Gingered Peanut Macarons

Sunday, December 02, 2007


"Hein! Des macarons aux cacahuetes..?! Ca va pas la tete Tartelette?! C'est pas des vrais comme Pierre!"
"What? Peanut macarons? Did you lose your head Tartelette?! There are no the real thing like Pierre's!"

Yes well, who said that macarons had to be 100% almond based? Not the pastry shops selling pistachio ones! Necessity is the mother of invention and that proved to be especially true last weekend when these little peanut macarons with a cream cheese buttercream and crystallized ginger center came out of my kitchen.

I had just finished an order for deep red and deep green holiday inspired macarons with traditional fillings and almond shells when I found an extra bowl of buttercream in the fridge, and plenty of ripe egg whites. Since I was on the macaron making train, I decided to make one more batch for us and the neighbors. When I went to weigh the almonds, I had half of what I needed...darn...out of pistachios too and the walnuts were going in cookies...but eh! Peanuts were sitting quiet and pretty on the pantry shelf so why not?! What do I have to lose? Flat macarons, sticky macarons, cracked macarons? Not a problem! They could always find their destiny in ice cream!

Really, what would be the big deal by replacing half the almonds with half peanuts? Peanuts are more oily than almonds but there would only be half the amount in the batter, not enough to make a big difference. I should be ok...and might as well pray too. A conversation with Veronica reinforced my belief things could get pretty tasty. I don't want to be stuck with eating macaron shells. Remember I am the one who loves making them but not that much eating them. Now is my time to fess up: I have already had six. That little surprise of ginger inside combined with the peanut taste and not too sweet filling is just sinful.

Another issue that afternoon was that I was running out of powdered red color so I knew these would not be as red as Christmas inspired ones. Oh well, there will just be as tasty, especially with the cream cheese buttercream filling, which is nothing more than a basic cream cheese frosting but a little less sweet. The crystallized ginger piece in the middle is completely borrowed from Karen's fabulous macarons creations which you can go admire on her blog Mad Baker. Go check them out, I'll wait....

You're back? Then let me give you the recipe for these:

Gingered Peanut Macarons:

For the shells: (Makes 35 halves)

225 gr powdered sugar
60 gr almonds
65 gr unsalted roasted peanuts
3 egg whites (about 100gr)
red food coloring (powdered is better)
25 gr granulated sugar
small pieces of crystallized ginger

In a food processor, run the nuts and powdered sugar until the nuts are finely ground. Run through a sieve if needed.
Whip the egg whites until foamy, slowly add the granulated sugar, until they are glossy. Add the red food coloring.
Slowly fold the nut/sugar mixture into the whites with a wide spatula. The mixture should remain shiny and flow easily.
Fill a pastry bag with the batter and pipe small rounds onto parchment lined baking sheets.
Let the macarons rest for 20 minutes.
Preheat the oven to 315 and when they are ready, bake them for 12-15 minutes.
Let cool, remove from the paper and fill with the buttercream, add a piece of ginger and top with another macaron shell.

Cream Cheese Buttercream:

8 oz cream cheese, at room temperature
1/2 stick butter (55 gr), at room temperature
1/2 cup powdered sugar

With a stand mixer and the paddle attachment, beat the cream cheese and butter until fluffy. Add the powdered sugar, give it one more whirl to incorporate everything. Fill a pastry bag with the mixture and fill the macaron shells.





59 comments:

linda said...

Wow, your macarons look so perfect! Never dared making macarons myself, maybe I should make it a New Year's resolution...

PAT A BAKE said...

Hi, your macarons look so pretty. Just thought that I let you know that stumbled upon your blog and decided to join Daring Bakers. You are my inspiration Helene. Btw, i tried the Cinnamon Buns and the Pillow Cheese cake and they turned out yummy..am trying to post on my blog but unsuccesful so far.

Dhanggit said...

what a creative combination: ginger and peanut!! your macarons look gorgeously perfect..i tried making one before..the taste was good but but not aesthetically LOL..

FoodieFroggy said...

Moi je dis, au contraire, ça va très bien la tête : they are abolutely fabulous !!
Anne

Rosa's Yummy Yums said...

Wow, that's a recipe for me! I'm addicted to peanuts...
Your macarons look fabulous! What a great idea...

Cheers,

Rosa

Anh said...

Helen, you are so good with your macarons! I just had excellent raspberry and chocolate macca at a restaurant here. It is sort of chewier than the normal non-chocolate one... Do you have a recipe for something like that? Just let me know if you have one. Thanks millions! :)

maybahay said...

oh my goodness, these look stunning. i am sure they are absolutely delish but i wouldn't want to touch them. they are so pretty to look at!

Babeth said...

Olalallala your macarons look stunning! Bravo!

Anonymous said...

uauuu, sublimes!!!

Warren Burstein said...

How do you get them to come out so perfectly round and all the same size? I've never tried making sandwiches out of piped cookies, but I've made layer cakes out of baked meringue (either with or without nuts) and even if I am careful to draw circles on the back of the parchment paper and pipe the meringue exactly inside, they spread a bit while baking and need to be trimmed. Also they aren't perfectly smooth domes like yours, the surface comes out uneven (small cookies that can be piped without moving the pastry bag, the shape is smoother, but there's a point where I pulled the bag away.)

$ha said...

Ils sont parfaits! Bravo!!
En plus de ça tout à fait dans mes goûts...

Ben said...

They might look pink, but they absolutely look delicious.

Veron said...

Yeh- they look fabulous ,my dear. Glad the peanuts work - the taste must have been phenomenal!

Oh for the love of food! said...

Helen, These macarons look sensational! and the crystalized ginger centre is a novel idea, will check out the 'Mad baker'.
My matcha macarons turned out ok too, I was SOOOO Happy!

Sara, Ms Adventures in Italy said...

I don't think anyone can argue that you have cracked or ugly macaroons - those are beautiful! Interesting that you mixed both peanuts and almonds - would you consider just peanuts next time?

cookworm said...

Those are beautiful and look delicious! I want to try peanut with coconut now. :)

If you don't mind me asking, how do you get the tops so perfectly smooth and shiny? My macarons always turn out tasty but a bit too lumpy on top, even when I grind the nuts very finely. Do you have a special grinder that can get them to that almost flour-like consistency?

MyKitchenInHalfCups said...

Good golly that is inspired (even if it might have felt like desperation at the moment). And the ginger in the center, well dugh, brilliant.
It gives me hope that you sometimes aren't totally keen on eating some sweets. I love baking them all but eating them very often is not high on my list. Doesn't seem right but there it is.

Mandy said...

this is food porn!!!! Not a bad way to start my day. Thanks for the recipe and inspiration, Helene. I know this is going on my to try list.

Graeme said...

Wow! I was expecting a ginger-flavoured cream, thinking "Oh, that's kind of cool", but a little piece of ginger in the middle is so much better.

I love it. I *will* make these one day.

BitterSweet said...

These are just so beautiful, and I love the idea of substituting other nuts instead of almonds, too!

Happy cook said...

Wow they look so good. And the colours beautiful

cakebrain said...

You know what? You never fail to inspire me with your creatively cool macaron combinations. You're the Macaron Queen in my books!

VeggieGirl said...

I agree - macaroons do NOT need to be almond-based. These Gingered-PEANUT-Macaroons look fabulous to me!! The colors are so vibrant - love it!

Anonymous said...

they remind me of little hamburgers
-ethan

Katy said...

oh my gosh, are you kidding me? these are too pretty for words. seriously, they're amazing! and i bet they were delicious, too. :-)

Astra Libris said...

Oh my goodness, these are gorgeous. I'm in awe...

I'm a new blogger, by the way - hi!

Hillary said...

Very interesting flavor of macarons you've got there! And I like the peanut in the middle :)

Ellie the Kitchen Wench said...

Helen, these look gorrrrgeous! I find many too sweet, but I think this combination would be quite good and not too much for me!

Ellie @ Kitchen Wench

S. said...

I'm jealous of your mad Macaron making skills. I've never tried them before sheerly because of how daunting a task it is. But who knows. Maybe I'll have a Macaron post of my very own soon!

Peabody said...

I love the idea of using peanuts. Can't say that I have ever had peanut and ginger together but you have me all curious now.

Elle said...

Peanut might not be traditional, but these look perfect and sound delicious, especially with the ginger surprise.

Christine said...

Great improvisation with the peanuts. They look great :)

StickyGooeyCreamyChewy said...

These look gorgeous! I have never found the courage to attempt macarons in this Southern humidity. How do you deal with it?

AJ said...

Oh, those are absolutely beautiful. Peanut and ginger sounds like a bit of an ominous combination- but I'll have to try it out because I'm dying of curiosity!

Big Boys Oven said...

Lovely and perfect macaroons!!! Also very creative!

pinkconfetti1@yahoo.com said...

i was DROOLING over your cinnamonbons! can you share your tip in making them raise so beautiful? esp the centre bit?

thanks!

Nora B. said...

wow... these made me speechless... Helen, those are mighty fine lookin' macarons. Perfect, I have to say. wow.... sorry for my lack of eloquence, but I am just mesmerized by the skill in which you made those, and your creativity with the combination of flavours.

Dana said...

Pretty in pink! Love it :).

Anita said...

All those lucky people getting your holiday macarons Helene! I love the flavor combination, you are definitely rivaling Pierre for creativity!

Cheryl said...

Those scream the holidays. Just beautiful little bites of heaven.

Lesley said...

Yum, that sounds so good. I made a bunch of chocolate shells yesterday for the weekend (in the freezer)...I can't stand when I have a batch that fails! Please tell me that happens to you sometimes!

Eva said...

Helen, they look adorable - and I don't even like maccarons (always a little too sweet for me)!

Wheeler's Black Label Vegan Ice Cream said...

wow! those look so cool! and yummy too :)

Barbara said...

They look stunning. I've had your macaroon recipe in my folder forever. One day I'll make them.

glamah16 said...

I havent attempted macarons yet. But seeing you play with the variations pushes me to try to try it soon. A daring success!

Clumsy Cook said...

Bravo for your futzing around!! Peanut macaroons sound (and look) WONDERFUL!!

Olivia said...

Your food is always so mouth-watering and gorgeous. Experiments with such brilliant results always make me happy. I'll have to try these someday!

Jennifer said...

I love these! The color is so vibrant. And your pictures are lovely, as usual. They look beautiful!

sher said...

They're magnificent! I haven't seen macarons that can beat the appearance of these!

Mercotte said...

Ciel ciel ciel ....de superbes macarons, j'arrive en courant !! bravo , je teste avec du tourteau de noix et de noisettes en ce moment, pas mal non plus, mais je retiens ton idée à 100% ! bravo les photos en plus sont superbes, je suis aussi allée découvrir ceux de ton lien, ...impressionnants !

Eleonora said...

J'adore de plus en plus les macarons...en plus Noël arrive. Quoi de plus merveilleux de faire le bonheur autour de soi. Bonne journée.
http://aufildemesrevesdamour.over-blog.com/

Cookie baker Lynn said...

Your macarons always looks so beautiful. Some day I will be bold and try them. Until I just drool over your posts.

Bea said...

I love your expression, the macaron making train! I wonder how you would translate in French ;-)
Wonderful Helen.

ParisBreakfasts said...

What a BRILLIANT idea Tarty!
They look so scrumptious too.

Could you PLEASE COME TO NEW YORK and open a shop.
The line will be out the door and onto the Brooklyn Bridge.

There is not a decent macaron in the whole of New York City unless you count La Maison du chocolat's IMPORTED from France macs.
I was convinced it had to do with altitude or longitude...
PULEEEEEZE!

Nan said...

Mmmmmm, they look so cute!!

Jacelyn said...

Hi, I have tried this recipe. I have got feet, but the macarons have very thin shells and crack easily. Do you know why?

Kristen said...

How gorgeous are those? Wow!

Anonymous said...

Hı,
Why is space at the bottom of the shell.Why not find one?????

Please help...thank you..

Tartelette said...

Anonymous: I am not sure I understand your question so this may not be what you are looking for: macarons DO HAVE air pockets between the bottom and the top. It will be bigger or smaller depending on how much you fold your batter. Whipped egg whites (meringue) create air pockets as they bake that's just part of the process.

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