It’s almost Saint Patricks Day! And it has been a goal of mine for a long time to make Shamrock macarons. My kids helped with the template. You need the template for success so please if you want to make these, email me at firstname.lastname@example.org and I will send you a copy that you can download and print.
And if you want a more detailed explanation on macarons please look up my Macarons, Madeleines and More Class on Bluprint.com Many of you already are enrolled and thank you for enrolling.
The macarons are filled with a Bailey’s Irish Crean milk chocolate ganache - it is yummy. If you don’t want to invest in a big bottle of Bailey’s - many stores, like Bev Mo, carry it the airplane sizes - which is perfect for this recipe.
Have fun and make a batch of these. Let me know if you have any questions. Happy Baking! Colette
P.S. For those of you in the Los Angeles area, I have started teaching at Sur La Table in the Original Farmer’s Market. Visit surlatable.com for details or message me - that’s fine too if you have questions about a particular class.
Equipment: Stand mixer fitted with the whisk attachment, spatula, large bowl, piping tip (Wilton #12), piping bag, sheet pans, parchment paper and silpats
198g powdered sugar
113g almond meal
113g egg whites
one pinch (1/8 tsp) cream of tartar
99g granulated sugar
4-6 drops vanilla extract (no more then a half teaspoon)
Green food color (Wilton if possible)
1. Line 2 or 3 heavy baking sheets 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.
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 but not overly dry. Drying time depends on humidity. In a dry climate, the macarons can dry in 15 to 20 minutes; in a humid climate, it can take 35 to 40 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.
Bailey’s Irish Ganache
Equipment: Small saucepan, bowl that fits on top of saucepan, spatula
6 ounces (170g) milk chocolate (I used Trader Joe’s Pound Plus) - chopped fine
4 ounces (113g) heavy cream
1 ounce (28g) Bailey’s Irish cream liqueur (you may want more after tasting)
Melt chocolate over a double boiler or in a microwave until partially melted
Heat cream in a small saucepan until it comes up to a boil.
Pour hot cream over partially melted chocolate and stir until mixture is smooth.
Add Bailey’s - taste and add more if you like
Freshly made ganache can be stored at room temperature covered for 8 hours. After that it has to be refrigerated.
Remove ganache from the refrigerator for several hours before using.
It can also be warmed briefly over a double boiler - if ganache over melts and becomes too liquid, stir over an ice bath.