AHHHHH. Macaron perfection, courtesy of Martha Stewart. The lovely March edition of Martha Stewart Living arrived at our house a couple weeks ago in the middle of my macaron frenzy. I was already working on a basic recipe in one of my cookbooks, but I thought I should give her version a try. No aging of egg whites, no altering of baking temperatures while the shells are in the oven. It was straightforward, and I liked that. AND IT WORKED.
One of the key things I've learned is that sifting is necessary. It breaks up clumps in the flour mixture and makes for smooth macarons.
This recipe has a little bit of copper food coloring and lovely flecks of vanilla bean added to the meringue.
Taste test at this point is absolutely necessary.
Next, is the macaronnage step, where you fold the flour mixture into the meringue. I think I was so focused I forgot to take a picture...
But here are the mini ones all piped out!
And the larger ones, fresh out of the oven.
And the finished product. I almost want to make another batch today- I am so excited! And now I have millions of flavors to test with this recipe.
Can I just say that I've always loved Martha Stewart? I actually had a dream once that we were friends. And I refer to her as Martha, as if we are friends. And after this batch of vanilla bean beauties, I love her even more.
macarons vanilles avec un glaçage vanille
vanilla bean shells:
total time: 1hr 30min
3/4 cup almond flour
total time: 1hr 30min
3/4 cup almond flour
1 cup confectioners' sugar
2 large egg whites, room temperature
1/4 cup granulated sugar
Preheat oven to 350 with rack in lower third. Place almond flour and confectioner's sugar in a food processor; process until combined, about 1 minute.
Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing own on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed 2 minutes. Increase speed to medium-high and beat 2 minutes. Then beat on high for about 5 more minutes.
The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add seeds from the vanilla bean and a small amount of copper food coloring. Beat on highest speed for 30 seconds.
Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava. You don't want it to retain its 3D shape, nor be too fluid or liquid.
Rest a pastry bag with a 1/2-inch cut at the tip inside a glass. Transfer batter to bag. Line two baking sheets with parchment paper. Trace 1 1/2 inch circles if precision is desired.
With piping tip 1/2 inch above sheet, pipe batter into a 1 1/2-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 1/2 inches apart. Drop sheet about 6 times onto counter to release air bubbles.
Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Gently lift a shell to test doneness- if comes away from the paper easily, it's done. Let cool. Pipe buttercream on flat sides of half of the shells; top with remaining half. Wrap in plastic and refrigerate. Best eaten after 3 to 5 days of refrigeration (Martha's words, but they're amazing right away!)
slightly adapted from the March issue of Martha Stewart Living
notes: I don't have a food processor, and they turned out without one. However, I had to supplement extra flour and sugar in the first step to approximate the amount that did not pass through the sieve.
The cooking time may vary with your oven, so watch carefully! If you notice that the tops are browning before the shells are set, prop open the oven door with a wooden spoon for the remainder of the cooking time.
See lespetitsmacarons.com for a video tutorial that is very useful! Especially to know what the batter should look like.
vanilla buttercream:
1 cup butter, softened
3 1/2 cups confectioners' sugar
1 tsp milk
1 tsp vanilla extract
1/8 tsp salt
In the bowl of an electric mixer, beat butter for a minute on medium speed. Slowly add sugar on low speed until incorporated. Add milk, vanilla, and salt, and increase to medium speed. Beat for 3 to 5 more minutes, until smooth and creamy.
Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing own on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed 2 minutes. Increase speed to medium-high and beat 2 minutes. Then beat on high for about 5 more minutes.
The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add seeds from the vanilla bean and a small amount of copper food coloring. Beat on highest speed for 30 seconds.
Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava. You don't want it to retain its 3D shape, nor be too fluid or liquid.
Rest a pastry bag with a 1/2-inch cut at the tip inside a glass. Transfer batter to bag. Line two baking sheets with parchment paper. Trace 1 1/2 inch circles if precision is desired.
With piping tip 1/2 inch above sheet, pipe batter into a 1 1/2-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 1/2 inches apart. Drop sheet about 6 times onto counter to release air bubbles.
Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Gently lift a shell to test doneness- if comes away from the paper easily, it's done. Let cool. Pipe buttercream on flat sides of half of the shells; top with remaining half. Wrap in plastic and refrigerate. Best eaten after 3 to 5 days of refrigeration (Martha's words, but they're amazing right away!)
slightly adapted from the March issue of Martha Stewart Living
notes: I don't have a food processor, and they turned out without one. However, I had to supplement extra flour and sugar in the first step to approximate the amount that did not pass through the sieve.
The cooking time may vary with your oven, so watch carefully! If you notice that the tops are browning before the shells are set, prop open the oven door with a wooden spoon for the remainder of the cooking time.
See lespetitsmacarons.com for a video tutorial that is very useful! Especially to know what the batter should look like.
vanilla buttercream:
1 cup butter, softened
3 1/2 cups confectioners' sugar
1 tsp milk
1 tsp vanilla extract
1/8 tsp salt
In the bowl of an electric mixer, beat butter for a minute on medium speed. Slowly add sugar on low speed until incorporated. Add milk, vanilla, and salt, and increase to medium speed. Beat for 3 to 5 more minutes, until smooth and creamy.
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