Macarons are such cheerful little things. Delicate meringue sandwiched with a sweet filling, they taste as wonderful as they look.
There are tons of recipe variations out there and I want to try them all, but the thought of popcorn flavored macarons with a salty buttercream filling made me want these now.
85g (3/4 cup) ground almonds
150g (1 1/4 cups) confectioners’ sugar
3 large egg whites
65g (1/4 cup) caster sugar
1 tsp vanilla extract
Salted Buttercream (recipe follows)
Melted unsalted butter, for brushing
1. Line two baking sheets with parchment paper.
2. Sift the almonds and confectioners’ sugar together into a medium bowl and set aside.
3. Place the egg whites into a large mixing bowl and whisk until they reach soft peaks. Gradually add the caster sugar, whisking continuously until it becomes a firm, glossy meringue. Add the vanilla extract and whisk until evenly distributed.
4. Using a rubber spatula, gradually fold in the almond mixture, one third at a time. Once all the almond mixture has been incorporated use the spatula to cut through and fold the mixture a few more times.
5. Pour the mixture into a large piping bag fitted with a 1cm plain round tip and pipe small rounds of equal size onto the prepared baking sheets. Tap the baking sheets firmly against the counter top to knock out any air bubbles. Leave the macarons at room temperature to rest for 30 minutes.
6. Preheat the oven to 160℃/325℉.
7. Bake the macarons for 10-15 minutes depending on their size.
8. Remove from the oven and slide the baking paper off of the hot tray and allow the macarons to cool on the sheet for 10 minutes before peeling them off.
9. Blitz a few tablespoons of popcorn to crumbs in a food processor.
10. Pair up macaron shells. Brush the top side of each macaron with melted butter and sprinkle with popcorn crumbs. Leave for 10 minutes for the butter to set.
11. Fill a piping bag fitted with a 9mm plain round tip with buttercream. Pipe around a small amount of buttercream onto the flat side of one macaron in each pair and sandwich together with it’s partner.
12. Serve at room temperature.
Makes about 20 macarons
100g (1/2 cup) caster sugar
75g (about 2) lightly beaten eggs
45g (about 2) egg yolks
200g butter, softened
Pinch of sea salt flakes
1. Beat the butter in a medium sized bowl until very soft and creamy, set aside.
2. Place the eggs and egg yolks into a large mixing bowl and set aside.
3. Combine the water and sugar in a small saucepan and place over a medium-low heat until the sugar dissolves. Turn the heat up to medium and cook until the syrup reaches 121℃.
4. While heating the syrup beat the eggs and yolks at a medium speed with an electric mixer for two minutes. Whisking continuously, pour the hot syrup in a thin, steady stream over the egg mixture. Whisk the mixture until thick and cooled to 50℃.
5. Slowly add the softened butter, a little at a time, mixing well to ensure there are no lumps. Fold in the salt.
Recipes from The Extraordinary Art Of Cake
Run/Lucky/Free are perfect macarons making music.
‘Let Me Go’, out last month, is the Edinburgh band’s last EP together. My only complaint is that it is only 4 songs. It really leaves you wanting more, especially knowing that the members are going their separate ways now.
Rachael Cormack’s vocals are so full of emotion. I love how her voice swirls above the insistent rhythm section and the wicked guitar.
“I hear my heartbeat through my pillow, and it’s keeping me awake,
But when I close my eyes to sleep, I can only see your face.”
Check out Run/Lucky/Free on Bandcamp, where you can get their music.