Another exploration on different flavors in macarons.
I still have problems with keeping the macarons from browning. For the vanilla bean macarons, I used a piece of foil to block the upper heating only halfway through the baking. Next time, I will cover with the foil right from the start. It is really difficult to get a white color.
For the other 2 flavors, the foil was already inside and the dis-coloration was less apparent.
Rose macarons were filled with rosewater custard buttercream, kuro-goma macarons were filled with white chocolate ganache and vanilla bean macarons were filled with store-bought organic apricot jam.
I love the kuro-goma macarons. Delicious! 🙂
For basic macaron recipe, refer to here. The kuro-goma macaron was made with 50 grams of almond meal and 10 grams of kuro-goma powder.
Rosewater custard buttercream (adapted from Jill Colonna)
- 1 egg
- 20 grams castor sugar
- 90ml whipping cream
- 1 tsp rosewater (I used Nielsen Massey)
- 10 grams cornflour
- 100 grams unsalted butter, softened but cool
- Whisk egg and sugar in a bowl, until pale and fluffy.
- Whisk in cornflour until smooth.
- In a medium saucepan, heat up whipping cream and rosewater until boiling.
- Pour cream mixture into egg mixture, whisking constantly.
- Pour mixture back to saucepan and cook over low heat, whisking constantly, until thickened.
- Cover with cling wrap, making sure the wrap touches the surface of the custard to prevent a skin from forming. Set aside to cool completely.
- Whisk in butter until smooth.
The original recipe used 5 tbsp rosewater and a bit of rose extract. If using Nielsen Massey brand, 1-2 tsp is more than enough. The scent can be overpowering, thus a light touch is best. The custard buttercream is great for filling macarons. It is easy to make and delicious. Since it is a combination of custard and butter, it will not harden totally when in the fridge. This allows the filling to be absorbed perfectly by the macaron shells.