Who else thinks these macarons look like tiny pots of makeup? They started as flat pink and red for Valentine’s treats, but I added shimmer and metallic highlights to a few for extra drama. For the filling, I wanted something equally bold, so I chose a sour cherry and dark chocolate ganache to complement the shells.
These glamorous macarons are serving double duty as both Valentine’s sweets and celebratory treats—because I finally turned in my manuscript! The book has been a true labor of love. It took longer than I planned, but I’m very happy with the recipes and can’t wait to share more. It’s slated for release in Fall 2017, so stay tuned for details.
For now, hooray for being off the crazy train and returning to a more normal routine!
A quick note about the recipe: until now I’ve only posted the French method, but today I’m sharing the Italian method. I prefer the Italian technique because it tends to be more stable and less prone to hollow shells. Below are practical tips to help prevent hollows and improve your macaron success.
- Know your oven. Use an oven thermometer to verify the actual temperature. Ovens vary, so test and experiment. For example, my oven heats from the bottom, so I use two baking sheets together to insulate and avoid excessive direct heat. In a convection oven I don’t need to double up pans.
- Parchment vs. Silpat: I favor Silpats because they produce a consistently flat bottom. Parchment can sometimes cause slight ripples under the shells, even when I try to keep it flat with spray or weights.
- Egg whites: I don’t age them, but I do bring them to room temperature. The Italian method—heating the sugar syrup and combining it with whipped egg whites—seems to stabilize the meringue and reduce small bubbles that require popping. It feels more forgiving than the French method.
- Macaronage: Fold with intention. This isn’t a delicate sponge-fold; the goal is to knock out excess air so the batter falls to the right consistency. The batter is ready when it looks like thick cake batter and flows slowly from the spatula.
- Resting: I don’t rest or form a skin before baking with either method. I fold, pipe, and bake right away.
- Baking: I bake one tray at a time in my bottom-heating oven. In a convection oven you can usually bake two trays at once with even results.
Black Cherry Macarons
Ingredients
- Paste
- 90g almond flour
- 90g powdered sugar
- 30g egg whites
- Meringue
- 90 g granulated sugar
- 30 ml water
- 30 g egg white
- 1 g dehydrated egg whites
Instructions
Heat oven to 315 degrees F.
To make the paste: In a large bowl, sift together the almond flour and powdered sugar. If using powdered coloring, add it now. Fold in the egg whites until the mixture forms a smooth paste. If using a gel color, incorporate it at this stage.
To make the meringue: Place the granulated sugar in a small saucepan and pour the water over it without stirring. The sugar will absorb the water. Heat over medium-high, clip a candy thermometer to the pan, and cook without stirring. Occasionally swirl the pan to even the heat and bring the syrup to 240 degrees F.
While the syrup cooks, beat the egg whites and dehydrated egg whites in a stand mixer fitted with a whisk on low until foamy. Increase to medium until the whites look like well-lathered shampoo, then increase to high and whip to soft peaks.
When the syrup reaches temperature, remove it from the heat. With the mixer on low, slowly drizzle the hot syrup down the side of the mixing bowl. Pour slowly to avoid syrup hardening on the bowl. Once all the syrup is added, increase the mixer speed to high and whip until the meringue is glossy and holds stiff peaks.
Fold half the meringue into the paste to loosen it, then add the remaining meringue and fold until the batter reaches the consistency of thick cake batter—smooth and flowing but not runny.
Transfer the batter to a pastry bag and pipe rounds onto a Silpat. Tap the baking sheet a few times on the countertop to release trapped air bubbles.
Bake one tray at a time (unless using a convection oven) until the macarons no longer give when gently pressed and lift easily from the Silpat. Remove from the oven and allow the shells to cool on the baking sheet before filling.