Mint Chocolate Chip Macarons

27

Mint Chocolate Chip Macarons

INGREDIENTS

About a cup of almonds (or 2/3 cup almond meal)

1 1/2 cups powdered sugar

3 large egg whites

5 tablespoons granulated sugar

1 teaspoon mint extract

a few drops of green food coloring

3/4 cup mini chocolate chips

(Filling recipe below)

DIRECTIONS:

  • Preheat the oven to 280ºF. Line 2 baking sheets with parchment paper.
  • Grind the almonds in the food processor until coarse. Measure the ground almonds so that you have 2/3 cup. Add the powdered sugar to the 2/3 cup ground almonds and continue processing until fine. Sift through a fine mesh sieve.
  • Beat the egg whites until frothy. Add the granulated sugar 1 tablespoon at a time until fully incorporated. Continue to beat the egg white mixture until glossy and stiff peaks form when you lift the beaters. Gently stir in the mint extract and food coloring.
  • Add half of the sifted almond mixture, and gently fold it into the meringue using a flexible silicone spatula. And the remaining almond mixture and continue gently folding. Gently fold in the chocolate chips.
  • Pour batter into a pastry bag fitted with a 0.4-inch tip or a plastic baggie with a corner snipped off. On your prepared baking sheets, pipe out about 1-inch circles.
  • Holding the cookie sheet with both hands, smack it against your countertop a few times to help the batter settle and even out. This also helps get the elusive “feet”.
  • Let the piped macarons sit out for at least fifteen minutes to help build a slight film over the top. After 15-20 minutes, check the batter by lightly tapping your finger on the top of a macaron. Your finger should bounce off the top without anything sticking to it. If they’re still sticky, allow to sit out for up to an hour.
  • Place both baking sheets in the oven and bake for 15-18 minutes.The macarons are done when they are baked all the way through and the shells are hard. Take care to not underbake (insides will still be mushy) or overbake (tops will begin to brown). Allow to cool before filling.

Mint Chocolate Ganache Filling

INGREDIENTS

3/4 cup chocolate chips or chopped chocolate

2 tablespoons butter

1/2 teaspoon mint extract

Melt the chocolate chips, butter, and extract in the microwave on 50% power or in a bowl set over a steaming pot of water.

Spread a little onto the bottom of one macaron and sandwich another on top. Repeat for all macarons.

source : yammiesnoshery

 

Mint Macarons

36

Mint Macarons

INGREDIENTS:

  • 8 ounces powdered sugar
  • 5 ounces egg whites
  • 2½ ounce granulated sugar
  • 2 tsp vanilla bean paste
  • ½ tsp kosher salt
  • Green and teal gel paste
  • ½ tsp peppermint extract
Mint Buttercream Frosting:
  • ¼ cup butter, room temperature (softened but not melted)
  • ¼ cup shortening
  • 1 tsp vanilla
  • 4 cups powdered sugar
  • ¼ cup heavy cream
  • ½ tsp peppermint extract
  • Green and teal gel paste

DIRECTIONS:

 

Macarons:
  1. Line 2 pans with parchment paper.
  2. Sift the almond flour and powdered sugar together and set aside.
  3. Mix the egg whites, granulated sugar, vanilla bean paste and kosher salt on low for 3 minutes, then beat on medium speed for 3 minutes and finally on high for 3 minutes. Add the gel paste and peppermint extract, beat for one final minute. The meringue should be very stiff.
  4. Add the almond and powdered sugar mixture and fold it into the meringue until it has deflated. It should look like molten lava that will hold its shape for a bit and then melt into the mixture.
  5. Pipe the batter into small circles on the parchment paper.
  6. Hold the pan and firmly smack it against the counter a couple of times, turn the pan and smack it again to remove the air bubbles.
  7. Bake at 300 degrees for about 18 minutes or until the macarons can be easily removed from the parchment paper. If they stick or the shell comes off the but bottom sticks, bake them a little longer.
  8. Cool completely on the pan and then remove to add the mint buttercream frosting.
Mint Buttercream Frosting:
  1. Beat butter, shortening and vanilla until creamy.
  2. Add powdered sugar, 1 cup at a time, beating after each cup.
  3. Beat in ¼ cup heavy cream until light and fluffy.
  4. Mix in peppermint extract and food coloring.

source : thegunnysack

Maple Walnut Macarons

25

Maple Walnut Macarns

INGREDIENTS

About a cup of walnuts

1 1/2 cups powdered sugar

3 large egg whites

5 tablespoons granulated sugar

1/2 teaspoon vanilla extract

2 teaspoons maple extract

(Filling recipe below)

 

Preheat the oven to 280ºF. Line 2 baking sheets with parchment paper.

Grind the walnuts in the food processor until coarse. Measure the ground walnuts so that you have 2/3 cup. Add the powdered sugar to the 2/3 cup ground walnuts and continue processing until fine. Sift through a fine mesh sieve.

Beat the egg whites until frothy. Add the granulated sugar 1 tablespoon at a time until fully incorporated. Continue to beat the egg white mixture until glossy and stiff peaks form when you lift the beaters. Gently stir in the vanilla extract.

Add half of the sifted walnut mixture, and gently fold it into the meringue using a flexible silicone spatula. And the remaining walnut mixture and continue gently folding.

Pour batter into a pastry bag fitted with a 0.4-inch tip or a plastic baggie with a corner snipped off. On your prepared baking sheets, pipe out 1-inch circles.

Holding the cookie sheet with both hands, smack it against your countertop a few times to help the batter settle and even out. This also helps get the elusive “feet”!

Let the piped macarons sit out for at least fifteen minutes to help build a slight film over the top. After 15-20 minutes, check the batter by lightly tapping your finger on the top of a macaron. Your finger should bounce off the top without anything sticking to it. If they’re still sticky, allow to sit out for up to an hour!

Place both baking sheets in the oven and bake for 15-18 minutes.The macarons are done when they are baked all the way through and the shells are hard. Take care to not underbake (insides will still be mushy) or overbake (tops will begin to brown). Allow to cool before filling.

 

Maple Walnut Filling

1 cup walnuts (optional)

1 stick softened butter

1/4 cup maple syrup

3 cups powdered sugar

2 teaspoons maple extract

1 teaspoon vanilla

Grind the walnuts in the food processor (make sure they’re smaller than whatever tip you are using for piping).

Beat the butter until smooth. Alternately add the syrup and powdered sugar until desired consistency is reached. Add the extracts. Stir in the nuts. Pipe onto cooled macarons and sandwich them together. I dipped them in melted chocolate and crushed walnuts, but you don’t have to!

source:  yammiesnoshery

Champagne Macarons

23

Champagne Macarons

Yield : 40 macarons

Ring in the new year with these champagne macarons! Filled with a champagne-infused buttercream they are the perfect celebration cookie.

INGREDIENTS:

For the cookies
  • 1 batch of plain macaron shells (see recipe here)
For the filling
  • 1 cup champagne
  • 2½ large (75 g) egg whites
  • ½ cup sugar
  • pinch of salt
  • 16 tbsp unsalted butter, room temperature

23a

DIRECTIONS
  1. Prepare the macaron shells and let cool. Set aside.
  2. In a medium sauce pan, bring the champagne to a boil. Let simmer for 10 minutes, or until reduced to ¼ cup. Set aside and let cool.
  3. In the bowl of a stand mixer (or other heat-resistant bowl), combine the egg whites, sugar, and salt. Set over a small pot of simmering water, whisking constantly. Bring to 160F and then remove from the heat. Beat on medium-high speed with the whisk attachment until cooled to room temperature and stiff peaks have formed, about 8 minutes. Reduce the speed to medium and then add the butter, 2 tbsp at a time, only adding more after the rest has been incorporated. The frosting may start to look soupy or curdled, but just keep beating and it will eventually become fluffy again.
  4. With the mixer on low, add the reduced champagne one tbsp at a time, allowing each to be incorporated before adding the next. If the frosting starts to separate, keep beating and it will eventually come back together.
  5. Transfer the frosting to a piping bag and pipe onto the flat side of half of the macaron shells. Top with a second shell and gently press together so that the frosting reaches the edges. Refrigerate overnight before serving.

source :  joanne-eatswellwithothers

….. more MACARON RECIPES…..

Snickerdoodle Macarons

24

Snickerdoodle Macarons

Yield : 40 macarons

Ring in the new year with these champagne macarons! Filled with a champagne-infused buttercream they are the perfect celebration cookie.

INGREDIENTS:

For the macarons
  • 115 g blanched almond slices, ground, or almond flour
  • 230 g powdered sugar
  • 144 g egg whites
  • 72 g granulated sugar
  • 2 g kosher salt
For the cinnamon sugar buttercream
  • 1 cup unsalted butter, room temperature
  • 4 cups confectioner’s sugar
  • ¼ cup heavy cream
  • 2 tsp vanilla extract
  • salt, to taste
  • 1 tbsp cinnamon, plus more for dusting

24a

DIRECTIONS:
  1. If using almond slices, grind in a food processor with the powdered sugar for at least three minutes, but before the almonds start to become almond butter.
  2. Sift together the almond flour and powdered sugar into a large bowl. If there are almond flour slices that won’t pass through the sifter, then grind them again until they do.
  3. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, sugar and salt. Beat on medium (speed 4) for 3 minutes. Increase the speed to medium-high (speed 6) and beat for another 3 minutes. Increase the speed to 8 and beat for another 3 minutes. Increase it to 10 and beat for one more minute. When you lift the whisk, the meringue should be stuck to it. Lightly tap it against the side of the bowl until it falls off.
  4. Pour the dry ingredients into the meringue. Fold them into the meringue using the “fold-and-smash” method (fold and then subsequently smash and smear against the side of the bowl). Mix until the batter is lavalike and when you spoon some of the batter out and drop it back in, it completely incorporates within about 20 seconds.
  5. Transfer half of the batter to a piping bag fitted with a ½-inch round tip. Line two baking sheets with parchment paper. Pipe the macarons into evenly sized and spaced circles, making sure to keep the piping bag straight up and down as you do so.
  6. Rap the baking sheet hard against the counter, twice. Turn ninety degrees and rap another two times. Let rest for 45-60 minutes.
  7. Meanwhile, preheat the oven to 275F.
  8. Bake the macarons, one tray at a time, on the rack farthest from the oven’s flame for 18 minutes. Allow to cool completely on the pans.
  9. Repeat with remaining batter.
  10. For the buttercream, in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar, mixing on medium-high speed until light and fluffy. Add in the cream and vanilla and beat on medium-high for 3 minutes. Mix in the cinnamon until completely combined, as well as salt to taste.
  11. Pipe the buttercream onto the flat side of half of the macarons and then top them with a second, similarly sized macaron. Refrigerate in an airtight container overnight. Dust with cinnamon before serving.

source :  joanne-eatswellwithothers

….. more MACARON RECIPES…..

Basic French Macarons

26

Basic French Macarons

Yield: 4 dozens (2 dozen macaroon sandwiches)

INGREDIENTS

2/3 cup almond meal or ground almonds
1 1/2 cups powdered sugar
3 large egg whites, room temperature and preferably aged up to 3 days
5 tablespoons granulated sugar
1 teaspoon vanilla extract

Directions

  • Preheat the oven to 280ºF, and position 2 racks in the lower section of the oven. Line 2 rimmed baking sheets with parchment paper. If you have time, draw 1-inch circles on the back of each sheet, spacing the circles at least 1/2-inch apart.
  • If your almond meal is very coarse, grind it with the powdered sugar in a food processor until fine. Sift the almond meal-powdered sugar mixture twice through a mesh sieve.
  • Place egg whites in the bowl of a stand mixer (or use a hand mixer), and begin to beat on medium-high. When the eggs are frothy, gradually add granulated sugar 1 tablespoon at a time until fully incorporated. Continue to beat the egg white mixture until glossy and stiff peaks form when you lift the beaters. Gently stir in the vanilla extract. Be careful to not overbeat the meringue (e.g., the meringue takes on a clumpy texture).
  • Add half of the sifted almond mixture, and gently fold it into the meringue using a flexible silicone spatula. Lift from the bottom, up around the sides, and toward the middle, being careful to not overagitate the meringue and lose too much air. Once the almond mixture is predominantly incorporated, add the second half and repeat the folding motion.
  • When the almond mixture is just incorporated, you will need to transform the batter into the appropriate texture. Using the flat of the spatula, “punch” down into the center of the batter, then scrape more batter from the sides to the center, and punch again. You will need to repeat this 10-15 times (or more, depending on your arm strength and the beginning texture of your batter) until the batter slowly and continuously drips back into the bowl when you scoop it up with the spatula. Think of the consistency of molten lava. For the best results, punch the batter a few times, check the consistency, then punch a few more times, etc. Do not make the batter too runny or the macarons won’t rise as they should, and you could end up with oil stains on the surface.
  • Pour batter into a pastry bag fitted with a 0.4-inch tip. In a pinch, you can also use a gallon-size Ziploc bag: just snip a teeny bit from one of the bottom corners. Twist and clip the top of the bag to avoid overflow. On your prepared baking sheets, pipe out 1-inch rounds in the circles you drew (remember to draw the circles on the back side of your parchment to avoid ink or pencil stains on your macarons!).
  • Holding the baking sheet in both hands, rap each baking sheet firmly on the counter two or three times. This smooths out the tops and helps form the “pied” or frilly foot on the bottoms of the macarons. Allow the piped macarons to dry, uncovered, for at least 15 minutes. The macarons should form a very thin, smooth crust where, if you tap it lightly with your finger, the batter will not stick to your finger. If after 15 minutes, the batter is still sticky, let it dry longer. This may take up to an hour on humid days.
  • Place both baking sheets in the oven and bake for 15-18 minutes. After the first 2 minutes, open the oven to allow any excess humidity to escape. Halfway through, swap oven racks and rotate the sheets for even baking. The macarons are done when they are baked all the way through and the shells are just hard. Take care to not underbake (insides will still be mushy) or overbake (tops will begin to brown). Remove them from the oven, and cool on baking sheet placed on a wire rack.
  • When fully cooled, assemble the macarons with your choice of filling. The assembled macarons can be stored in an airtight container in the refrigerator for up to one week.

Notes : The basic meringue-style French macaron is merely the springboard for your wildest color and flavor combinations. Try adding a teaspoon of Dutch-process cocoa and red gel food coloring for a red velvet macaron, or a 1/4 teaspoon rose extract and pink gel food coloring for rose. Always add the dry flavorings to the almond meal/powdered sugar mixture and the extracts/gel color to the meringue.

Basic Macaron Buttercream Filling

Yield: enough for 2 dozen macaroon sandwiches

INGREDIENTS

7 tablespoons unsalted butter, softened
2 egg yolks
1/4 cup granulated sugar
3 1/2 tablespoons milk
1 teaspoon vanilla extract

Directions

Just like the basic macaron recipe, the basic buttercream filling recipe can be customized with endless flavors and colors. But don’t stop at buttercream! Try jams and preserves (or even Nutella!) straight out of the jar, or whip up a quick chocolate ganache for a decadent spin on the macaron.

  1. Cut butter into pieces, and mash with a spatula until the consistency resembles mayonnaise.
  2. In a small bowl, whisk the egg yolks, then add the granulated sugar, and whisk until the mixture lightens to an off-white and you can no longer see the granules of sugar. Add the milk, and whisk to combine.
  3. Pour the egg mixture into a small saucepan, and heat over low heat, whisking frequently to ensure that the mixture does not curdle or scorch. Cook until the mixture becomes thick and custardy, like pudding.
  4. Pour the egg mixture back into its bowl, and whisk constantly until it returns to room temperature. Whisk in the butter in three batches, add the vanilla, and stir until smooth and all ingredients are fully combined. Pipe or spread onto one macaron half and sandwich between the other.

26a

source:  popsugar

Dutch Chocolate French Macarons

 Dutch Chocolate French Macarons

Dutch Chocolate French Macarons

 Yields:  9-12pcs

Baking temp: 300 degrees Fahrenheit
Baking time: 35-40 mins

INGREDIENTS:

Macaroon Batter:
1 cup powdered sugar
1/2 cup powdered almonds, pulverized
3 tablespoons unsweetened Dutch-process cocoa powder
2 large egg whites, sat overnight
5 tablespoons granulated sugar

Chocolate Filling:
1/2 cup heavy cream
2 teaspoons light corn syrup
4 ounces bittersweet chocolate, finely ground
1 tablespoon butter, cut into little pieces

DIRECTIONS:

Preheat oven to 300 degrees

Line two baking sheets with parchment paper and have a pastry bag with a Ateco 808 ( you could also use a 807 or 809) tip ready.

Grind together the powdered sugar with the almond powder and cocoa until there are no lumps; use a small food processor.  Pour the sugar mixture through a sieve and throw away the larger almond chunks.

In a bowl of a standing mixer, beat the egg whites until they begin to rise and hold their shape.  While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula.  When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag.

Pipe the batter on the parchment-lined baking sheets in 1-in circles, evenly spaced 1-in apart.  Let sit on the counter for 45 minutes.

Rap the baking sheet a few times firmly on the counter top to flatten the macaroons, then bake them for 10-15 minutes.  Let cool completely then remove from baking sheet.

Chocolate Filling:
Heat the cream in a small saucepan with the corn syrup.  When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate.  Let sit one minute, then stir until smooth.  Stir in the pieces of butter.  Let cool completely before using.


Assembly:
Spread a bit of batter  evenly on the inside of the macaroons with your finger then sandwich them together.

Store in an airtight container for up to 5 days, or freeze.  If you freeze, defrost them in the unopened container, to avoid condensation which will make the macaroons soggy.

Macarons

macaroons2 LTBB

 

Macarons

INGREDIENTS

Macaron Shells

100 grams egg whites, aged at room temperature for 24 hours (or microwaved for 25 seconds, in 5 second intervals, stirring in between)

50 grams white sugar

Pinch of salt

50 grams coconut flour

50 grams almond flour

200 grams white powdered sugar

White Chocolate Ganache

100 grams white chocolate best quality you can afford, finely chopped

¼ cup heavy whipping cream, heated

Note:  Substituting almond flour with other nut flour should be on a 50:50 ratio. (50% almond flour + 50% other nuts flour)

macaroons2 LTBB2

DIRECTIONS:

  1. Preheat oven to 300F. Line 2 baking sheets with parchment paper. Fit pastry bag or a ziplock bag with round ⅓ inch inch tip. Set aside.
  2. In a bowl of food processor combine powdered sugar, coconut and almond flour. Process for 3-4 minutes, until completely powdered, stopping to scrape the contents from the bottom.
  3. In a thoroughly cleaned bowl of a mixer, fitted with whip attachment, whip egg whites with a pinch of salt until slightly frothy.
  4. In 2 additions add the sugar and continue whipping until firm peaks.
  5. Sift in the nut mixture into the meringue. With a quick swirling motion, quickly make 4-5 stirs with spatula, then gently continue folding the mixture until the batter falls off the spoon in a ribbon, which disappears within thirty seconds.
  6. Spoon the mixture into the prepared pastry bag and pipe 1 inch rounds on the parchment paper, 1.5 inches away from each other.
  7. Take the sheet and rap it against the counter for about 4-5 times, or if there’s a small tip left at the top of the macaron from piping, keep rapping against the counter until it disappears.
  8. Quickly sprinkle the still wet macarons with coconut flour.
  9. Place the baking sheet on the middle rack in the oven and bake for 12-14 minutes, or until the shells are hard to the touch and can be removed from the parchment almost with no problem (if they stick slightly in the middle, it’s OK, they will come off fine when cooled)
  10. Slide off the parchment paper onto the counter and allow the macarons to cool completely before removing.
  11. Repeat with the second sheet.

Make White Chocolate Ganache

  1. Pour heated heavy cream over chopped white chocolate. Allow to sit for 2-3 minutes undisturbed. The heat from the cream will start to melt the chocolate.
  2. With the spoon, slowly stir white chocolate and cream until smooth.
  3. Allow to sit uncovered at room temperature until firm.
  4. Transfer to a ziplock bag with a snipped end or use a spoon to fill macarons.

To fill macarons

  1. Pair macarons by size. Pipe a dollop of filling onto one shell, pressing together with the other shell.
  2. Best eaten once the macarons have been allowed to sit at room temperature for 12-24 hours.

source:  letthebakingbeginblog

Macarons

macaroons LTBB

Macarons

INGREDIENTS

180 finely ground almond powder

2 cups plus 2 tablespoons confectioners sugar

4 egg whites (from Large Eggs)

 

DIRECTIONS:

  1. Line two large insulated baking sheets with parchment paper, or line two regular baking sheets and put each one on top of another baking sheet. Fit a large pastry bag with a plain ⅜ inch or ½ inch tip. Set these aside for the moment.
  2. If you’ve got almond powder, just sift it with the confectioners sugar and cocoa. If you’re starting with almonds, place the almonds, sugar, and cocoa in the work bowl of a food processor fitted with the metal blade and process until the mixture is as fine as flour, or at least 3 minutes. Although the almonds may look as though they’re pulverized after a minute or so, they won’t be: The nuts really need 3 to 5 minutes to be ground to a powder or flour. When the almonds are ground, using a wooden spoon, press the mixture through medium strainer.
  3. For this recipe to succeed, you need ½ cup of egg whites, which means using 3 large egg whites plus part of a fourth white. Once the eggs are measured, they need to be brought to room temperature so they can be beaten to their fullest volume. To keep the eggs warm, run the mixer bowl under hot water. Dry the bowl well, pour the whites into the bowl and fit the mixer with the whisk attachment.
  4. Beat the egg whites at low to medium speed until they are white and foamy. Turn the speed up to high and whip them just until they are firm but still glossy and supple – when you lift the whisk, the whites should form a peak that drops just a little. Leave the whites in the mixer bowl or transfer them to a large bowl and, working with a rubber spatula, fold the dry ingredients gently into the whites in three or four additions. Don’t worry if the whites deflate and the batter looks a little runny – that’s just what’s supposed to happen. When all the dry ingredients are incorporated, the mixture will look like a cake batter; if you lift a little with your finger, it should form a gentle, quickly falling peak.
  5. Spoon the batter into the pastry bag and pipe it out onto the prepared baking sheets. Pipe the batter into rounds about 1 inch in diameter, leaving about an inch between each round. When you’ve piped out all the macaroons, lift each baking sheet with both hands and then bang it down on the counter. Don’t be afraid – you need to get the air out of the batter. Set the baking sheets aside at room temperature for 15 minutes while you preheat the oven.
  6. Center a rack in the oven and preheat the oven to 425F.
  7. You should bake these one pan at a time, so dust the tops of the macaroons on one pan with cocoa powder and slide one of the sheets into the oven. As soon as the baking sheet is in the oven, turn the temperature down to 350F and insert the handle of a wooden spoon into the oven to keep the door slightly ajar. Bake the macaroons for 10-12 minutes, or until they are smooth and just firm to the touch. Transfer the baking sheet to a cooling rack and turn the oven heat back up to 425F.
  8. To remove the macaroons from the parchment – they should be removed as soon as they come from the oven – you will need to create moisture under the cookies. Carefully loosen the parchment at the four corners and lifting the paper at one corner, pour a little hot water under the paper onto the baking sheet. The water may bubble and steam, so make sure your face and hands are out of the way. Move the parchment around or tilt the baking sheet so that the parchment is evenly dampened. Allow the macaroons remain on the parchment, soaking up the moisture, for about 15 seconds, then peel the macaroons off the paper and place them on a cooling rack.
  9. When the oven is at the right temperature, repeat with the second sheet of macaroons. Remove from the parchment as directed above and let cool.

source:  letthebakingbeginblog