peppermint swirl macarons
11.27.2019
While the internet and social media can sometimes be terrible places, they have brought two wonderful things into my life. Cake decorating and macaroon videos. Both of which collided into this peppermint macaroon.
With each passing recipe, I'm growing less and less scared of piping bags. I have also been watching the "Great British Baking Show" each night so I'm sure that helps too.
The peppermint swirl would be better accomplished with gel food coloring but I'm not about to buy more food coloring until I finish what I have. I'm stingy like that. In full disclosure, I also used some leftover buttercream that I froze from this summer from the not so successful matcha coconut macarons. It worked like a charm and I love the coconut flavor... it was not too aggressive with the peppermint either.
- Set your oven to 325 F
- Combine your almond flour and powdered sugar in a flour sifter and sift until you have a nice, pretty pile.
- In a mixing bowl, beat your egg whites with an electric mixer until nice and foamy. Gradually add the granulated sugar until they develop stiff, glossy peaks. I added my sugar in 1 tablespoon at a time. If you think your egg whites are stiff enough, they probably aren't. Keep going. One blog I read said you should be able to flip your bowl upside down ... I make enough of mess in the kitchen without doing this step, but you get the idea.
- Add peppermint extract and mix gently. If the mixture gets a little less stiff, just toss that mixer on again for a jiffy.
- After the meringue is stiff and glossy, you essentially get to mix it all up again - but none of that "folding in the egg whites" business. This is straight mixing folks. Add about half of the flour/sugar mixture and stir with your spatula until mixed. Then, add the rest and stir again.
- This is now a "crucial" part in the macaron process.... you need to stir until the mixture is even and smooth. A smooth mixer makes for good meringues and that is what this is all about folks. What you do is spread the batter against the sides of the bowl, then flip it back into the middle, and repeat. And repeat. And repeat times 15 or so times. Just like the flour sifting process, I thought this would be all phony and silly and not worth it, I was wrong. You can see the difference in the batter. Add in food coloring until you get the shade of green you'd like.
- Fill your "pastry" bag with the batter and add a few drops of food coloring. Using a knife or cake tester (something thin), gently poke down and swirl around.... not mix.
- Using your pastry bag, gently squeeze the mixture out into small circles on your parchment lined baking sheet. Note: the batter will settle a bit so, don't worry too too much about having a "tip" in the middle of your circle. Just try and keep your circles in similar small sized circles - about 1.5-2 inches.
- After you have filled you pan with little circles, whack the sheet against the counter several times. According to the post I read, "This will set the pied or little pastry lip at the base of the cookie (an essential for an authentic macaron)." Now, set the tray aside for 30 minutes to dry. You'll know they are dry when you tap the surface of the circle and it does not stick to your finger.
- Place in the oven for about 8 minutes. After 8 minutes, turn the sheet so that the front-facing macarons are now towards the back of the oven for an even bake. If after 14 minutes, they are still super-soft, reduce heat to 275°, cover in aluminum foil and bake for 2 more minutes. Watch them carefully.
- When the macarons are done baking, take them out of the oven and let sit until cool. When they are cool, they'll pop right off the parchment but they won't before then.
- Fill a new pastry bag with the filling and create about 1/2 inch dot on one macaron cookie, then sandwich another on top. Be careful not to squeeze the filling out on the sides.
- That's it. Now eat them... and store them in the fridge.
- In a stand mixer with a whisk attachment, cream butter on high speed until light and smooth (about 5 minutes).
- Reduce the speed to low and add powdered sugar. Mix until fully incorporated.
- Add any flavoring and mix on high speed until light and fluffy (2-3 minutes).
Shopping List
2/3 cup almond meal/flour
1 1/2 cup powdered sugar.
3 egg whites
5 tablespoons of white, granulated sugar
1 teaspoon peppermint extract
1 1/2 cup powdered sugar.
3 egg whites
5 tablespoons of white, granulated sugar
1 teaspoon peppermint extract
red food coloring
Filling
1/2 cup softened butter
Filling
1/2 cup softened butter
1 1/3 cup powdered sugar
1 tsp flavored extract