I hope everyone had a wonderful Christmas surrounded by friends and family or just chilling. We loved being able to share the day with a few different groups of people, plopping from one dinner to another and a glass of Champagne to a glass of wine, surrounded by the warmth of a good fire and a few good hugs.
Husband (giddy): yay…macarons! What kind?
Me (matter of fact): they are filled with mascarpone and a bit of membrillo left over from the shoot the other day.
Husband (amused): did you make them for Valentine’s Day?
Me (in my best Mrs Patmore impersonation): why on earth would I do that?
Silence…
Me: well you know what I mean. We don’t really do Valentine’s Day here so I did not make them for that. Specifically. I made them for you. Specifically.
Silence…
Me: dude! It’s been 14 years we haven’t cared much about that cheesy holiday and "awkward!-I forgot-a-card" day. So why push my buttons about it now?
Silence…
Him: no reason. I just love seeing you scrambling…and I like to push your button. Specifically.
Fast forward to this morning. I did get him a card. And he did give me one. We were both at the grocery store yesterday and stopped by the stationary. I started flipping through the fun card and one made me giggle. So I got it. He did the same. They were fun cards. They made us giggle. And that will be the extent of our Valentine’s Day (he’s got a gig tonight).
I am not going to be the one whining about all the pink hearts and red cupids. They might burn a whole through my skull today too but I might have gotten softer in the last few years. Indeed, I am pretty sure I don’t dislike V-Day. I don’t like it either. I hate the pressure it adds for people in new relationships or in rocky ones. I like that it can give someone the wings to make a first step or to get someone out of the dog house.
Why doesn’t it phase me more than that? We are happily and giddily married. We don’t wait for February 14th to extend a nice gesture, to add a nice words, to exchange a card (I often tuck one in his bag before work). But I dig the idea of an extra hug, an extra "I love you" and a extra kiss. Most of all I like the idea of taking an extra minute to be grateful for my husband’s love and generosity towards me and my family.
Similar to Thanksgiving, we don’t wait for that day in November to be thankful for the things we have and enjoy, for the people we love and who love us back. Just like on Thanksgiving, today I said an extra "thank you" to Bill for the wonderful person he is to me. I did it yesterday. But I might forget at some point some day next year, next week. And I’d be silly to pass on an extra hug today. Anyday.
It does not have to be a dozen roses, a fancy card or a box of chocolates. Or it might. Whatever makes one feel and be a little extra kind today. I can rally behind that.
An extra bit of kindness had never hurt anyone. It would probably make the world go a little rounder too. So here is my virtual extra hug and "thank you" today for your love and generosity towards this blog and what I share with you.
Membrillo Mascarpone Macarons:
Makes about 30 macarons (depending on size)
Notes: I can’t post the exact recipe used for the membrillo (a.k.a quince paste) used to fill these macarons since the recipe is from a book not yet published (next Fall).
But I would direct you to Simply Recipes post on membrillo which I have made several times with great success.
For the macarons shells:
Ingredients:
200 gr powdered sugar
110 gr almonds (slivered, blanched, sliced, whatever you like)
90 gr egg whites (use egg whites that have been preferably left 3-4 days in the fridge in a lidded container)(explanation here)
50 gr granulated sugar
Directions:
Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground. Sift if desired (helps keep the shells smooth in appearance).
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.
Add the nuts and powdered sugar to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to dry their shells.
When you are ready to bake, preheat the oven to 280F.
Bake the macarons for 15 to 20 minutes, depending on their size. Let cool.
Once baked and if you are not using them right away, store the shells in an airtight container out of the fridge for a couple of days or in the freezer for up to 2 weeks (longer and the sugar starts to seep out which makes them sticky). Fill the macarons and let them mature in the fridge at least 48 hours prior to eating them.
For the membrillo:
Follow recipe on Simply Recipes.
For the mascarpone filling:
8 oz (210gr) mascarpone, at room temperature (or substitute cream cheese)
2-3 tablespoons sugar
2 tablespoons heavy cream
Prepare the mascarpone filling:
In a large bowl, whisk together the mascarpone and sugar until smooth. Add the vanilla and the heavy cream and whisk until all the ingredients are incoporated.
Assemble the macarons:
Place the mixture in a piping bag fitted with a plain tip and pipe a dollop of cream onto half of the macarons. Top with a square of pate de fruits and another macaron shell.
Hard to believe that one week ago, last Sunday, we were basking in the heat of Oklahoma watching our first rodeo, enjoying the last bit of our trip to pioneer country.
Food. Lots of it. Cameras clicking away. Spatulas folding fast and furiously. Strangers who became fast friends. Happy banter. Wine. Late nights and shooting stars.
I loved that Bill saw me in my element and that now he understands why I get so involved and so quiet everytime I do and leave a workshop or a conference. I invest everything I’ve got in the people coming to learn. I am spent. Emotionally, verbally. It was great that he saw the dynamics and spirits of the people attending. Now he gets it. And he gets why it is so important for me to pay it forward. Continually.
It was a moment that went beyond taking a picture or making a story. A sense of community developed bringing us closer. It made them want to share what they had learned that day. I told them they should. I do! It’s the key to a happier soul.
Thank you to everyone who came with open minds and open hearts, who came for one thing and left with three others. Thank you to Ree for opening her home to a bunch of strangers and for the time spent with us in the middle of family sickness and cookbook deadlines.
In an effort to keep the plants trimmed and well and to accompany this post, I made a batch of lemon-lemon verbena macaron the other night. Light and summery. They are perfect with a glass of lemonade as a little pick me up in the blistering heat of summer.
One last thing and there is a giveway to go along…
I rarely travel empty handed and I had brought goodie bags to all the attendees to help them with macarons making (aprons, spatulas, food coloring, etc…) and each attendee also received a copy of Plate To Pixel. I don’t know how it happened but I came home with an extra goodie bag and I want it to find a good home so I am putting it up for grabs today.
The bag contains:
– one apron (similar to the ones worn by the attendees in the pictures above)
– spatula, pastry tip, pastry bag
– powdered food coloring kit (8 colors)
– one signed copy of "Plate to Pixel, Digital Food Photography & Styling"
To enter: leave a comment here between today, Sunday July 31st and Tuesday August 2nd, midnight (Eastern time). No anonymous entry. One comment per person. That’s it! Easy peasy..
Lemon Verbena Macarons:
Makes 25 to 30 filled macarons, depending on size
Ingredients:
For the shells:
200 gr powdered sugar
110 gr almonds (slivered, blanched, sliced, whatever you like)
1 tablespoon loosely packed lemon verbena leaves
90 gr egg whites (use egg whites that have been preferably left 3-4 days in the fridge)
25 gr granulated sugar
1 tablespoon finely chopped lemon verbena
Directions:
Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground. Add the lemon verbena leaves and mix until blended. Sift if desired (helps keep the shells smooth in appearance).
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.
Add the nuts and powdered sugar to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds onto parchment paper or silicone mats lined baking sheets. Sprinkle with the finely chopped lemon verbena. Let the macarons sit out for 30 minutes to an hour to harden their shells.
When you are ready to bake, preheat the oven to 280F.
Bake the macarons for 15 to 20 minutes, depending on their size. Let cool.
Once baked and if you are not using them right away, store the shells in an airtight container out of the fridge for a couple of days or in the freezer for up to 2 weeks (longer and the sugar starts to seep out which makes them sticky). Fill the macarons and let them mature in the fridge at least 48 hours prior to eating them.
Lemon Cream Cheese Filling:
8 ounces (1 package) cream cheese, room temperature
1/4 cup powdered sugar, sifted
zest and juice of one lemon
In bowl of electric mixer, beat the cream cheese and powdered sugar on low speed, until very smooth with no lumps. Add the lemon zest and juice and mix until well blended. Pipe or spoon about a tablespoon into the center of each macaron shell and top with another shell.
I got to say, from my view point right this minute that I am a very relaxed and lucky gal. It’s been months since I have had the ability to take a day and just chill. I happen to be sharing that feeling with a dozen other bloggers too. See, this weekend a few of us are attending the first Go Savor Culinary Retreat and we are all spending some quality time getting to know each other, share our blogging experiences and enjoy the beautiful Southern sun.
I was very fortunate to teach a workshop with Bill on artificial lighting last night, giving more options for folks who can only shoot at night. It was a very casual discussions and sharing of experiences, all facilitated by a good dinner and a few glasses of wine.
This morning Tami and I taught a workshop on composition, food styling, choice of focal points, natural light sources, shooting tethered, etc… I absolutely *love* working with Tami. We don’t even have to wonder or ask questions. It’s very organic, calm, focused and efficient. We loved this session just from the sheer number of "ah doh" moment that many had. That was our goal: to provide sensible informations, techniques and tips that every one would be able to duplicate at home.
It’s really quite an honor to be able to share something we love with others. If it works, great. If someone decides to do something else, great! The worst thing you can do is not even consider the possibility. Photography is a series of unplanned moments, possibilities you create as well as a series of coherent decisions. It feels good to be able to share a passion with others just as passionate and interested.
Same goes with baking and cooking. It is truly an honor to be sharing new recipes and ideas with you. Today it’s a recipe for Meyer Lemon Cream and Meyer Lemon Macarons as well as the chance to win a super fun little new cookbook "Macarons: Authentic French Cookie Recipes from the Macaron Cafe" by Cecile Cannone.
Yes, it’s giveaway time! All you have to do is leave a comment on this blog, one per person, no anonymous, until Monday March 14th at midnight. A winner will be picked at random by my lovely husband and announced on the following blog post.
I really enjoyed the pocket size appearance of the book as well as all the recipes, techniques and troubleshooting suggestions Cecile offers for both Italian and French Meringue Macarons. I found lots of familiar ideas such as painted macarons and lollipop macarons but also a lot of new and interesting flavors such as gingerbread buttercream and apple cinnamon buttercream.
I followed Cecile’s instructions for French meringue macarons and flavored the shells with Meyer lemon zest and filled them with my own filling of cream cheese flavored with more lemon and a touch of honey. The Meyer Lemon creams are so simple and refreshing, you’d wish you had them at every meal. Almost. Variety is key I know, but for a lemon lover like me, this lemon all around dessert tray was heaven! Why so much lemony goodness you might ask. I have to thank my friends Anita and Jeanne for sending me a bunch of fresh, California Meyer and pink lemons to feed my addiction.
Hope you enjoy the rest of the weekend! Spring is on its way…
Meyer Lemon Creams and Meyer Lemon Macarons:
Note: once the macarons are made, let them mature in the fridge at least 2 days prior to eating so the flavor and textures can meld together better.
For the creams:
1/2 cup sugar
1/4 cup cornstarch
zest of one lemon
3 egg yolks
2 cups whole milk
1/2 cup lemon juice
In a large bowl, whisk together the sugar, cornstarch, lemon zest and egg yolks until pale. Slowly add the milk and whisk well.
Bring the mixture to boiling point in a heavy bottomed saucepan placed over high heat. Reduce the heat and simmer until thick. Remove from the heat and slowly add the lemon juice. Return to medium low heat for a couple of minutes. Remove from the heat and let cool. Divide among ramekins or cup and place a piece of plastic wrap over each portions to prevent a skin from forming.
French Meringue Macarons, with permission of Ulysses Press.
Makes 50 to 60 shells, for 25 to 30 filled macarons.
2¾ cups (8.8 ounces/250 grams) almond flour
2¾ cups (12.4 ounces/350 grams)
powdered sugar
1 cup egg whites (from 7 or 8 eggs),
at room temperature
Pinch of salt
2 teaspoons powdered egg whites, if weather is humid
¾ cup (5.3 ounces/150 grams) superfine granulated sugar
5 to 7 drops gel paste food coloring (optional) (I used 2 teaspoons lemon zest instead)
Step 1: Preheat the oven to 300°F (325°F for a non-convection oven), and line your baking sheets with parchment paper.
Step 2: Blend the almond flour with the powdered sugar in your food processor to make a fine powder (or sift together, discarding any large crumbs and adding a bit more almond flour and powdered sugar as needed to compensate). Then sift the mixture through a strainer until it is as fine as you can get it. This keeps crumbs from forming on the macaron tops as they bake.
Step 3: With the wire whip attachment on the electric mixer, beat the egg whites with the salt and the powdered egg whites (if you are using them), starting slowly and then increasing speed as the whites start to rise. Add the granulated sugar and the food coloring. Beat until the egg whites form stiff peaks and your meringue is firm and shiny.
Step 4: Pour the beaten egg whites onto your almond flour mixture and gently fold them in, using a rubber spatula. Move your spatula from the bottom of the bowl to the edges with one hand, using your other hand to rotate the bowl. Now slap the sides of the bowl until the batter falls in a wide ribbon when you raise your spatula. When you can’t see any crumbs of almond flour and the mixture is shiny and flowing, you are ready to start piping.
The French have a special word—macaronner—to describe the physical action of mixing all the ingredients for macarons. This has to be done by hand. You cannot do it with your mixer—you must be able to feel the consistency of the macaron batter.
Step 5: Fit your pastry bag with a number 8 tip and fill with batter. Start by squeezing out a small amount of mix onto a parchment-lined baking sheet to form a 2½-inch circle. Be sure to leave 1 inch of space between macarons so they will not touch each other while they bake.
If the peak that forms on the top of the macaron does not disappear after piping, it means the batter could have been beaten a little more. Tap the baking sheet on the tabletop, making sure to hold the parchment paper in place with your thumbs.
Let the piped macarons rest for 15 minutes.
Step 6: Bake for 14 minutes at 300°F. After the first 5 minutes, open the oven door briefly to let the steam out.
Let the macarons cool completely on a rack before taking them off the parchment paper. Press the bottom of a cooled baked macaron shell with your finger; it should be soft. If the bottom of the shell is hard, reduce the baking time for the rest of your macarons from 14 minutes to 13 minutes.
Using a pastry bag requires some practice. It may seem awkward at first, but you’ll soon get the hang of it.
Prepare the bag (if it hasn’t been used before) by cutting about 2 inches off the narrow end—just enough so that when you insert a number 8 decorating tip, about a third of the tip extends outside the bag. Push the tip firmly in place and spoon in your filling, leaving enough room at the top to twist the bag shut. It is best to fill the bag with half of the batter at a time, that way it is not too heavy. To make it easier to fill your pastry bag, place it upright in an empty jar or other straight-sided container. This will help steady the bag while you fill it with batter.
Squeezing the bag slowly, pipe each macaron shell out in a single dollop. Lift the bag quickly to finish.
Cream Cheese Filling:
Juice and zest of one lemon
8 ounces (227 grams) cream cheese, room temperature
1/4 cup powdered sugar
In bowl of electric mixer, beat the lemon zest, juice and cream cheese on low speed, until very smooth with no lumps. Add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Pipe or spoon about a tablespoon into the center of each macaron shell and top with another shell.
Thank you all for the kind thoughts, good vibes and uplifting words. Thank you also for reading what I had to say about our dear friend. Today we officially said goodbye and I can’t stop thinking about what she used to tell me all these years: "Live hard. Love harder. Work the hardest…and always, always eat good food!"
Yes…eating good food that is inevitable with us. If we become friends, you will come over for dinner. And again. And again. I was raised this way. That’s the one thing my grandma did that I knew to count on when I was growing up. Sunday suppers around a full tables of nibbles and sweets were not just tradition. They were second nature happenings. Sometimes there were four people, sometimes ten. Did not matter. Same is true of our Sunday table.
The idea was to end the weekend on a comforting note and to send you off into the new with a warm meal and a handful of sweet treats. In my case, both my pockets…ehehe!
Rum babas, petits fours, mini eclairs, financiers, madeleines, macarons...you name it. In my pockets. Good thing we lived across the streets from my grandparents.
Did my grandmother or mother made all these fine treats? Heck no! I think David will confirm this but French people rarely make their babas, eclairs or macarons from scratch. Unless they are foodies. Or unless they have a blog. Or unless they are really into patisserie. If you ask a French person on the street if they make their own eclairs, they’ll probably answer "why the heck would I? That’s why pastry shops were created you idiot!" (side note: have a French friend say "idiot" for you…I hear it makes you smile – not that would know anything about that?!!)
And you can imagine that the last thing on that list of things-people-would-not-make-from-scratch-because-someone-at-the-bakery-will-do-it-better-than-they-would-is…a macaron. And if you ever ventured to master macarons, you can certainly relate. It might have taken quite a few tries to get them right. Or you got lucky the first time and it’s been smooth sailing since. One sure thing, they never leave anyone indifferent. You either love or hate making them or you either love or hate eating them. In my family it’s love on both counts if you wonder.
I love making them during the holiday season. They are the perfect size to finish a meal with, they fit perfectly in treat box and I have never heard anyone exclaim "well look at those ugly little things.." Now, I do see a lot of friends rush with passion to eat a few in one sitting and I have to quickly explain that back home, macarons are treated like confections not cookies. We eat them slowly and one at a time, like a good marron glace, or a crunchy meringue.
I tend to favor macarons balancing sweet and strong usually keeping the buttercream on the sweeter side while adding citrus zest or spices to the shells. Nothing too crazy but playing well on opposites. This time I got inspired by a cookie I posted a few years ago and that make their way to our Christmas goodie boxes year after year. And for good reason. They are the perfect balance of sweet and salty, buttery and crunchy. The exact play of flavor and texture I like in macarons.
By judging the last two of twenty five made for Sunday supper, I’d say the flavor combination was a success and makes me wonder who among our friends had their pocket full when they left the house….!
Pistachio Cocoa Nib Macaron With Bourbon Buttercream:
Makes about 25 macarons (more or less depending on the size)
Note: having spent the last 13 years in America, I got completely used to using cups while still using grams. There are times I favor one over the other but really, it’s more about ratios than anything else, in either system
To convert easily from one to the other, use this conversion table from Gourmet Sleuth.
For the shells:
200 gr powdered sugar
55 gr almonds (slivered, blanched, sliced, whatever you like)
55 gr pistachios (roasted, unsalted)
90 gr egg whites (use egg whites that have been preferably left 3-4 days in the fridge)
25 gr granulated sugar
1/2 cup cocoa nibs
For the buttercream:
3 egg yolks
1/2 cup sugar
1/4 cup water
1 1/2 sticks unsalted butter, at room temperature
2-3 tablespoons Bourbon
Prepare the macarons:
Place the powdered sugar, almonds and pistachios in a food processor and give them a good pulse until the nuts are finely ground. Sift if desired.
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.
Add the nuts and powdered sugar to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds onto parchment paper or silicone mats lined baking sheets. Sprinkle with cocoa nibs. Let the macarons sit out for 30 minutes to an hour to harden their shells.
When you are ready to bake, preheat the oven to 280F.
Bake the macarons for 15 to 20 minutes, depending on their size. Let cool.
Once baked and if you are not using them right away, store the shells in an airtight container out of the fridge for a couple of days or in the freezer for up to 2 weeks (longer and the sugar starts to seep out which makes them sticky).
Prepare the buttercream:
Place the yolks in a stand mixer, fitted with the whisk attachment.
Bring the sugar and water to 238F in a medium saucepan set over high heat. Slowly pour the hot syrup over the egg yolks and continue to whisk until cold. Change to the paddle attachment and beat in the butter, one tablespoon at a time. Add the bourbon to the buttercream. Continue to beat for a few seconds until completely smooth.
Assemble the macarons:
Fill the macarons with the buttercream (pipe or spoon about 1 tablespoon per macaron) and store in the fridge for at least 48 hours before eating (the shell should be crisp without shattering in your hands and the center soft without being too mushy).
I really did not mean for it to be this long in between posts but this week really got the best of my time. Deadlines and meetings crept up all of a sudden when clients realized I may not be online as much in the next couple of weeks. But work is good. Vacation? Finally! Yes. I am taking a vacation. The first in 4 years! I am going home to France tomorrow and as much as I hate that B. can’t join me, I just can’t wait to put my bags down in my old room and chill on the patio with my family.
Hugs from my nieces. Chats with my mom. Mapping outings with my dad. Listening, in awe – always – to my grandfather’s stories. Planning his 100th birthday party. Taking pictures. Aperitifs on the back porch. My brother’s never ending supply of energy being wasted on my vacation brain. I intend to soak it all in. Smile, cry, get riled up (because that’s what we do in our larger than life family). All of it.
My parents now reside outside of Paris and we will be spending some time there before heading out on a mini road trip, heading down South. Toulouse first where my brother can’t wait to show me the house he built. Then it’s a trip down memory lane stomping my old grounds in Provence and the Alps where I grew up. That’s the beauty of France being on the small size, one can cover a lot of territory in a relatively short period of time. And it helps that someone else is driving, ahah!
Of course, I have already been volunteered to be the photographer at my grandpa’s birthday party/family reunion but I am really looking into capturing the places of my childhood. Unlike Beatrice from La Tartine Gourmande who grew up in Lorraine, I can’t promise you pictures of cows, apple trees or fields and crops. Nope. I grew up among endless seas of lavender fields, olive tree groves and red clay canyons. Valleys, mountains, rocks and wildflowers. That’s my France. Just thinking about it makes my soul and heart at peace. But that’s what I love about France. The diversity of people and places within human (driving) reach.
As I was jotting down places and things I wanted to see and visits, foods and desserts and I wanted to eat again, I was also working on leaving a "happy fridge" for Bill while I’d be gone. The phrase is pretty self explanatory: the man does not cook or bake so I tend to leave homemade meals for him to reheat after work. I also know he’ll be invited at the neighbors and his parents so I am not worried. And he can boil water!
One thing that is really easy to leave also is a bunch of frozen treats so I did make lots of ice creams and sorbets this week as well as his favorite cookies, macarons. He like to eat them like Oreos. Separate the layers, eat the filling. Or dunked in his coffee. I don’t question. I am just happy he is willing to try my ideas.
One thing we’ve been eating just about everyday is the blueberry sorbet I last made with the loads of blueberries we keep getting at the farmers' market. I pretty much made 3 batches in a row we could not get enough! One night, instead of giving him a bowl of sorbet and a couple of macarons shells, I just filled said shell with said sorbet and that’s how these came about. There are a dozen at the ready in the freezer. And I know I am a tad envious because dang! that sorbet was awesome.
Oh wait… what am I talking about? I am going home to my mom’s cooking. Forget what I have said in the previous paragraph. Well, no. Make that sorbet first. Then some macarons and eat them together. You won’t be disappointed. I promise!
One more thing: Caitlin and J’s engagement set is finally up for your viewing pleasure, here. I had such a great time, I can’t wait to photograph their wedding!
Blueberry Sorbet Macarons:
Makes about 30-35 filled macarons and about 4 cups sorbet
Blueberry Sorbet, adapted from Richard Leach in Sweet Seasons:
3 cups fresh or frozen blueberries
1 cup sugar
2 cups water
zest and juice of one lemon
In a medium saucepan set over medium high heat, place the blueberries and the rest of the ingredients and bring to a quick boil. Reduce the heat to low and simmer 10 minutes. Remove from the heat and let cool completely. Puree until smooth in a blender or food processor and then strain through a fine mesh chinois (strainer). Process in your ice cream machine according to the manufacturer’s instructions.
Macarons:
For the shells:
90 gr egg whites (use egg whites that have been preferably left 3-4 days in the fridge)
25 gr granulated sugar
200 gr powdered sugar
110 gr almonds (slivered, blanched, sliced, whatever you like)
1 tablespoon cherry pink powdered food coloring
Prepare the macarons:
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar and almonds and powdered color in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. Once baked and if you are not using them right away, store the shells in an airtight container out of the fridge for a couple of days or in the freezer for up to 2 weeks (longer and the sugar starts to seep out which makes them sticky).
Fill the macarons with the sorbet and store in the freezer in an airtight container. Eat them within the week if you can.
I am always happy to help my friends or lend a hand. When they have baking questions, I generally have an answer or know where to find it (mom). When that baking question involves my making macarons to help illustrate the answer, you can bet I am happily whipping up a batch. If anyone asks me the ins and outs of food chemistry or needs some kitchen mystery answered, I send them to my friend Brian also knows as "The Food Geek".
Not only is Brian the ultimate nice guy, he is also a true geek of food, always exploring and researching. I have had the pleasure to meet Brian on a foodie trip last year and really enjoyed his theories and explanations. Let’s just say that if my computer would pass out on me for no obvious reason I’d call him first and have him troubleshoot things.
He asked me one day if I knew why a particular recipe for macarons that he emailed would have a strong meringue flavor. It took me just about 2 seconds to message back that the recipe did not yield traditional French macarons and relied solely on meringue as the building block. Hence the strong meringue flavor. I mentioned the balance of almonds to egg whites in macarons which usually balances out a strong egg white flavor.
Brian asked if I could create a macaron that would fit the criteria asked by one of his readers: grapefruit or blood orange, not strong on the egg white flavor. I did not change much to my original recipe and used grapefruit zest to flavor the shells.
I did however have fun with the buttercream and used a nice complimentary flavor by adding some Pastis (anise liquor) to the buttercream. Any non alcoholic anise flavoring would work but Pastis reminds me of long summer days back home and a cold Pastis at the local cafe.
I am biased when it comes to macarons so I did ask Bill if he thought they add a strong meringue taste. He nodded "nope" but mentioned that the grapefruit made his upper lip numb.
So…here is a question for Brian: given that it was an organic, pesticide free grapefruit, what could have caused his upper lip to go numb? The citric acid? An alkaline ph? Any ways to fix or prevent this?
His job never ends…You can read his full article on the subject of meringue cookies by clicking on this link.
Oh and look….A French Word A Week review: pamplemousse!
Grapefruit and Anise Macarons:
Makes 25-30 filled cookies
For the shells:
90 gr egg whites (use eggs whites that have been preferably left 3-5 days in the fridge, covered or 24-36hrs at room temperature, covered)
25 gr granulated sugar
200 gr powdered sugar
110 gr almonds (slivered, blanched, sliced, whatever you like)
1 teaspoon finely grated grapefruit zest
Prepare the macarons:
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar and almonds and grapefruit zest in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F (convection – 300F regular). When ready, bake for 15 to 20 minutes, depending on their size. Let cool. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.
For the buttercream:
1/2 cup (100gr) sugar
2 large egg whites
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1-2 tablespoon Pastis (or Ouzo, or anise flavor, extract)
Place the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream (temperature should be about 235-238F). Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-8 minutes. Add the liquor or extract and fold with a spatula. Fill a pastry bag with it and pipe on the macarons.
Didn’t expect to take this long to announce the winners of the cookbook giveaway but we had snow over the weekend. Snow! In Charleston! (which was gone by 9am the day after). Kind of – sort of – just about unheard of. I did not even know of B’s existence the last time it snowed in Charleston. So yes…while everyone was glued to the tv weather report worrying about a ooplah of a inch accumulation, I was outside with the pups, dancing and playing in the streets, in the woods and by the marsh.
Anyways…Congratulations to Victoria N. winner of Amy’s Bread and Rosa from Rosa’s Yummy Yums, winner of Unforgettable Desserts. Email me at mytartelette{at}gmail{dot}com with your postal addresses please!
I wanted to hear that particular sound after the snow falls. A muffled breeze. The sound of silence soft as a cotton ball. The intense pleasure of snow falling on my face at midnight in immaculate quietness. Alone. The brightness of the moonlight bouncing off the snow. The dogs chasing snow and eating it as if it were cotton candy.
I know it sounds crazy but the evening was made complete by a loss of power. Right when the snow stopped for a moment. We never get this weather so our power lines probably got overwhelmed by a few flecks. Didn’t bother me. The spectacle was outside. There are always reruns to watch the Olympics. Good thing I did not have a batch of macarons ready to go in the oven when we lost power. I did shortly after the power came back though!
I did make this Raspberry Mascarpone Macarons bouquet for my Valentine. Because we don’t celebrate Valentine’s Day. Hmmm…I need to backtrack there because I saw your eyebrows go up half an inch just then. We both dislike Valentine’s Day. We’ve always had that knee-jerk reaction when the Hallmark labeled "sweetest day" of the year would roll in. Most years we were both at work that day, him in the front of the house serenading couples out on the town and me in the back of the house plating them the "de rigueur" chocolate lava cake or swan petit choux.
We don’t celebrate the sweetest day because each day we are together is well, pretty darn sweet as it is. It is! We feel bad for the people experiencing all the pressure of an evening having to go perfectly. Perfect is not real people! It does not last. Perfectly wrapped up love is pretty but insipid. Love is messy. Love is jumps and loops. Not bows and boxes. We both joked that we might get our "on the sweet side of life" citizenship cards revoked given our sarcastic comments associated with the day.
We also know that for some folks it is a bunch of hopes all wrapped up in many emotions getting a chance to come out on V-Day. We get that. We love that. I get chills watching young men getting roses at the stores. I love watching couples roaming the isles planning a great meal by candlelight. I get that. I still couldn’t tell you where the candles are in our house. Hurricane lamps I can. It was with this last thought that I turned to Bill and said "Oy! Time to do one fluffy puffy red or pink, smallish please, drippy sweet thing today. I fear it’s bad juju now if we don’t. I don’t even know if we have candles anymore!!"
He went and got me roses. For the argument we have not had yet and which he already knows he is going to lose. His words. I made him a bouquet of macarons. Pink macarons with a mascarpone raspberry filling. His favorites.
I’ve been toying with the idea of putting a macaron on a stick for a while. I even mentioned to Bakerella, the Queen of cake pops, when she took my macaron workshop in Atlanta that I wouldn’t be surprised if she came up with a macaron pop next. Then I thought, "eh, why can’t I? Hope she won’t mind!" I emailed Angie-Bakerella one night that I was making macarons pops for Valentine’s Day inspired by all her fun cake and cookie pops. She emailed back with a couple of pictures of her latest creation: adorable macaron pops! Made me so happy that we had been on the same wave length with these. I felt largely vindicated in my macaron geekiness. Ha!
I think that more than love on Valentine’s Day, I love when ideas come together completely by chance. Genuine coincidences. Not bad. Not bad at all.
Dear Angie-Bakerella, Bill said he’d share one of his macarons with you, because this Valentine’s Day, you were the sweetest thing. Love from the both us…
Raspberry Mascarpone Macarons:
For the shells:
90 gr egg whites (use eggs whites that have been preferably left 3-5 days in the fridge)
25 gr granulated sugar
200 gr powdered sugar
110 gr almonds (slivered, blanched, sliced, whatever you like)
1 tablespoon cherry pink powdered food coloring
Prepare the macarons:
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar and almonds and powdered color in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.
For the filling:
4 oz mascarpone, room temperature
2-3 tablespoon good quality raspberry preserves
In a small bowl, whisk together the mascarpone and preserves together until well incorporated. Fill a small piping bag with a large plain tip (Ateco #809) with it and pipe in the center of each shell. Let the shell mature at least 24 hours in the fridge so all the flavors have the chance to meld together.
I really do love get togethers, dinners for four or soirees for ten. If there is a story to be told or a moment to be shared, I am there to hear it. In a large family like mine, that is a pretty regular occurence. In his, not so much. I am sure his parents would think we’re all crazy and way too loud in mine. When Christmas season rolls around and as we get all busy with family, I start missing mine terribly. Even the crazies.
In those instances, I turn to the familiar sound of a friend’s voice or the well-known steps of a favorite recipe and most often we end up with a fresh batch of cookies. Since Thanksgiving, we’ve been all over these Candy Cane Macarons and Eggnog Macarons as we get into the holiday spirit.
Last October, Brooke asked me to be part of Trick Or Treat and while I brought Toffee Crabapples to the party, I also left with tons of ideas for next year’s Halloween. Last month she asked if anyone would be interested in following the Trick or Treat success with a Christmas Cookie Exchange and I said "sure…", figuring it would be the perfect way to discover new and great recipes to add to my Christmas boxes.
See, we have stopped buying gifts for family and friends about eight year ago and instead, comes Christmas day, we give each family a large hat box filled with nothing but homemade goodies. It’s pretty much all the things I have baked, cooked or prepared along the year and that made it to my Top 20. Yeah, I like to think I am hip. I have a Top 20. It can be anything from flavored syrups and sugars, to spice rubs, cookies, cakes, candies, etc…
I just have one problem this Christmas. I go stuck at Top 9 as life and work got stuck on overdrive. You too, I presume. It’s the season. I think I am at the point where I need someone to put a plate of cookies in front of me and say "Here are potential Top 10-11 and 12. Now go put it in that big box for your friend". You know what? I’m not Santa but I know exactly where to find that! A virtual cookie exchange leaving you with brand new favorites to bake.
Yes! Today, I’ve teamed up with twelve other incredible food bloggers to bring you a holiday cookie celebration so big, it’s being monitored by the North Pole. The Baker’s Dozen Ultimate Cookie Exchange. From the sneak peaks I have seen so far… you won’t want to miss "doing the rounds". I am getting hungry just thinking about it. To see all of the participating bloggers, head to the Baker’s Dozen home site, here.
In the meantime, let’s talk Candy Cane and Eggnog Macarons…
Candy Cane and Eggnogg Macarons:
Notes:
Trust me on this: do not crust candy canes and sprinkle them on your shells prior to baking as a decorative element, as you would sprinkle sesame seed, for example. Trust me. Unless you want a reaction similar to acid perforating your skin. Cratters being created under your very eyes as you peek through the oven glass door. Do you trust me now? Hope so…because it ain’t pretty but sure gives you food for discussion if you need some.
Instead…crush some candy cane and roll the macarons in it once they’re filled, or add crushed candy canes to the buttercream. Much better.
For the shells:
90 gr egg whites (use eggs whites that have been preferably left 3-5 days in the fridge)
25 gr granulated sugar
200 gr powdered sugar
110 gr almonds (slivered, blanched, sliced, whatever you like)
Prepare the macarons:
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don’t let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.
For the buttercream:
1/2 cup (100gr) sugar
2 large egg whites
1 1/2 sticks (180gr)(6 ounces) unsalted butter, at room temperature
1/4 teaspoon to 1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
crushed candy canes
Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. Divided the buttercream in two portions.
Leave one portion plain and add the cinnamon and nutmeg to the other one. Fill half the shells with the eggnog flavored one (cinnamon-nutmeg) and half with the plain buttercream. Roll the plain filled shells in to the crushed candy canes. Eat!
I love, like, enjoy, many people and many things in this life but if there is one thing that I live for on the weekends is when B. comes home from playing music and we sit on the bed and geek out for hours about all sorts of topics. Photography, films, history, and often times, food. Before we know, it’s three o’clock in the morning (not his bedtime at all) and we go to sleep with growling stomachs and visions of sugar plums. Especially when we geek out about macarons. Especially when they are Peanut Butter and Jelly, Lemon Meringue Pie and Banana Caramel Macarons.
We were recently putting together a care package for a friend in town and we started brainstorming about what to include. Macarons, are always first on the list for some reason, eheh! I was looking for flavors I had not done before and he was looking to recreate some of his favorites. In the end, our friend S. received 2/3 of the Daring Bakers challenge delivered right to her front steps. From the look on her face, I knew I’d be repeating these flavors over again.
Bill’s go-to breakfast is a bagel with peanut butter and jelly and turning this into a macaron was very easy. I used half almond and half peanuts for the shells and filled those with a teaspoon each of peanut butter and homemade raspberry jelly.
One of my favorite desserts is lemon meringue pie and after coniving on the best way to make this into a macaron, I finally settled on keeping the shells all almonds and adding the zest of one lemon to the batter. I filled the insides with homemade lemon curd and a teaspoon of freshly made Swiss meringue.
One of my husband’d favorite snacks when he comes home from playing music is to cut up a banana and drizzle it with Salidou, the homemade salted butter caramel sauce that I always keep handy in the fridge. For the macarons I simply mashed a whole banana and mixed it with the leftover from the Taffy Apples I posted yesterday. Once cooled and naturally thickened a bit, it was easy to pipe on the macarons shells and sandwich them.
I’ve known about this month challenge since this summer when Amy emailed with concerns about doing macarons for the Daring Bakers. We covered all types of questions from aging the egg whites, drying the macs before baking to food coloring and how to best incorporate flavors. I volunteered a phone macaron making session and guided her over the phone while she baked my tried and true recipe. In the end she felt most comfortable with the version she knew best, Claudia Flemming’s, which brought on my most common comment about macarons: if you find a recipe that works for you, stick to it, no matter whose it is, especially if you are new to macarons and don’t make them that often.
Amy, thank you for the fun phone macaron making session and it was a pleasure helping out with some of your questions!
I’m glad I tried a new recipe for macarons and did not have any problems with it, probably because I’ve been making them for 15 years so I know what to expect. I will however stick to the recipe I use all the time, for no other reason that it is engrained in my DNA right now!
The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.
Macarons, from Claudia Flemming' The Last Course: The Desserts Of Gramercy Tavern.
Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)
Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
Cool on a rack before filling.
For the PB&J Macarons:– Replace half the amount of almonds with finely ground unsalted roasted peanuts.
– Once cooled, fill the shells with a dollop of peanut butter (either smooth or crunchy) and jam.
For the Lemon Meringue Macarons:
– Fill the shells with a teaspoon or so of freshly made lemon curd
– Add a teaspoon or so of Swiss meringue. (I made half the recipe)
For the Caramel Banana Macarons:
– Mixed one smashed banana with half the quantity of toffee sauce I made for the dipped crabapples.