EMS Turns Two: Parisian Macarons + European Buttercream Recipes
Having never looked into a macaron recipe as they look intimidating, I had no idea the base of the cookie was almonds. And they actually turned out to be less complicated than I thought. The most daunting part of the macaron is the actual filling which this recipe called for European buttercream {quite superior to the American version for its smooth texture, glossy look, and flavor}. And I should mention, that European buttercream is different than the French buttercream. I'll definitely be making more of these and may even add them to my Christmas cookie repertoire. Give them a try!
Parisian Macarons {from Miette}
1 1/2 cups {7 1/2 ounces} whole almonds, with skins
2 1/4 cups {10 ounces} powdered sugar
3 large egg whites, room temperature
1 1/2 teaspoons cream of tartar
1 1/2 cups vanilla buttercream, recipe follows
1. Line two large baking sheets with parchment paper. Using a 1 1/2-inch bottle cap {I used the bottle cap of my cream of tartar jar} as a template, draw 1-inch circles in rows on the paper, about 1 inch apart. You should have room for eighteen circles on each sheet.
2. Place half of the almonds and half of the powdered sugar in a food processor. Process for about 30 seconds, until the almonds are finely ground. Pour the mixture into a separate bowl, and repeat the process with the remaining almonds and powdered sugar. Set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar and whisk on high speed until very stiff peaks form, 3 to 4 minutes.
4. Using a rubber spatula, gently fold about one-third of the almond mixture into the egg whites. Fold in the remaining mixture in two more additions, just until the ingredients are completely combined.
5. Fit a pastry bag with a medium {1/2- or 5/8- inch} round tip and fill the bag with the meringue down into the cone. Purge the bag of air bubbles by squeezing the bag until there is a burst of air and meringue sputters out of the bag. Keep the bag tightly twisted so that the meringue doesn't come back up on your hands. Using the template {circles} as a guide, pipe 1-inch circles, 1/2 to 3/4 inch high, onto the baking sheets. Set the baking sheets aside in a protected area and let the cookies stand at room temperature for 2 hours. This allows the macarons to develop their distinctive crust and a "foot" or base on the bottom.
6. Preheat the oven to 325 degrees F.
7. Bake the macaroons until set but not browned, about 10 minutes. I did one sheet at a time. Once baked, transfer the baking sheets to wire racks and let the macarons cool completely on the pans. When they are cool, use your fingers to carefully lift half of the cookies from the parchment paper and turn them upside down. Using a pastry bag fitted with a medium round tip {1/2- or 5/8- inch} and filled with the buttercream {recipe follows}, squeeze a nickle-size dollop of filling onto each of the upside-down cookies, and then top with the remaining macaroons to complete the sandwich cookies.
8. Store the macaroons in airtight containers for up to 2 weeks.
European Vanilla Buttercream {from Miette}
2 cups {14 ounces} sugar
1/3 cup water
5 large egg whites, room temperature
1 teaspoon cream of tartar
3 cups {1 1/2 pounds} unsalted butter, room temperature
2 tablespoons vanilla extract
1. In a small saucepan over medium heat, combine the sugar and water. Clip a candy thermometer to the side of the pan. { You will cook the mixture until it reaches 248 degrees F, 5 to 10 minutes, keeping a constant eye on it and stirring frequently.}
2. Meanwhile, combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. When the sugar syrup reaches 240 degrees F, whisk the egg whites on medium-low speed until soft peaks form.
3. When the sugar syrup reaches 248 degrees F, reduce the speed to low and very carefully drizzle the syrup into the mixer bowl, away from the whisk so the hot syrup doesn't splatter. Be careful because the syrup is very hot. When you have added all of the syrup, raise the speed to high and beat until the mixture is cool to the touch, about 10 minutes.
4. Only when the meringue is cool enough should you begin adding the butter. Reduce the speed to medium. With the mixer running, drop in the butter, 1 tablespoon at a time, waiting until each is incorporated before adding another. The mixture may deflate and begin to look curdled. Raise the speed to high and continue to add tablespoon-size pieces of butter, making sure each is completely combined before adding more. When all of the butter has been added, the frosting should be smooth and thick. Add the vanilla and mix to combine.
5. Use the buttercream immediately, or cover and refrigerate until needed. Store in a zippered plastic bag for up to 1 week in the refrigerator and up to 2 months in the freezer. {To thaw, leave in the refrigerator overnight, not on the countertop.} To use buttercream that has been chilled, remove from the refrigerator and bring to room temperature, about 1 hour.
* To make into a Rose Geranium Buttercream
For each 1 cup of vanilla buttercream, stir in 2 drops of rose germanium oil until well combined and smooth.
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