fill a piping bag fitted with a 1/2 inch round tip and pipe the cookies on parchment lined sheet trays; leaving at least an inch space between cookies. Take the trays and rap them hard on the counter to release any air bubbles. Let the trays sit out anywhere from 30-60 minutes; as long as it takes until when you touch the top of the cookies they are dry and no longer tacky to the touch.

5. Bake the cookies double panned (placing one empty tray underneath the piped cookies) one tray at a time in a 325° oven for about 15-18 minutes until the cookies are no longer wet on the bottom and appear dry. Sacrifice one if you have to test. Let the cookies cool on the tray. Sandwich with the buttercream filling. Store the cookies in the fridge covered loosely for 8 hours or overnight; this helps the cookies become even more chewy as the moisture from the filling helps the texture of the cookie.

 

Green Tea Buttercream

1 stick unsalted butter, softened

230 gms confectioners sugar

3 tsp. lemon juice

1 tsp. green tea matcha powder

 

Cream together the butter and sugar until fluffy. Add in the lemon juice and matcha powder and beat until combined.


Chocolate Strawberry and Neapolitan Macarons

I am having a total 70’s flashback today (in reference to my childhood) thinking about Neapolitan ice cream. In the 70’s it was still the cheap square cardboard boxes when it came to ice cream, and you didn’t have a million flavors like we do today. Somewhere along the line we transitioned into circular ice cream containers. What’s up with that?

Neapolitan ice cream was a frequent in our house growing up. I loved the first glance of those perfectly proportioned lines of chocolate, vanilla and strawberry when you first lifted the lid on the container. I was a naughty girl and always scooped from the strawberry stripe only. I’m sure my Mother figured it out. If not-she is certainly right now- reading this. For some reason I was not much interested in the chocolate or vanilla. Today I have grown out of my strawberry obsession and am an equal flavor opportunist.

Neapolitan macarons. You get all 3 wonderful flavors at the same time. Give it a try….

I did a couple variations on flavors. You could use vanilla swiss meringue buttercream to fill all or also choose to divide some of them and fill with chocolate ganache or even strawberry buttercream.

neapolitan macarons

strawberry choc and neapolitan macs

neapolitan macaron closeupstrawberry mac and neapolitan macs

chocolate with neapolitan macs

Chocolate Macarons

200 gms almond flour, sifted

200 gms confectioners sugar, sifted

2  Tbsp. unsweetened cocoa powder

76 gms egg whites

200 gms granulated sugar

50 gms water

75 gms egg whites (room temp)

pinch of cream of tartar

1. In a large bowl combine the almond flour, and confectioners sugar and cocoa powder. Add the 75 gms of egg whites, and stir to combine. Set aside.

2. In a bowl of a stand mixer fitted with the whisk attachment combine 75 gms of egg whites and the cream of tartar and begin whipping them on medium-high speed.

At the same time combine the 200 gms of  granulated sugar and water in a small saucepan on high heat; bring to 240° without stirring while whipping the egg whites on your mixer simultaneously. You want the cooking sugar syrup to reach 240 degrees at the same time your whites reach stiff peaks. To time this; keep the stand mixer next to the stove so you can peek at the whites while still watching your cooking syrup. If you notice the whites starting to get too stiff before the sugar is done; slow down the mixer to low-speed.

3. Once the syrup is at 240 degrees, stop/take off the heat and start pouring the syrup down the side of the mixer bowl slowly with the mixer running on slow-medium at the same time; careful not to let the syrup hit the whisk to prevent hard syrup forming. Once all the syrup is in, crank up the mixer and whip the whites until very glossy and stiff.

4. Take the whipped meringue and place on top of the almond mixture and start to  fold gently until all of the meringue is incorporated; careful not to deflate the mixture. You are looking for a thick consistency like lava. Fill a piping bag fitted with a 1/2 inch round tip and pipe the cookies on parchment lined sheet trays; leaving at least an inch space between cookies. Take the trays and rap them hard on the counter to release any air bubbles. Let the trays sit out anywhere from 30-60 minutes; as long as it takes until when you touch the top of the cookies they are dry and no longer tacky to the touch.

5. Bake the cookies double panned (placing one empty tray underneath the piped cookies) one tray at a time in a 325° oven for about 15-18 minutes until the cookies are no longer wet on the bottom and appear dry. Sacrifice one if you have to test. Let the cookies cool on the tray. Sandwich with the filling. Store the cookies in the fridge covered loosely for 8 hours or overnight; this helps the cookies become even more chewy as the moisture from the filling helps the texture of the cookie.

Strawberry Macarons

Follow the same recipe as above except substitute the cocoa powder with 2 Tbsp. dried strawberry powder and add a few drops of deep pink food coloring gel in step one.

Vanilla Swiss Meringue Buttercream

4 egg whites

1 cup granulated sugar

4 sticks  unsalted butter

2 tsp. vanilla

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 and and beat until smooth. Use a generous 1 tsp. full to fill macarons.

Note: any leftover buttercream may be frozen. Store in an airtight container. To use: thaw at room temperature and rewhip with paddle attachment. You may also make strawberry buttercream by dividing adding in some seedless strawberry jam and whipping to combine.

Assembling Neapolitan Macarons: match up one chocolate and strawberry mac cookie and fill with vanilla buttercream. As an alternative you may fill some with chocolate ganache.

Small batch chocolate ganache

4 oz. semi sweet chocolate, chopped fine

3 oz. heavy cream

In a medium bowl place the chopped chocolate. Heat the heavy cream on high until small bubbles appear around the edges of the pan. Pour the cream over the chocolate and let sit for one minute before stirring to combine thoroughly. Place the ganache in the fridge while you make the cookies.


Black Sesame Macarons

There are grown up cookies and there are kiddy cookies. Guess what this is-this is a grown up cookie. The flavor is not something perhaps your 9 yr. old would like; nor even your 12 yr. old (as I found out), but it is good. This is the beauty of a good macaron. There are some really wild and crazy interesting flavors out there [in a good way] and this is one of them. I love anything with sesame seeds. I cannot go out for dim sum and NOT get a sesame ball. I simply cannot do it. There are times I crave for a sweet sesame rice ball and nothing will do. Days will go by and I will try to push it out of my brain. That damn sesame ball will keep calling my name. I cave every time. The Husband has been known to navigate the streets around Chinatown in (loop de loop like fashion) while I dodge into the congested bakery to claim my sesame ball. He knows when I get that wild look in my eye and proclaim I NEED a sesame ball that there is no turning back. The ticket has been bought- you are strapped into the seat and the ride is starting. Although this is not a sesame rice ball, it is my ode to the sesame seed in macaron form. If you want to go all out sesame-you can add some sesame powder to the vanilla filling as well and make it all sesame.

Black Sesame Macarons

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Black Sesame Macarons

200 gms almond flour, sifted

200 gms confectioners sugar, sifted

2  1/2 Tbsp. black sesame powder

75 gms egg whites

200 gms granulated sugar

50 gms water

75 gms egg whites (room temp)

pinch of cream of tartar

1. In a large bowl combine the almond flour, and confectioners sugar and sesame powder. Add the 75 gms of egg whites, and stir to combine to form a paste. Set aside.

2. In a bowl of a stand mixer fitted with the whisk attachment combine 75 gms of egg whites and the cream of tartar and begin whipping them on medium-high speed.

At the same time combine the 200 gms of  granulated sugar and water in a small saucepan on high heat; bring to 240° without stirring while whipping the egg whites on your mixer simultaneously. You want the cooking sugar syrup to reach 240 degrees at the same time your whites reach stiff peaks. To time this; keep the stand mixer next to the stove so you can peek at the whites while still watching your cooking syrup. If you notice the whites starting to get too stiff before the sugar is done; slow down the mixer to low-speed.

3. Once the syrup is at 240 degrees, stop/take off the heat and start pouring the syrup down the side of the mixer bowl slowly with the mixer running on slow-medium at the same time; careful not to let the syrup hit the whisk to prevent hard syrup forming. Once all the syrup is in, crank up the mixer and whip the whites until very glossy and stiff.

4. Take the whipped meringue and place on top of the almond mixture and start to  fold gently until all of the meringue is incorporated; careful not to deflate the mixture. You are looking for a thick consistency like lava. Fill a piping bag fitted with a 1/2 inch round tip and pipe the cookies on parchment lined sheet trays; leaving at least an inch space between cookies. Take the trays and rap them hard on the counter to release any air bubbles. Let the trays sit out anywhere from 30-60 minutes; as long as it takes until when you touch the top of the cookies they are dry and no longer tacky to the touch.

5. Bake the cookies double panned (placing one empty tray underneath the piped cookies) one tray at a time in a 325° oven for about 15-18 minutes until the cookies are no longer wet on the bottom and appear dry. Sacrifice one if you have to test. Let the cookies cool on the tray. Sandwich with the filling. Store the cookies in the fridge covered loosely for 8 hours or overnight; this helps the cookies become even more chewy as the moisture from the filling helps the texture of the cookie.

Vanilla Buttercream

2 egg whites

1/2 cup granulated sugar

2 sticks (1 cup) unsalted butter

1 tsp. vanilla

1/4 cup confectioners sugar (note: although not traditional in swiss meringue buttercream- it helps add a firmer structure to the filling)

Black Sesame Buttercream Filling Option: add 1-2 tsp. of black sesame powder (to taste) to the vanilla buttercream and mix well to combine.

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 and confectioners sugar and beat until smooth. Use a generous 1 tsp. full to fill macarons.


Cherry Chocolate Macarons

When I was growing up my Grandmother had a designated “candy cupboard”. She had many kinds of candy in that cupboard. My Mother was not fond of that cupboard.-but that’s what Grandmothers do- give anxious little children all the naughty pleasures our hearts desire. {Just in case you needed reminding}.  It took my sister and I all of  about 2.5 seconds at mach speed to launch head first into that cupboard once inside the door.  One of the things she always had was a box of chocolate covered cherries. I thought all Grandmothers had chocolate covered cherries in their cupboard. No, seriously.  I cannot remember a time when my Grandmother did not have those cherries. Yes, there were all sorts of goodies and other candies in that  naughty cupboard but the cherries is what always called my name. To this very day whenever I bite into a chocolate covered cherry I think of my Grandma.  Let’s face it, chocolate and cherry are a winning combo in anything.

Chocolate Ganache:

8 oz. semi-sweet chocolate chopped fine

8 oz. heavy cream

In a medium bowl place the chopped chocolate. Bring heavy cream to a boil; pour over the chocolate and let sit for about 1 minute and then slowly whisk gently to combine being careful not incorporate too much air. Let ganache chill in refrigerator until set.

Cherry Macarons:

200 gms almond flour, sifted

200 gms confectioners sugar, sifted

1/2 cup freeze-dried cherries

75 gms egg whites

1 dram of cherry flavoring (I used Lorann oil Cherry)

red food coloring as desired

200 gms granulated sugar

50 gms water

75 gms egg whites (room temp)

pinch of cream of tartar

1. In a food processor combine the confectioners sugar and freeze-dried cherries until the cherries have been pulverized. In a large bowl combine the almond flour, and confectioners sugar/chery mixture. Add the 75 gms of egg whites, and cherry flavoring  and stir to combine. Stir in gel red food coloring until batter is a deep red hue.  Set aside.

2. In a bowl of a stand mixer fitted with the whisk attachment combine 75 gms of egg whites and the cream of tartar and begin whipping them on medium-high speed.

At the same time combine the 200 gms of  granulated sugar and water in a small saucepan on high heat; bring to 240° without stirring while whipping the egg whites on your mixer simultaneously. You want the cooking sugar syrup to reach 240 degrees at the same time your whites reach stiff peaks. To time this; keep the stand mixer next to the stove so you can peek at the whites while still watching your cooking syrup. If you notice the whites starting to get too stiff before the sugar is done; slow down the mixer to low speed.

3. Once the syrup is at 240 degrees, stop/take off the heat and start pouring the syrup down the side of the mixer bowl slowly with the mixer running on slow-medium at the same time; careful not to let the syrup hit the whisk to prevent hard syrup forming. Once all the syrup is in, crank up the mixer and whip the whites until very glossy and stiff.

4. Take the whipped meringue and place on top of the almond mixture and start to  fold gently until all of the meringue is incorporated; careful not to deflate the mixture. You are looking for a thick consistency like lava. Fill a piping bag fitted with a 1/2 inch round tip and pipe the cookies on parchment lined sheet trays; leaving at least an inch space between cookies. Take the trays and rap them hard on the counter to release any air bubbles. Let the trays sit out anywhere from 30-60 minutes; as long as it takes until when you touch the top of the cookies they are dry and no longer tacky to the touch.

5. Bake the cookies double panned (placing one empty tray underneath the piped cookies) one tray at a time in a 325° oven for about 16-18 minutes until the cookies are no longer wet on the bottom and appear dry. Sacrifice one if you have to test. Let the cookies cool. Sandwich with the chocolate ganache. Store the cookies in the fridge covered loosely for 8 hours or overnight; this helps the cookies become even more chewy as the moisture from the filling helps the texture of the cookie.