Sunday, October 28, 2012
Trick With Some Treat Macaron
These French macarons are a delightful way display the traditional Halloween colors orange and black! They are so cute, so scrumptious, and such perfect Halloween treats. All you need to do is follow the instructions, really pay attention, because trust us, it took a couple tries, but once we got used to it, these are a breeze! In this recipe we made two different flavors, both using our Food Nasty preserves. So if you want that recipe check back at our Summer Fruit Fall Jam post. The black is a cherry almond flavor, and the orange is nectarine brandy, and boy oh boy they are good. You can either divide everything in half, or just follow the recipe and add one flavor, your choice.
*When we say sift, we mean really sift through mesh.
*Be sure to reduce the heat the second you put everything in the oven.
Black and orange gel food coloring
1 cup confectioners' sugar
3/4 cup almond flour
2 large egg whites, room temperature
Pinch of cream of tartar
1/4 cup superfine sugar
Filling: Swiss Meringue Buttercream
6 large egg whites
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1 ¼ lb butter
1/3 cup jam or flavoring
Start by pulsing confectioners’ sugar and almond flour together, and then sift through mesh twice to get all the imperfections out.
Next preheat oven to 375 while you get the cookie mix ready. With an electric whisker, whisk egg whites and food coloring until foamy, now add you cream of tartar, and continue to whisk. While you are whisking on a low speed, add superfine sugar, go back up to a high speed and continue whisking until you form firm peaks. Now sift flour mix over the eggs white and fold in until fully dissolved.
Next line a baking sheet with parchment paper, and make ¾ inch rounds with a pencil. We used a wine cork because it is the perfect size. Now transfer you batter to a pastry bag, or even a sandwich bag, and cut a small hole in the corner, and fill your circles.
Tap the bottom of the sheet to release air bubbles, and let sit for 10 minutes. One sheet at a time, place baking trays in oven, and immediately decrease heat to 325 and bake for 10 minutes, turning the sheet tray around half way through.
One they bake, let them completely cool and lift off parchment, if need be you can peel any sticking parchment paper off.
Now time to assemble the filling. Beat egg whites and sugar in a heatproof bowl sitting over simmering water until sugar dissolves. Once sugar dissolves remove from heat and beat until thick, add vanilla and butter, and your flavoring. Fill a pastry bag and pipe away! Fill your cookies with about a ½ tablespoon of filling, sandwich and eat!