Macaroon Wedding Cake

29 June 2010 1,896 views No Comment

There have been some disturbing reports that whoopie cakes are the new cupcakes in town. No way! My cupcakeholic friend Karin and I strongly disagree. BUT we did squeal with delight when we saw macaroons at the recent TasteLondon event at Regents Park.

TasteLondon, promoted as ‘the world’s greatest restaurant festival’ was a bit hyped up for my taste (excuse the pun!) The tickets are quite expensive considering you still have to pay around £5 for an appetiser sized portion and it was a dreadful rainy day when we visited the festival. Whilst our husbands watched football (as if they just had to watch it then and there) we ran around gathering samples and taking in the sights and tastes of the stalls.

One such stall was devoted solely to macaroons. Macaroons are a sweet confectionary with almost paste being the principle ingredient. It looks like a flat egg shell with a moist centre and some fillings. The French macaroons are filled with cream, butter or any flavour to look like a sandwich cookie. Apparently in Japan, it is substitute with peanut flavour and called ‘makaron’ ( I can just imagine how cute the Japanese must say these words)

Just look at how lovely these are and how they could also serve as alternative wedding cakes:

and my husband’s response ‘Oh god, now we’re going to have a macaroni chef’ – um its MACAROON!

Here is the most amazing video that will inspire you all:

Sucre – Macaroon from Sucre – Founder – Joel Dondis on Vimeo.

I notice that the video doesnt work because those sneaky people at Sucre want you to go through their website. I did try to embedd the video as per their directions.. oh well, this is really an inspiring video so I will keep the link.

Recipe:

Matcha-Chestnut Macarons

- 1 recipe macaron batter
- 3 ½ tbsp chestnut paste or crème de marrons
- 2 tsps matcha green tea powder
- 1 recipe Italian buttercream

Macarons: Follow the directions for the macaron batter, and mix in 1½ tbsps of chestnut paste after adding the icing sugar to the meringue.

Buttercream: Before refrigerating the buttercream, equally divide it into two bowls, and mix the remaining chestnut paste into one bowl, and matcha green tea powder into the other.

Assembly: When piping the buttercream onto the macarons, pipe one type of buttercream on each macaron, and carefully sandwich the macarons together.

Makes 20 macarons.

Caramel-Fleur de Sel Macarons

- 1 recipe macaron batter
- 1 recipe butter caramel
- 1 tsp fleur de sel

Follow the directions for the macaron batter. Pipe butter caramel onto one half of the finished macarons, and carefully sandwich together. Top each macaron with a pinch of fleur de sel.

Makes 20 macarons.

Toasted Sesame Macarons

- 4 tbsps and 1 tsp white sesame seeds
- 1 recipe macaron batter
- 1 recipe Italian buttercream

Macarons: In a skillet over medium heat, toast 2 tbsps of sesame seeds until golden brown. Use a food processor or coffee mill to finely grind the seeds, and push through a fine sieve or tamis. Follow the directions for the macaron batter, and mix in the sesame seeds when combining the icing sugar and almond flour.

Buttercream: Use a food processor or coffee mill to finely grind 2 tbsps sesame seeds, and push through a fine sieve or tamis. Before refrigerating the buttercream, mix the sesame into the buttercream.

Assembly: Pipe sesame filling onto one half of the finished macarons, and carefully sandwich together. Top each macaron with a few sesame seeds.

Makes 20 macarons.

Macaron Batter

- 1 ¼ cups icing sugar
- 4 oz (1 cup) almond flour or finely ground almonds
- ¼ cup plus 2 tbsps egg whites at room temperature
- pinch of salt
- ¼ cup granulated sugar

Allow egg whites to thicken by leaving them uncovered at room temperature overnight.

On three pieces of parchment, use a pencil to draw 1-inch (2.5 cm) circles about 2 inches apart. Flip each sheet over and place each sheet on a baking sheet.

Push almond flour through a tamis or sieve, and sift icing sugar. Mix the almonds and icing sugar in a bowl and set aside. If the mixture is not dry, spread on a baking sheet, and heat in oven at the lowest setting until dry.

In a large clean, dry bowl whip egg whites with salt on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to stiff peaks – the whites should be firm and shiny.

With a flexible spatula, gently fold in icing sugar mixture into egg whites until completely incorporated. The mixture should be shiny and ‘flow like magma.’ When small peaks dissolve to a flat surface, stop mixing.

Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheets, in the previously drawn circles. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form.

Bake, in a 160C/325F oven for 10 to 11 minutes. Use a wooden spoon to keep the oven door slightly ajar, and rotate the baking sheet after 5 minutes for even baking.

Remove macarons from oven and transfer parchment to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.

Pair macarons of similar size, and pipe about ½ tsp of the filling onto one of the macarons. Sandwich macarons, and refrigerate to allow flavours to blend together. Bring back to room temperature before serving.

Italian Buttercream
(adapted from The American Boulangerie by Pascal Rigo)

- 2 egg whites (60 mL)
- 1/3 cup plus 1 tbsp granulated sugar
- 4 oz (½ cup) unsalted butter at room temperature, cut into slices

In an electric mixer bowl, whisk together the egg whites and sugar. Set the bowl over a pot of simmering water and heat the mixture, whisking often, for 3 to 5 minutes, or until it feels warm and sugar has dissolved.

Transfer the bowl to the electric mixer and whip warm egg mixture on high speed using the whisk attachment until stiff and shiny, 3 to 5 minutes. Add the butter, one slice at a time, and continue to mix until all the butter is thoroughly incorporated. Add any flavourings and refrigerate for 1 hour or until it becomes firm. The buttercream can be kept, covered and refrigerated for up to 1 week.