Macaron Cake: Raspberry & Vanilla

Hazza! So I had seen a few photos of macaron cakes and large macarons a few months ago, and, naturally, thought they looked awesome, but too awesome for my macaron-ing skills. However, I felt confident enough to finally try it and venture out of the not-so-comfortable-macaron-comfort-zone. And I'm so glad I did because it worked! I wondered whether perhaps it would be more difficult to go wrong with a large macaron than individuals, considering you don't need it to rise, and the feet can be forgiven for being small. However, it is probably more prone to cracking/bursting etc.

To make this, I just made a batch of macaron batter (enough for 50 little macs) and piped out the mixture, in halves, onto baking paper-lined trays marked with a circle measuring approximately 15cm in diameter. I left the piped batter to rest a little longer than usual (about 75 minutes) and sandwiched the shells together with a chantilly crème patissière (cream and crème patissière).

I tossed on a few mini marshmallows for a little 'ironic whimsy' (as my Dad pointed out) to somewhat juxtapose the general theme of the cake. 

I had leftover chantilly pastry cream (and raspberries), so filled some muffin pan crevices with shortcrust pastry and baked them blind. I then filled the pastry cases with the pastry cream and raspberries, and drizzled them with a sugar syrup. I had just enough ingredients to make 11 tartlettes.

Macarons

Ingredients:

5g dehydrated egg white powder

28g granulated sugar

225g icing sugar

125g ground almonds

100g egg whites

Method:

1. Line two baking trays with baking paper and set aside.

2. Measure out the dehydrated egg white powder and granulated sugar into a little bowl and stir to combine, then set aside.

3. Grind the icing sugar and ground almonds together in a food processor and sift into a small-medium bowl.

4. In a large, clean, dry bowl of a freestanding mixer, whisk the egg whites until foamy and then sprinkle in the sugar and egg white powder while continuing to beat. Increase the speed of the mixer and keep whisking until a firm, glossy (but not stiff) meringue forms.

5. Using a soft spatula, fold in the almond-sugar mixture to the meringue in thirds, until fully amalgamated. Be cautious not to over mix, as you want the batter to flow off the spatula in a thick ribbon.

6. Transfer the batter to a piping bag with a plain nozzle (approximately 1cm diameter) and pipe two circles (approximately 15cm diameter) onto the prepared baking trays. Firmly rap the trays against a counter top until the any air bubbles come to the surface- pop, with a cocktail stick, any which don’t burst. Leave the piped macarons for 30-60 minutes before placing into the lower half of a preheated oven (300F/150^◦C/mark 2) for approximately 15 minutes.

7. Allow the macarons to cool on a wire rack before removing from the trays and sandwiching the two shells together with the filling. Refrigerate and allow to mature for at least 24 hours.

Chantilly Crème Patissière Recipe from Martha Stewart

Ingredients:
120ml milk
120ml double cream
1 vanilla bean, split/ 1tsp vanilla paste’

3 egg yolks
50g caster sugar
2 ½ tbsp plain flour

250g double cream
     

Method:
1. Place the milk, cream and vanilla in a saucepan and bring to the boil. Remove from the heat and leave to infuse for 10 minutes. Remove the vanilla pod, if using.

2. In a bowl, whisk together the egg yolks and caster sugar until pale and creamy. Whisk in the flour. Gradually whisk in the milk mixture, and once combined, pour the mixture back into the saucepan.

3. Bring the mixture to the boil and cook for a further two minutes, whisking continuously. Remove from the heat and pour the pastry cream into a bowl. Leave to cool before covering with cling film (ensure the cling film touches the surface of the crème patissière) and refrigerating until cool.

4. In a separate bowl, whisk the double cream to soft peaks. Add a little of the cream to the crème patissière and mix well to soften. Continue adding the cream in gentle folding motions, being careful not to over-whip or deflate. Refrigerate the chantilly pastry cream for about half an hour.

To assemble, lay a macaron shell bottom-up and pipe or spread the chantilly crème patissière on top. Top with the other shell, top side up and arrange raspberries/raspberry halves between the shells, around the circumference and on top of the cake.

Grasshopper Macarons

Grasshopper Macarons

Makes about 50

Ingredients:

5g dehydrated egg white powder

28g granulated sugar

225g icing sugar

125g ground almonds

100g egg whites

1tsp peppermint extract

few drops green food colouring gel/paste

Method:

1. Line two baking trays with baking paper and set aside.

2. Measure out the dehydrated egg white powder and granulated sugar into a little bowl and stir to combine, then set aside.

3. Grind the icing sugar and ground almonds together in a food processor and sift into a small-medium bowl.

4. In a large, clean, dry bowl of a freestanding mixer, whisk the egg whites until foamy and then sprinkle in the sugar and egg white powder while continuing to beat. Increase the speed of the mixer and keep whisking. Once a soft-peaking meringue has formed, add the peppermint extract  and food colouring. Continue whisking  until a firm, glossy (but not stiff) meringue forms.

5. Using a soft spatula, fold in the almond-sugar mixture to the meringue in thirds, until fully amalgamated. Be cautious not to over mix, as you want the batter to flow off the spatula in a thick ribbon.

6. Transfer the batter to a piping bag with a plain nozzle (approximately 1cm diameter) and pipe round blobs (approximately 1-1½ inch diameter) onto the prepared baking trays. Firmly rap the trays against a counter top until the any air bubbles come to the surface- pop, with a cocktail stick, any which don’t burst. Leave the piped macarons for 30-60 minutes before placing into the lower half of a preheated oven (300F/150^◦C/mark 2) for approximately 15 minutes.

7. Allow the macarons to cool on a wire rack before removing from the trays and sandwiches pairs of shells together with the grasshopper ganache. Refrigerate and allow to mature for at least 24 hours.

Grasshopper Ganache

Ingredients:
200g plain chocolate
100ml double cream
½tsp-1tsp peppermint extract

Method:
1. Break the chocolate into pieces into a bowl.

2. Bring the cream to a simmer in a small saucepan and pour over the chocolate. Leave for a minute before adding the peppermint extract and stirring until the ganache is homogenous. Leave to cool and refrigerate, as required, to thicken before use.

Chocolate Hazelnut Macarons

Recipe adapted from Not So Humble Pie

Chocolate Hazelnut Macarons

Makes about 50

Ingredients:

5g dehydrated egg white powder

28g granulated sugar

225g icing sugar (omit 2tbsp)

2tbsp cocoa powder

60g ground almonds

65g hazelnuts

100g egg whites

Method:

1. Line two baking trays with baking paper and set aside.

2. Measure out the dehydrated egg white powder and granulated sugar into a little bowl and stir to combine, then set aside.

3. Grind the icing sugar, cocoa powder, ground almonds and hazelnuts together in a food processor and sift into a small-medium bowl.

4. In a large, clean, dry bowl of a freestanding mixer, whisk the egg whites until foamy and then sprinkle in the sugar and egg white powder while continuing to beat. Increase the speed of the mixer and keep whisking until a firm, glossy (but not stiff) meringue forms.

5. Using a soft spatula, fold in the almond-sugar mixture to the meringue in thirds, until fully amalgamated. Be cautious not to over mix, as you want the batter to flow off the spatula in a thick ribbon.

6. Transfer the batter to a piping bag with a plain nozzle (approximately 1cm diameter) and pipe round blobs (approximately 1-1½ inch diameter) onto the prepared baking trays. Firmly rap the trays against a counter top until the any air bubbles come to the surface- pop, with a cocktail stick, any which don’t burst. Leave the piped macarons for 30-60 minutes before placing into the lower half of a preheated oven (300F/150^◦C/mark 2) for approximately 15 minutes.

7. Allow the macarons to cool on a wire rack before removing from the trays and sandwiches pairs of shells together with your choice of filling. Refrigerate and allow to mature for at least 24 hours.

Dark Chocolate Ganache

Ingredients:
200g plain chocolate
100ml double cream

Pinch of salt, as required

Method:
1. Break the chocolate into pieces into a bowl.

2. Bring the cream to a simmer in a small saucepan and pour over the chocolate. Leave for a minute before stirring until the ganache is homogenous. Mix in a pinch of salt, to taste, to reduce any bitterness. Leave to cool and refrigerate, as required, to thicken before use.

3. For sandwiching the macarons, pipe or spoon about a teaspoon of the ganache onto the flat side of half of the shells and gently press another shell on top, flat side facing in. 

Pistachio Trio: Macarons, Ice Cream and Brittle

I have been thinking about pistachios quite a lot recently, wondering whether to make some cupcakes, blondies or cookies with said nuts. For a long time now, I have wanted to make some pistachio macarons, though I have been a little nervous about using less almonds in macarons. Because of our ice cream machine (which my mother optimistically bought a few years back with the intention of churning out ice cream on a regular basis) which we sadly never use, since the Sun showed itself last month, I have been itching to make some ice cream.

The egg yolks (and surplus pistachios) left after making these macarons presented the perfect opportunity for some pistachio- ice cream- making. However, it seemed like a bit of a shame to do only two pistachio treats, so I went ahead and whipped up some brittle, too.

For the macarons, I didn't want to make a pistachio buttercream, and thought a toffee- type warmth would compliment the pistachios. I made a caramel and added it to a plain buttercream- you could substitute the caramel for honey, or do a plain buttercream with half brown sugar, half icing sugar.

Pistachio Macarons

Makes about 50

Ingredients:

5g dehydrated egg white powder

28g granulated sugar

225g icing sugar

65g ground almonds

60g pistachios, shelled and ground in a food processor

100g egg whites

about 5 pistachios, lightly crushed, for decoration

Method:

1. Line two baking trays with baking paper and set aside.

2. Measure out the dehydrated egg white powder and granulated sugar into a little bowl and stir to combine, then set aside.

3. Grind the icing sugar, pistachios and ground almonds together in a food processor and sift into a small-medium bowl.

4. In a large, clean, dry bowl of a freestanding mixer, whisk the egg whites until foamy and then sprinkle in the sugar and egg white powder while continuing to beat. Increase the speed of the mixer and keep whisking until a firm, glossy (but not stiff) meringue forms.

5. Using a soft spatula, fold in the nut-sugar mixture to the meringue in thirds, until fully amalgamated. Be cautious not to over mix, as you want the batter to flow off the spatula in a thick ribbon.

6. Transfer the batter to a piping bag with a plain nozzle (approximately 1cm diameter) and pipe round blobs (approximately 1-1½ inch diameter) onto the prepared baking trays. Firmly rap the trays against a counter top until the any air bubbles come to the surface- pop, with a cocktail stick, any which don’t burst. Sprinkle a little bit of the lightly crushed pistachios on top of half the piped rounds. Leave the piped macarons for 30-60 minutes before placing into the lower half of a preheated oven (300F/150^◦C/mark 2) for approximately 15 minutes.

7. Allow the macarons to cool on a wire rack before removing from the trays and sandwiches pairs of shells together with your choice of filling. Refrigerate and allow to mature for at least 24 hours.

Caramel Buttercream

Makes about 50

Ingredients:

230g unsalted butter

460g icing sugar, sifted

1-3 tbsp milk or cream

5tbsp caster or soft brown sugar
2tbsp golden syrup
3tbsp butter

Method:

1. Heat the caster/brown sugar, golden syrup and butter in a pan over a low heat until the sugar has dissolved. Turn the heat up a little and continue to cook until the mixture has thickened and become of a syrup- like consistency. Remove from the heat and leave to cool.

2. Cream the butter until light and fluffy. Add the icing sugar and beat until homogeneous. Add some of the milk/cream to achieve a fluffier, smooth texture. mix in the cooled caramel and add more milk/cream if necessary.

Pistachio Ice Cream

Makes 12

Ingredients:

120g (1 cup) shelled pistachios

150g (¾ cup) caster sugar

480ml (2 cups) whole milk

½tsp almond extract

4 egg yolks

240ml (1 cup) double cream

90g (¾ cup) shelled pistachios, toasted and roughly chopped

Method:

1. Grind the shelled pistachios and one quarter of the sugar in a food processor

2. Heat the milk and pistachio-sugar mixture in a large saucepan, bring to a boil and remove from the heat. Stir in the almond extract.

3. Whisk together the egg yolks and remaining sugar in a large bowl and whisk in the mixture from the saucepan. Pour everything back into the saucepan and heat gently, to thicken, for about 10 minutes.

4. Strain the custard into the large bowl and leave to cool to room temperature before refrigerating for about 2 hours.

5. Once chilled, pour the mixture into an ice cream machine according to manufacturer’s instructions. Transfer to the freezer and place in the fridge 20-30 minutes before serving.

Pistachio Brittle

Ingredients:

60g (½ cup) pistachios, roughly chopped

100g (1 cup) caster sugar

60ml (¼ cup) water

Method:

1. Grease a 13 x 9 inch rimmed baking tray with cooking oil.

2. Heat the sugar and water in a pan over a medium-high heat, while stirring, for about 9 minutes or until the mixture turns dark brown in colour.

3. Pour the sugar over the baking tray and sprinkle the pistachios on top. Leave to cool and harden for about 15 minutes before breaking into pieces.

The macaron recipe is adapted from Not So Humble Pie
The ice cream recipe is from Epicurious
The brittle recipe is from Martha Stewart

Macarons with White Chocolate Ganache

Yep, it's macarons! My first attempt at these fastidious little creatures was made last Summer, and, after searching through a larger number of sites, recipes, tips and videos than I care to disclose, I managed to make a few pretty good batches- some cocoa macarons and a couple of plain batches. 

I returned to macaron-ing a little while ago, and then again a couple of weekends ago, trying out some new recipes. I had the most success from a french meringue recipe from Not So Humble Pie's blog.

This recipe calls for egg white powder, which you can find in most supermarkets- I used some from Dr. Oetker. This ingredient is important as it helps to stabilise the egg whites and reduce the probability of your macarons falling down any of the many pitfalls that await them.

A few important points:

Don't skip the sifting of the ground almonds and icing sugar! It may seem a little tedious, but the tant pour tant must be very fine- the food processing isn't entirely necessary, but makes the sifting easier.
Weigh everything as accurately as possible.
Don't over mix- if you can't tell what "lava" in a bowl is meant to look like (who would?), fold until just incorporated- it's far better to under than over mix.
Don't over beat the meringue- keep it shiny and firm, not dry.

Hit the trays (very) firmly on a work surface.

Use gel, paste of powder colourings rather than liquid.

It really is best to make the macarons at least 24 hours in advance of serving to allow them to moisten and take on the flavour of the filling. The macarons should last for about a week in the fridge.

If you're adding colouring, add it just after your meringue forms soft peaks, then beat as you would (to firm, shiny peaks- the colouring should be incorporated by this stage).

Macarons

Makes about 50

Ingredients:

5g dehydrated egg white powder

28g granulated sugar

225g icing sugar

125g ground almonds

100g egg whites

Method:

1. Line two baking trays with baking paper and set aside.

2. Measure out the dehydrated egg white powder and granulated sugar into a little bowl and stir to combine, then set aside.

3. Grind the icing sugar and ground almonds together in a food processor and sift into a small-medium bowl.

4. In a large, clean, dry bowl of a freestanding mixer, whisk the egg whites until foamy and then sprinkle in the sugar and egg white powder while continuing to beat. Increase the speed of the mixer and keep whisking until a firm, glossy (but not stiff) meringue forms.

5. Using a soft spatula, fold in the almond-sugar mixture to the meringue in thirds, until fully amalgamated. Be cautious not to over mix, as you want the batter to flow off the spatula in a thick ribbon.

6. Transfer the batter to a piping bag with a plain nozzle (approximately 1cm diameter) and pipe round blobs (approximately 1-1½ inch diameter) onto the prepared baking trays. Firmly rap the trays against a counter top until the any air bubbles come to the surface- pop, with a cocktail stick, any which don’t burst. Leave the piped macarons for 30-60 minutes before placing into the lower half of a preheated oven (300F/150^◦C/mark 2) for approximately 15 minutes.

7. Allow the macarons to cool on a wire rack before removing from the trays and sandwiches pairs of shells together with your choice of filling. Refrigerate and allow to mature for at least 24 hours.

White Chocolate Ganache

Makes about 50

Ingredients:

250g white chocolate

110g double cream

Method:

1. Heat the cream in a small saucepan and bring to a gentle simmer. Chop the chocolate and transfer to a heat proof bowl.

2. Remove from the cream from the heat and pour it over the chocolate. Shake the bowl and set aside for about a minute before stirring to combine.

2. Allow the ganache to cool to room temperature before use. For sandwiching the macarons, pipe or spoon about a teaspoon onto the flat side of half the shells and gently press another shell on top, flat side facing in.