It’s been a while since I have done a macaron post. But it wasn’t for lack of trying. For a while there I thought I lost my touch. Every time I made them they either cracked, or took ages to bake, or stuck the to baking sheet or failed to form feet. So finally I had to admit temporary defeat and give them a break so that my cooking confidence was not completely shattered.
I am happy to say that I now have my macaron mojo back!
Part of the reason I had to get back on the macaron bandwagon was that my loveliest cousin asked me to give her a little demonstration. I had a small ***Freak out*** and then realised that I had better get practicing and try and figure out what was going wrong so that she and I could spend a little quality time over some meringue. I had always been a fan of the Italian method for making macarons, where you whisk boiling sugar into the egg whites to form a stable meringue. Now, the immediate problem with this was that she has two little ones and boiling sugar and children should probably be kept as far away from each other as possible. So I needed to practice a new technique.
Anybody care to guess how may different ‘fail proof’ recipes for macarons there are out there? More that a handful I tell you! I eventually used this recipe and it worked a treat. In fact it worked so well that I decided to make them again. The mascarpone filling was amazing – like, literally, amazing. It tasted just like vanilla ice cream, hence the title! The one thing that was a bit disappointing was that it made the macarons very wet after 24 hours. So I would say that with this filling, eat them after 1-2 hours in the fridge and try not to leave them overnight. Not that very many of mine lasted that long!
Vanilla ‘Ice cream’ Macarons
Adapted slightly from the recipe in the link above.
- 133 gr icing/powdered sugar
- 73 gr ground almonds
- 60 gr aged egg whites
- 33 g golden caster sugar
- 2 drops of lemon juice
- a pinch of salt
In bowl, mix the ground almond and icing sugar until fully mixed. Ina second, large, bowl place the egg whites 2 drops of lemon and pinch of salt (according to Raymond Blanc this stabilises the egg whites). Whisk until they just start to form peaks and then slowly add the caster sugar a little at a time until it has all been added and your egg whites are the consistence of shaving cream. Then gently fold in the ground almonds and icing sugar and fold until you have something that falls from the spatula like magma (and actual description I see all the time!) and settles back into the mixture – it should take no more than 50 folds!. Place the mixture into a piping bad with a 1/2″ tip and pipe equal size rounds, the batter will spread so space them out, onto parchment paper lined baking sheet. Now hold the sheet pan and hit it down onto the counter quite hard. You want to pop all the little bubbles that may be inside. Then leave your piped macarons on the counter to dry for 30 min to 1 hour. Then bake at 150 ‘ C for 15 / 20 minutes. They should form feet and once cooled pull off from the parchment paper easily.
- 250 g mascarpone
- 4 tablespoons of double cream
- 1 teaspoon vanilla paste
- 3 teaspoons geranium flower syrup
- 2 teaspoons icing sugar
Beat the cream until it forms soft peaks, add the rest of the ingredients and whisk until combined. Pipe between macaron shells and place in the fridge for 1-2 hours. Eat!