Monday, January 4, 2010

Rose Tinted Macarons Filled With Black Currant Buttercream


For the January edition of "Mactweets" I tried a new recipe from the adorable little cookbook 'I Love Macarons' (Hisako Ogita) and I am thrilled with the results!!! I am not 100% thrilled but I am thrilled nonetheless! I now know that I need MUCH finer almonds (I still lean on the chunky side) and I also know that I pipe in a very strange way, resulting in cute little macarons with tips as if I were icing a cake... just not quite right... I'll get there... I will! I filled the shells with a basic buttercream and added a delicious acai black currant syrup from Sonoma Syrup which gave these little dolls a fruity kick. Overall I am very happy with the results and without further delay, I give you:

Rose Tinted Macarons With Black Currant Buttercream

for the shells (adapted from 'I Love Macarons'):

2/3C ground almonds
1 1/2C powdered sugar
3 large egg whites (aged 2 days)
5T granulated sugar
1t vanilla
1t rose colored gel

Combine the ground almonds and powdered sugar in a food processor until very fine and sift twice. Trace 1" circles on a sheet of parchment paper (or whatever size you chose but the template will give you more even results) and place on a baking sheet. In a stainless mixing bowl beat the egg whites until they are foamy and add granulated sugar. Continue to beat and add vanilla. Once the egg whites are firm and glossy, they are done. Slowly stir in the rose gel and add half of the almond mixture. Stir by scooping up from the bottom of the bowl and around then add the remaining almond mixture and repeat. Stir in a circular motion and then press the mixture against the side of the bowl, scoop from the bottom and turn upside down, repeat 15 times. Pour the batter into a pastry bag fitted with the #4 tip and pipe onto your prepared sheet. Tap baking sheet on your counter 2-3 times to release air and allow macarons to rest for 15 minutes (or until the shells do not stick to your finger when you tap them). Bake at 300 degrees for 15 minutes. Remove from the oven, cool on baking sheet and move to a wire rack.

for the filling:

8T unsalted butter, softened
4C powdered sugar
1t vanilla
4T Acai Black Currant Syrup

Whip butter for 5 minutes then add half of the powdered sugar. Add vanilla and remaining sugar and beat an additional 3-5 minutes then add the syrup and combine well. Spread or pipe filling onto macaron shells and sandwich together.

makes 12-15 macarons

16 comments:

  1. Pretty in Pink. I love them. Nice job and Happy New Year to you and your family.

    ReplyDelete
  2. Your macarons look not just pretty but so yummy too! I love the pink! And I have that same book too! I'm thinking of trying her italian meringue version for the this MacTweet, just haven't thought of what flavor. :)

    ReplyDelete
  3. Well done! They look brilliant! Mine are still either footless or flat and cracked if they get feet. Hoping to clinch it in next batch for Mactweets!

    ReplyDelete
  4. Your macs are gorgeous. So tall and pretty. Since you put in Acai that makes them health food right!

    ReplyDelete
  5. Mmm, these sound divine! And they look beautiful - I love pink!!

    ReplyDelete
  6. Beautiful. I can't wait to have my lesson- they are just so perfectly pink and lovely! I bet they taste as good as they look too!

    ReplyDelete
  7. Love your macs. They are gorgeous. :)

    ReplyDelete
  8. Nom nom nom! I could eat those up, except they are almost too pretty to eat.

    Happy New Year, chicky! :)

    ReplyDelete
  9. What a gorgeous color! Strange piping technique or not, I think these are beautiful.

    ReplyDelete
  10. Great job. Love the colour. I too have just made my first set of macarons, after being afraid for so LONG!!!!!! Well done! Kitchenbutterfly.com

    ReplyDelete
  11. Love the colour as well as the filling. Great job!

    ReplyDelete
  12. Gorgeousness...WOW! I love the colour & the flavours. Heard about this book from Vivian, and am mighty impressed with your macs. Thanks for doing the 'attack'...it's lovely having you with us!

    ReplyDelete
  13. Those macaron's look wonderful, I am still putting off making my challenge macarons, but I will get to them! Yours look so good that they have really put me in the mood for some :)

    ReplyDelete
  14. Hi Tiffany, I've nominated your blog for Happy 101 Award..check it out at http://theamateurbaker.blogspot.com/2010/01/my-happy-101-award.html

    ReplyDelete