Friday, July 29, 2011
Yeah, I’m on Macaron “madness” lately, LOL. Seems like a lot of the sweet recipes that I posted lately involved Macarons. What can I say, these Blackberry Macaron with Meyer Lemon Buttercream are my latest creation and they got me my very first “paid” Macarons order after a “taste test”.
No doubt that I’m happy to receive my very first Macaron order (without any advertising or marketing efforts); I’m actually more thrilled that someone appreciate and loves my creations. It really makes me happy if my products can put a smile on someone's face.
Ha…I guess it’s about time to promote and advertise my products here then! It really made me want to start a little home bakery and share all kinds of baked goods with more people out there. Shall I? Will you purchase from me if you live in my area? What should I include in my bakery? Leave me a comment and let me know, would you? I really want to get your feedback before I get my feet too wet! LOL. Thank you and I truly appreciate your supports!
Blackberry Macaron with Meyer Lemon Buttercream: Printable Recipe
Makes: 30 to 35 filled macarons
For the macaron shells:
90 grams egg whites (about 3) preferably aged 3-5 days in the fridge
pinch of kosher salt
30 grams granulated sugar
185 grams powdered sugar
110 grams almonds
8 grams Thrive freeze dried blackberries
A pinch of powdered purple food coloring (optional)
To Prepare the macarons:
In a stand mixer fitted with the whisk attachment, whip the egg whites and salt on high, gradually add the sugar until stiff peak forms.
Place the almonds, powdered sugar, blackberries and food coloring (if using) in a food processor and pulse until the nuts are finely ground. Add them to the meringue. Fold the mixtures carefully until you obtain a batter that falls back on itself after counting to 10. The whole process should not take more than 50 strokes. Test a small amount on a plate; if the tops flatten on its own, the batter is ready. If there is a small beak, give the batter a couple more turns.
Fill a pastry bag fitted with a large plain tip with the batter and pipe small rounds (1 inch to 1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Preheat the oven to 280F. Let the macarons sit out at room temperature for 30 minutes to an hour to harden their shells a bit and bake for 20 to 22 minutes, depending on their size. Rotate baking pans once half way through baking.
Meyer Lemon Buttercream:
1/2 cup sugar
2 large egg whites
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1/2 teaspoon Vanilla Extract
Zest of 1 Meyer Lemon
Juice of 1/2 a Meyer Lemon
In the bowl of a stand mixer or a heat proof bowl, add the sugar and egg whites together. Whisk constantly over a saucepan of simmering water. Keep whisking the mixture over the heat, until it feels hot to the touch, about 2 to 3 minutes. Remove from heat and place the bowl back to the stand mixer fitted with the whisk attachment and beat the meringue on medium high until it cools. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat the buttercream until thick and very smooth, about 6-10 minutes. Add lemon zest and lemon juice and beat until well incorporated.
Pipe or spoon about 1 tablespoon of butterceam in the center of one shell and top with another one. Repeat until all shells are filled.
Note: For more details and tips on making Macarons, please refer to this post here.
This recipe is shared with:
Sweets for Saturday
Everyday Sister Sharing Sunday
Melt in Your Mouth Mondays
On the Menu Monday