I never had a Macaron before a couple of weeks ago when Amanda’s friend
Amanda and I were shopping Saturday night and got the idea to make Halloween Macarons. From there, the ideas and possibilities started coming out of our mouths at 90 miles a minute. This is the first of All Artful and Kevin And Amanda Macaron making and decorating series! So, be sure to drop by Kevin And Amanda for more pictures and instructions on how to make these Macarons.
Now, let me preface, I’m not an adventurous cook so there are many parts of this process I had not done before and was surprised to learn. But now that I know the tricks on how to make them, a lot of people will be getting Macarons for Christmas treats this year.
And I’ll say this again, one of the advantages to being Amanda’s helper, I get to sample…seriously I got to eat this!!! Look at the space between the crust and the moist cookie! Oh and the Chocolate Butter Cream Frosting – I’m drooling as I’m writing!!!
Macarons call for vanilla beans and almond flour (new to me :)).
Amanda showed me how to get the vanilla seeds out of the vanilla bean (she called it vanilla caviar fitting, I thought).
For the Jack-o-lanterns she whisked in the food coloring dust. For the Spiders she whisked in the cocoa powder. Our ghosts and eyeballs stayed vanilla.
And yet another step I’ve never done – sifting (and I’m older than she is). :). Amanda’s website has documented proof that I now say I’ve sifted.
You can let them age for up to five (5) days in the refrigerator, then let them set out overnight.
Next came the SUPER YUMMY Butter Cream icing in vanilla for the Jack-o-lanterns, eye balls and ghosts. Chocolate Butter Cream icing for the spiders.
For the eye balls we used red gel Food Coloring and topped each with an M&M.
Picture time! This is where I come in handy. We did two setups, one at Amanda’s house and one at my house.
Amanda put together a nice clean setup with a white plate enhanced with a black and white ribbon. A bunch of pencils for a nice contrast/texture to the picture. But my favorite part of her setup is not yet visible…keep scrolling!
Isn’t the spider cute! He just smiles up at me and says “Eat Me”! My reply – wish granted.
Ahhhh – CHOCOLATE! She setup a beautiful cutting board and enhanced it with some of the left over Almond Chocolate Bark.
Every one of our Macaroons were photogenic!
The next day we met up at my house where my dining room was already decorated for Halloween. If you want to see the whole dining room, click here.
Em pulled it apart like an Oreo and ate the icing first.
She looks like she is lost in another world.
I let them eat two each…and no more for that night.
I was surprised at how easyit was to make the Macarons, considering how delicate they are, but if you keep the following in mind you are sure to get perfect Macarons:
- Age your egg whites,
- Weigh your ingredients,
- Sift the almond flower and powdered sugar after you process them in the food processor,
- Let your batter rest on the cookie sheet for at least 45 minutes before baking.
90 grams aged egg whites
110 grams almond flour
200 grams powdered sugar
1 vanilla bean
25 grams white granulated sugar
1 tsp cocoa powder or powdered food coloring (optional)
Up to 5 days before making macarons, separate the egg whites, cover loosely with a paper towel, and store in the refrigerator. The night before making macarons, set them out on the counter to come to room temperature.
Place almond flour, powdered sugar, and the contents of a vanilla bean into a food processor and process until fully combined. Move to a large bowl and whisk in one teaspoon of cocoa powder for chocolate macarons, or one teaspoon of powdered food coloring for colored macarons. Leave plain for vanilla macarons. Whisk to combine, then sift and set aside.
With a mixer, whisk the egg whites on medium-high speed until foamy. Add in granulated sugar and continue whisking until the the egg whites have stiff peaks.
Add the egg whites to the flour and fold to incorporate until the mixture is just smooth, using no more than 50 strokes.
Fit a pastry bag with a large round tip, and fill with macaron batter. Pipe approximately 1-inch circles onto a baking sheet lined parchment paper.
Let the batter rest on the pan at least 30 minutes before baking, to form a strong skin to help keep the macarons from cracking in the oven.
Bake the macarons at 280 degrees F for 15-20 minutes directly in the middle of the oven. To test for doneness, gently touch the top of a macaron to make sure it’s dry. Then gently try to lift the macaron from the parchment paper. If it comes away pretty easily, they’re done. If it doesn’t come up and the top breaks away, they need to cook longer. Keep checking on them every two minutes until the bottom is dry. Once removed from the oven, allow the macarons to rest on the pan for 10 minutes to finish cooking before trying to remove. Cool completely before frosting.
1/2 cup (1 stick) butter, softened
3 cups powdered sugar
2 tbsp milk
2 teaspoons Tahitian vanilla extract
Place the butter, sugar, milk and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes.
1/2 cup milk chocolate chips
2/3 cup (10 tbsp) butter, softened
1/2 cup powdered sugar
1/3 cup unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
1/3 cup light corn syrup
1/2 tsp vanilla extract
Melt chocolate chips in the microwave, stirring every 30 seconds until smooth. Allow to cool for 5-10 mins. Meanwhile, combine butter, sugar, cocoa and salt in a food processor and process until smooth. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined. Add the melted chocolate and process until smooth and creamy.