The Mad Cake Batter

sweet treats and savory deets

Blueberry Lemon Macarons

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“In everyone’s life, a little rain must fall.”

The words my boyfriend told me after making this version of macarons. The last time I made macs, I used the recipe from Bravetart. It cut baking time significantly, however, my taste testers said they preferred the Pierre Herme recipe because they were “gooeier.”

I decided I was going to conduct some experiments this time around. Instead of 115 grams of Almond flour from the BraveTart recipe, I would use 200g. Pierre’s recipe has 300 grams Almond flour to 300 grams confectionary sugar so I thought 200 grams to 230 g was a good idea. Well, the shells were definitely softer, but almost all them cracked. I could blame this on a few things. Instead, I am just going to chalk it up as a failed attempt.

macs3Obviously, I haven’t found the right ratio. I want to incorporate what I learned from both recipes. I may try next the 1:1 ratio for flour and sugar, but keep the egg white process from Bravetart and see how I fare… To be continued.

My second experiment was using natural food coloring. Since these were going to be a blueberry lemon, I pureed some blueberries in a blender. I started off with a small amount because I didn’t want to overdo it. The puree turned the dough into a soft blue. A complete surprise since it was a dark purple? But hey, good to know for the future.

MACARON SHELLS:

  • 200 g Almond flour
  • 230 g Confectionary sugar
  • 144 g egg whites
  • 72 g sugar
  • 1/2 tsp kosher salt
  • 1/4 cup blueberry puree

Preheat oven to 300F. Sift the almond flour and powdered sugar into a large bowl. Set aside. In a standard mixer with the whisk attachment, add the egg whites, sugar, and salt. Beat on medium (level 4) for three minutes. Increase speed to a level 6 for another three minutes. Then increase the speed to a level 8 for another 3 minutes. Add the puree and mix at level 8 for another minute.

macs1Fold in the egg whites to the flour mixture to break down the egg whites. Put the batter in a pipping bag and pipe on a prepared baking sheet. Bake for 14-18 minutes. Since my oven gets super hot, I put a wooden spatula between the door of the oven to let moisture escape. It is supposed to prevent the shells from cracking which they still continued to do. Whomp.

BLUEBERRY LEMON FROSTING

  • 1/2 -1 squeezed lemon
  • 1/2 cup blueberries
  • 1 stick butter
  • 3 cups confectionary sugar

In a standard mixer using the paddle attachment beat the butter on high until it becomes light and fluffy. Scrape down the sides using a spatula and add the blueberry puree and 1 cup of confectionary sugar. Mix until well incorporated. Add confectionary sugar cup one at a time until the buttercream starts to take shape. Pipe frosting into cooled shells and store in freezer in an air-tight container. Allow macarons to sit in the fridge for at least a half hour before serving.

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