I guess I will never be done with baking macarons.
Its Apple Pie Macarons with Apple butter that I made in my previous post.
This is my 7th type of macarons, in my macaron baking 'repertoire; :D.
My first ever macaron was Chocolate Macarons (an obvious choice :P ~ a failed bake). Hence I did not blog about it, just a quick note and photo.
My second was the Green Tea Macarons ~ I blogged about my many failed attempts and the 'Do's and Don'ts" in macaron baking
Moving on the 3rd, Lavender Macarons, inspired by spring in Perth and the heavenly lavenders scents wafting in the air, growing happily in my garden (the old abode).
My 4th was the quirky taste macarons as my daughter put it. It was December, what else would inspire one to bake such a quirky taste macarons!
Gingerbread Macarons were baked!
After that quirky 4th flavoured macarons, I took leave from baking anymore macarons.
After 3 years (more or less), I became curious of how the 'Real' macarons would taste like.
Perth is considered 'small' city, we do not have Laduree or big guns selling macarons. Perhaps one or two odd coffee shops that sells some, but then again, what's real and what's not!
I decided to learn from one of the best in Perth, an executive pastry chef. He is phenomenal.
It was from the class that I learned how to bake 'THE real deal' macarons.
My 5th macaron baking is my best macaron by far. Its the salted caramel macarons.
The salted caramel macarons, which I baked has a slightly different taste to José Maréchal version of Salted Caramel Macarons.
I had very positive feedback on my Salted Caramel macarons, all the time, every time:).
I learned to use egg white powder!
Using egg white powder offers a lot more flexibility to flavour the shells, like these little sweet morsels Jasmine Green Tea Macarons. And that was my 6th macaron baking :D
My 7th macaron baking were these gorgeous sweet bites. These Apple Pie macarons was inspired by the Apple tea, I received as a gift from Japan.
The macaron shell was infused with Apple tea. It has a very subtle flavour, not too strong taste of tea.
I didn't not add any colours to Apple pie macaron shells, its all au naturel :)
The baked caramel colours of the Apple pie macaron shells depicts the Apple pie as well as good to hide any oven 'hot spot' marking.
I have one more 'flavoured' macaron to bake in mind.... it has always been an idea in my head for years (according to my husband!) ... hopefully idea and execution will go in tandem ;P
Just a little announcement!!!
I have gathered enough courage and happy to announce that I am taking orders for Salted Caramel macarons.
If you are in Perth and would like to order macarons, give me a buzz :P
Apple Pie Macarons
Apple tea infused macaron shells with Apple pie buttercream filling
- 110g almond meal
- 140g icing sugar sifted
- 90g apple tea (see foot note*)
- 10g egg white powder
- 2 drops of lemon
Apple Pie Buttercream
- 100g butter
- 100g sifted icing sugar
- 90g apple butter
- 2 teaspoon ground cinnamon
Apple tea Macarons shells
- In a food processor, process almond meal with icing sugar. Sieve and set aside.
- In a mixing bowl, add cooled apple tea to egg white
- Hand whisk till foamy, frothy and lump free
- Using kitchen mixer, whisk until soft peak.
- Add caster sugar all at once and whisk on medium speed for 8 minutes or until sugar dissolves.
- Whisk till stiff peak.
- Incorporate half almond meal mixture into meringue.
- Gently mix and add the other half almond mixture.
- Mix until soft and shiny (REMEMBER : not to over beat the mixture!!!)
- Pipe onto greaseproof paper placed on baking sheets and leave to 'dry' for at least 20-30 minutes
- Pre-heat oven fan-forced to 150C
- Place the 'dry to touch' macarons shells into oven. Reduce temperature to 140C and bake for 12-14 minutes.
- Transfer macarons to kitchen bench top and leave to cool before removing macaron shells from paper.
Apple Pie Buttercream
- Whisk all ingredients till creamy and consistent.
- Place in piping bag
Apple Pie Macarons
- Pipe the apple buttercream onto one macaron shell.
- Pipe the apple butter in the centre
- Top with another shell, give it a gentle squeeze and turn
- Refrigerate overnight before eating.
Lisa's Lemony Kitchen
Created using The Recipes Generator