chocolate & lavender macarons

chocolate macaronlavender macaron

Yeah, macarons time!

These are the only 2 batches to succeed, out of a total of 6 batches attempted. It’s been raining and the humidity is terrible at times. Too humid, macarons will not dry. Too humid, oven temperature too high, macarons will crack. Sigh. Temperamental cookies…

Chocolate macarons (from Kitchen Guardian, who tweaked it from Jill Colonna)

  • 50 grams aged egg whites
  • 25 grams castor sugar
  • 50 grams ground almond
  • 80 grams icing sugar
  • 10 grams cocoa powder
  1. Sift almond, icing sugar and cocoa powder into a large bowl. Set aside.
  2. Whisk egg whites with castor sugar until stiff peaks.
  3. Fold dry ingredients into meringue in 2 additions.
  4. Pipe macarons onto parchment lined baking sheets and let them dry for an hour. Alternatively, you can dry them with an oven. Either preheat oven to 160 C, turn off, open door and carefully perch piped macarons tray on the oven door for 15 minutes, rotating the tray halfway through, or preheat oven to 50 C and dry the macarons in the oven for 15 minutes.
  5. Bake at 140 C for 18 minutes.

Lavender macarons

  • 50 grams aged egg whites
  • 25 grams castor sugar
  • 55 grams ground almond
  • 80 grams icing sugar
  • purple food coloring
  • dried culinary lavender for sprinkling
  1. Sift almond and icing sugar into a large bowl. Set aside.
  2. Whisk egg whites with castor sugar until stiff peaks.
  3. Fold dry ingredients into meringue in 2 additions.
  4. Pipe macarons onto parchment lined baking sheets. Sprinkle 3-4 buds of dried lavender onto each shell.
  5. Let macarons dry for an hour. Alternatively, you can dry them with an oven. Either preheat oven to 160 C, turn off, open door and carefully perch piped macarons tray on the oven door for 15 minutes, rotating the tray halfway through, or preheat oven to 50 C and dry the macarons in the oven for 15 minutes.
  6. Bake at 140 C for 18 minutes.

Filling

Chocolate macarons – chocolate ganache

  • 100 grams 55% cocoa chocolate
  • 100 grams 38% fat whipping cream
  1. In a saucepan, boil whipping cream. Pour over chocolate and stir until chocolate is melted.
  2. Set aside to cool to thicker consistency for piping.

Lavender macarons vanilla swiss meringue buttercream

  • 40 grams egg white
  • 50 grams sugar
  • 90 grams unsalted butter, soft but cool
  • 1 tsp pure vanilla extract
  1. In a heatproof bowl placed over a pan of simmering water, whisk egg white with sugar until sugar is dissolved. This should take 2-3 minutes.
  2. Remove from heat and whisk at high speed until thick, white and glossy. By this time the meringue will be just slightly warm.
  3. Change to paddle attachment.
  4. With the mixer turned on medium speed, add butter gradually to the meringue. Once all butter is added in, turn speed to medium high. Beat until thick and fluffy.
  5. Add vanilla extract and beat until combined.
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