Perfectly blue macarons

So it turns out that the majority of the time I have been making macarons, I have been measuring out my ingredients incorrectly. Whenever it was supposed to be 3/4 cups almond flour and icing sugar, I would do 1 cup. Which definitely would explain why mine would come out so overtly browned, lumpy, dry, and weird. So after rescaling the damn recipe, I was able to test out naturally colored macarons again, without having to worry about the browning on them as much, since they’re not being made with 1.33x the sugar that they’re supposed to be. Yeah. I’m still REALLY annoyed about that, because that’s also 1.33x the almond flour, and that’s not a cheap ingredient.

Processed with VSCO with c1 preset
Processed with VSCO with c1 preset

For my filling, I went with a lime-coconut ganache. Since white chocolate likes to settle down as much as my immense dislike for my bosses from Inglewood, I added agar agar into my recipe, since that will most certainly guarantee that the bloody white chocolate will solidify, again like the grudges I bear against certain higher-up accountants who enjoyed making my life hell for 10 straight months. Deep-seated grudges aside, these macarons came out really nicely, with the usage of butterfly pea tea to naturally dying them working almost without a hitch.

For the macarons:
3/4 cups almond flour
3/4 cups powdered sugar
1/4 cup granulated sugar
2 egg whites
1/2 teaspoon butterfly pea tea powder
a pinch of salt

Whip egg whites, salt, and granulated sugar into stiff peaks. Sift almond flour with powdered sugar and the tea powder. Fold ingredients together, making sure to fold no more than 30 times. Transfer to a piping bag. Pipe out 1/2 inch diameter circles on a parchment-lined sheet tray. Tap the tray against another surface to remove all the air bubbles. Allow the macarons to sit for 30 minutes before baking at a 300 degree F oven for 15 minutes in the middle rack. 8 minutes into the cooking time, be sure to rotate the tray. Cool completely before trying to remove.

For the ganache:
2/3 cups white chocolate chips
juice from 1 lime
1/4 cup coconut milk
1 tablespoon agar agar
a pinch of salt

Simmer ingredients together and pass through a sieve to remove lumps. Transfer to a piping bag and refrigerate until set.

For assembly:
I don’t really think I need to tell you how to pipe a pipeable filling between two cookies. But do that. And do it correctly. With the utmost perfection.

Processed with VSCO with f2 preset
Processed with VSCO with f2 preset

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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