I've been seeing all sorts of yummy macaron flavors floating around the internet and at various bakeries and I couldn't resist trying a new flavor to bring on our team leader retreat last weekend. The hubs was not happy with me of course for making this goodness and not letting him eat more than two! I would have made more but that would have required another trip to the store for more almond flour. So now I owe him another batch this week. I've already got a flavor in mind for those but you'll have to wait and see for those.
I ended up adapting a couple different macaron recipes to come up with these. My mom took a macaron class in Paris while they were living there and that's typically my go-to for the shells. I found this recipe from Oh My Pancake that I used for my starting point. Since my go-to has never failed me recipe calls for an even almond flour to powder sugar ratio I adapted this one a little bit.
Here's what I ended up with:
110 grams of egg whites
150 grams almond flour
175 grams of powder sugar
28 grams of granulate sugar for the meringue
1 tsp cream of tarter
1 tsp vanilla extract
If you've never made macarons before Oh So Very Pretty has an awesome tutorial.
1. Combine the almond powder and powder sugar. If you have a sifter you have sift them together. I usually just whisk them together. Set aside
2. Beat the egg whites, adding in the granulated sugar when it gets foamy, add the vanilla as you continue to beat the eggs. Increase the speed to medium and continue to beat the eggs until they are white, glossy and hold a stiff peak.
3. Gently fold in the mixture of almond flour and powdered sugar until it is combined. You want it to be ribbon like when you raise the spatula. Be careful not to over mix it.
4. Add the mixture into a piping bag (or ziplock) with a no. 11 piping tip.
5. Pipe the batter into small circles on parchment paper or a silpat. Having a template to use underneath the parchment/silpat is very handy at this point. You can make this using a shot glass or other small round circle. This will keep your shells an even size.
6. Let the shells sit and form a skin over them - I usually let them sit for about an hour. I added the sprinkles after about 30 minutes so they would not break the skin and fall into the shell but instead sit on top.
7. Bake at 300 degrees for 15 minutes. You'll want to keep an eye on them until you know your oven and how hot it runs to see you if you need to adjust this.
8. While the shells sit and cool make the filling.
For the filling I used a recipe from With Lovely along with the Oh My Pancakes one as my starting point.
2 sticks of butter
1 cup of cake mix
A splash of milk
Powdered sugar to taste
9. Beat this up in the mixer and put it in a piping bag with same size tip as before.
10. Make up similar sized shells and pipe filling on the inside of one of the shells and pair it up with the one you've matched it up with. Continue until you have matched up and filled all your shells.