M is for Macarons! (Jessica & Jennifer)

Hello sweet readers!

Oh my goodness, did we have a fun time baking macarons this week!! Baking macarons and actually having them work was definitely a shout-out-loud kind of moment! Once you get the hang of baking them, you'll be amazed at how many flavor combinations you can put together. Between the cookie shells and the fillings, there are so many unique combinations to try, you'll only be limited by the amount of time you have in one day to make them. : ) Because these cookies are so near and dear to our hearts, here's a brief recap from both of us on our first macaron experience.

Jennifer: I actually can't recall exactly when I had my first macaron (gasp, I know!). It could have been while walking the streets of Paris with my sister way back in 2007; but, if I were being honest, I remember the wine, bread and other pastries from that trip more. : ) Instead, I'll tell you the best macarons I've eaten in the past year were at Laduree in NYC and Bottega Louie here in LA. Simply divine at both places. Like close-your-eyes-and-savor-each-bite divine. : )

Jessica: I learned about macarons from Jen. I'm pretty sure I didn't know what they were before she mentioned them and started singing their praises! The first ones I ate were from a new(ish) macaron store in Pasadena called Lette. And honestly, they were ok, but not amazing. I didn't really get what the big fuss was about. Then, a few months later, Jen and I went on a special mission of opportunity to Bottega Louie (in downtown LA) and their macarons were like 13 times better! Ok, I was hooked from that point on. 



Basic Macaron Recipe
From our dear colleague Shannon, at misanthropichostess.com

For the shells:

• 90 grams egg whites
• 30 grams granulated sugar
• 200 grams confectioner’s sugar
• 120 grams ground almonds or almond flour
• food coloring

Either age the whites or don’t (WE DID!), just make sure they are at room temp. before you begin.  Grind together confectioner’s sugar and ground almonds in the food processor until fine.  Sift into a large bowl and throw out what remains in the sifter (this is why Shannon upped the almond amount just slightly).  Meanwhile, in a standing mixer with the whisk attachment, whip egg whites on low until frothy.

This is what happens when bloggers bake! One measures, the other photographs (see reflections in the bowl, haha!)

Add in food coloring if desired (WE DID FOR ONE BATCH).  Once egg whites are frothy, increase whisk speed and gradually add in granulated sugar.  Meringue is ready when it will hold a peak (THIS DEFINITELY TOOK SOME PATIENCE, ESPECIALLY ON JEN'S PART!)

In three parts, gently fold the flour mixture into the meringue. Just when the dry ingredients are combined, begin testing the mixture–I use a teaspoon and clean plate.  The batter should flow like magma and when tested, spread gently.  If it keeps its shape, give it a couple more folds.

Fill a pastry bag (or large zip lock) with batter and pipe onto a parchment covered half-sheet (WE DREW CIRCLES IN PENCIL ON THE BACK OF OUR PARCHMENT PAPER FOR CONSISTENCY AND THEN FLIPPED IT OVER TO PIPE THE BATTER).

Let sit 30-60 minutes if desired (more if you are in a humid environment). Pre-heat oven to 300 degrees. And then, into the oven they go for about 10-12 minutes.  At this point, begin checking for doneness by slightly shaking pan.  Shells are done when the meringue does not shift.  Remove from oven, let cool slightly and remove from parchment.  Can be stored in freezer for several days.

Fillings:  (we made 4, but 1 of them we didn't really like (it was a buttercream and tasted too buttery...), so here are the 3 we actually used.

Vanilla Bean Ganache (from Shannon)
Will fill about 40 1.5″ macarons

• 12 oz white chocolate (chips or chopped)
• 1 vanilla bean
• 1/2 C heavy cream

Split vanilla bean. Add vanilla seeds and cream to a small, heavy saucepan. Heat mixture until the edges barely simmer.  Add white chocolate swirling pan until everything is covered with cream.  Let sit for one minute.  Whisk melted mixture until smooth.  Store in fridge until ready to use.  Ganache will be very thick and be beaten to add air before piping into macaron shells.

Chocolate Ganache (recipe adapted from Martha Stewart)

• 4 cups heavy cream
• 2 pounds best-quality semisweet chocolate, finely chopped

In a small heavy sauce pan, bring cream to boil over medium heat. Remove from heat and add chocolate, swirling the pan so the chocolate is completely covered. Wait a couple of minutes and carefully mix the chocolate and cream together with a spatula. Transfer to a clean bowl and refrigerate until the consistency of fudge (this makes filling the cookies easier).
*NOTE: we did not use 4 cups and 2 pounds, we used wayyyy less than that, more on the order of 1 cup of cream and 1/2 lb chocolate*

Lemon Cream Cheese Filling (from Shannon)
Will fill about 40 1.5″ macarons

• 4 oz cream cheese softened
• zest of a large lemon (1 TBish)
• juice from a large lemon
• 2 C confectioner’s sugar

Cream cream cheese in a standing mixer fitted with a paddle or hand-held beater. Add in zest and about half of the lemon juice.  Mix in confectioner’s sugar .5 C at a time alternating with lemon juice until frosting reaches desired consistency. Refrigerate for at least 30 minutes before filling macarons.
*We added a bit more lemon zest. ALSO, we didn't end up liking the consistency of this filling because for some reason it would just squish out of the cookies...so maybe this filling needs some stiffening in the fridge before piping.*

Review: The clear winners were the chocolate ganache and the vanilla bean ganache, they were amazing!


The assembly process!



We did it! These were a lot of fun and very yummy. Special thanks to our supportive friends and fam for not laughing when we said we were making these....

Next week's secret ingredients:
Jessica gave Jennifer: Nutmeg
Jennifer gave Jessica: Nutella :)