Happy Saint Patrick’s Day Baking!
On last Saturday’s episode of The DoughDr - we had three great questions about macarons - leading me to think that it was time to reboot the Shamrock macaron with a simple ganache filling. If you made the eclairs from a few posts back you might have some ganache leftover.
This reboot includes a stripe of food color to make them pop and a way to get the Shamrock macaron template to you easily. No emailing me and waiting the link will be here - right here. Link to Shamrock template.
https://docs.google.com/document/d/1DDdOAQ-Nw5ZR4L8yjHBEydeazkv2jZ1dQVcYj6bv4nQ/edit?usp=sharing
Here is a helpful tip - if you are troubleshooting macarons - make a half batch - the technique is exactly the same - just less ingredients to go through if you have a batch that is not as successful.
Note: I used a few videos from the previous 2019 - that’s the reason for the different kitchen setting and lighting.
And if you want a more detailed explanation - please check out my Craftsy class Miniature French Desserts: https://www.craftsy.com/class/miniature-french-desserts-macarons-madeleines-more/
Equipment: Stand mixer fitted with the whisk attachment, spatula, large bowl, piping tip (Wilton #12), piping bag, sheet pans, parchment paper and silpats
Ingredients: Half recipe is in parenthesis
198g (99g) powdered sugar
113g (57g) almond meal
113g (57g) egg whites
one pinch (1/8 tsp) cream of tartar
99g (50g) granulated sugar
4-6 (2-3) drops vanilla extract (no more than a half teaspoon)
Green food color (Wilton if possible)
Shamrock Macaron MEP
1. Line 2 (1/2 sheet pans) (1- if you are doing a half recipe) with parchment paper or Silpat mats.
2. Layer the powdered sugar and almond meal in a food processor or mini processor.
Pulse until the mixture looks like fine meal, about 15 seconds. Transfer to a small bowl. Set aside.
3. Place the egg whites and pinch of cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Make sure that the bowl and the whisk are impeccably clean.
4. Starting on medium speed, whip the whites with the cream of tartar until they look like light foam. The whites should not appear liquid. The foam will be light and should not have any structure.
5. Slowly rain in the granulated sugar, trying to aim the stream between the whisk and the side of the bowl. Turn the speed up to medium-high.
6. Continue to whip the meringue until it is soft and shiny. It should look like marshmallow creme.
7. Add the gel color and the vanilla.
8. Staying at medium-high speed, whip the egg whites until the mixture begins to dull and the lines of the whisk are visible on the surface of the meringue.
9. Check the peak. It should be firm with the angle supporting the peak at 11:30 as shown on video. Transfer the whites to a medium bowl.
10. Fold in the almond meal mixture in three increments.
11. Paint the mixture halfway up the side of the bowl, using the flat side of a spatula. Scrape the mixture down to the center of the bowl.
12. Repeat two or three times, then check to see if the mixture slides slowly down the side of the bowl.
Optional: If you want the tie dye effect - stripe a line of color down the seam of the piping bag, starting in the tip - a skewer works well to draw in the color.
There is the 11:30 peak
13. Put the mixture in a piping bag fitted with one of the tips listed above. Pipe on the prepared baking sheets.
14. Slam each sheet hard four to six times on the counter. Then fist bump each end of the sheet’s underside twice.
15. Let the unbaked macarons dry until they look dull. Drying time depends on humidity. In a dry climate, the macarons can dry in 30 to 35 minutes. But never let them dry for more than an hour.
16. While the macarons are drying, preheat the oven to 325
17. Bake one sheet at a time on the middle rack.
18. Check in 11 minutes. If the tops slide, then bake for 2 to 3 more minutes. The macarons should release without sticking. Check one or two. If they stick, put them back in the oven for 1 to 2 more minutes.
Ganache Filling - with optional Bailey’s Liqueur -
6 ounces (170g) semisweet chocolate - chopped if not using chips - Ghiradelli 60% cacao chips work well
6 ounces (170g) heavy cream
Optional: to taste - Bailey’s Irish Cream Liqueur -1-2 Tablespoons is usually enough
Place chocolate in a heatproof bowl
Bring cream to a low boil and pour over chocolate
Let sit for 1 minute and then stir with a spatula - add Bailey’s to taste if desired
Let sir for 1-2 hours until it sets up to a pipable consistency
Finishing Shamrock macarons
Arrange macarons by size, flip one macaron over so that flat side is facing up, pipe ganache on flat side and top with second half. Refrigerate for a few hours or overnight in an airtight container before serving. A little time in the refrigerator helps them achieve their distinctive - chewy in the middle and crisp in the middle texture. Enjoy!