Mint Chocolate Chip Macarons with German Buttercream


 
Mint Chocolate Chip Macarons with German buttercream. Delicate French macaron shells are sandwiched together by a mint chocolate chip german buttercream that tastes just like ice cream! #mintchocolatechip #mintchip #frenchmacarons #macarons #recipe #howtomake
Mint Chocolate Chip Macarons with German buttercream. Delicate French macaron shells are sandwiched together by a mint chocolate chip german buttercream that tastes just like ice cream! #mintchocolatechip #mintchip #frenchmacarons #macarons #recipe #howtomake
Mint Chocolate Chip Macarons with German buttercream. Delicate French macaron shells are sandwiched together by a mint chocolate chip german buttercream that tastes just like ice cream! #mintchocolatechip #mintchip #frenchmacarons #macarons #recipe #howtomake
Mint Chocolate Chip Macarons with German buttercream. Delicate French macaron shells are sandwiched together by a mint chocolate chip german buttercream that tastes just like ice cream! #mintchocolatechip #mintchip #frenchmacarons #macarons #recipe #howtomake
Mint Chocolate Chip Macarons with German buttercream. Delicate French macaron shells are sandwiched together by a mint chocolate chip german buttercream that tastes just like ice cream! #mintchocolatechip #mintchip #frenchmacarons #macarons #recipe #howtomake

Our time in New Zealand has almost, almost come to an end. And this time more than ever, I am equal parts ‘can’t wait to get back to nyc and get back into a routine’, and ‘OMG I can’t wait until I actually live here for realsies’. The grand plan (!!) is to eventually move back to the motherland (being NZ) - we have thrown round 2020 as being our year to do so. We have spent the last couple of days in Wellington, where Rich and I met (we both went to Uni here), and today we are looking at open homes! We probably won’t buy just yet, but hopefully in the next year or so, so that we have something to move into when we get back. I love NYC with all my heart, but I really can’t wait to have a big kitchen that’s all mine, along with some grass and a lemon tree.

Something I am REALLY looking forward to though when I get back - Jase moved! He already lived kinda close, but now he has moved to, like, a 5 minute walk from my house. Rich worked out how much money i’m gonna save not ubering to his place all the time, but I’m mainly just stoked because him and his puppies are going to be so close, and I LOVE going to the dog park, but it’s kinda like going to a play ground without kids - a bit weird. So puppy and Jase proximity = I’m allowed to tag along to the dog park and we get to hang out loads more = a very happy wee me. This also means that my trip to his for our monthly macaron making is going to be so short! I’m already thinking i’ll order some slippers to keep at his house so I don’t have to transport them every time. lol.

These Mint Chocolate Chip Macarons with German Buttercream came about when we were making these wee Peach Streusel dudes. We finally worked out that the air con at Jase’s house was making them come out all kinds of weird shapes, so these were the batch to prove that we had solved the problem! I love mint chip ice cream more than almost anything in the world, so I was super stoked to make this flavour - and the buttercream came out tasting just just like the ice cream. The thing I love about German Buttercream is that it isn’t super super buttery tasting, because the butter is mellowed out a little by the pastry cream base. We added some peppermint extract and finely chopped chocolate, and ended up with a mint chip german buttercream that I couldn’t stop eating by the spoonful. The best. I can’t wait to put the buttercream on a cake, because it is all kinds of delicious.

A few wee tips:

  • Everything I ever learnt about Macarons is in this post - I keep it all in one place because the list is getting super super long.

  • The pastry cream needs a wee bit of time to cool before you add the butter, so make sure you account for that! Otherwise you can cool it quicker in an ice bath, or by spreading it in a quarter baking sheet lined with plastic, covering the surface of the pastry cream with another piece of plastic wrap, and chilling it in the freezer until cool. The larger surface area and shallow baking sheet mean that it cools much faster. 

  • Because you start with cool pastry cream (as opposed to slightly warm meringue as you would for a SMBC), make sure that your butter is very room temperature. If it isn't quite soft enough and you find your buttercream is seizing, you can remove about 1/3 cup of the buttercream, melt in the microwave, and then add back in and continue whipping. The heat from the melted buttercream is often enough to bring it all back together into the silky niceness you are after. 

  • I like to make the pastry cream, then make the macaron shells, arrange them all, then finish up the buttercream before assembly.

 

 

Mint Chocolate Chip Macarons with German Buttercream

- Makes about 24 Macarons -

Mint Chip German Buttercream
190g whole milk
1 tsp vanilla bean paste
110g sugar
12g (1 1/2 Tbsp) corn starch
1 egg
1 egg yolk
Pinch of salt
340g (3 sticks) unsalted butter, at room temperature
3/4 tsp peppermint extract
150g dark chocolate, finely chopped

Macaron Shells
170g ground almonds
300g powdered sugar
180g egg whites, at room temperature
160g sugar
about 4 drops of mint green gel food colouring (we used mint green by americolor)
1 tsp vanilla bean paste

 

- PROCESS -

German buttercream

In a bowl, whisk together the sugar, corn starch, egg, egg yolk and salt. In a medium non-stick saucepan, heat the milk and vanilla to just shy of a simmer.  Remove from the heat.

Using one hand to whisk constantly, pour half of the hot milk mixture into the egg mixture. This helps to temper the eggs and stop them from scrambling. Whisk until incorporated, and then pour the whole lot back into the saucepan. 

Heat the milk and egg mixture over medium heat, whisking constantly, until it begins to bubble. It will thicken quickly. Once it has thickened, cook for one minute, then remove from the heat. Pour into a shallow dish or bowl of a stand mixer and press some plastic wrap over the surface to avoid a skin from forming. Refrigerate until cold - at least four hours, preferably overnight.

Fit your mixer with the whisk attachment.  Whip the mixture on medium until creamy and lump-free. Begin adding the butter, a few cubes at a time, until fully incorporated. It may look curdled at some point but just keep whipping - it will come together! Once the buttercream is homogenous, add the peppermint extract and dark chocolate, and mix well to combine. Store in an airtight container until ready to use, or if using immediately, transfer to a piping bag.

 

MACARON SHELLS

Preheat oven to 300˚f / 150˚c, and position the oven rack in the centre of the oven. Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a "template" for your macarons on a piece of parchment paper, leaving about 3/4" between each circle. 

Combine the almond meal and powdered sugar together in a large bowl. Sift the mixture twice, to ensure there are no large lumps and that the mixture is properly aerated. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Gradually add the sugar, increase the mixer speed, and whip on high until the meringue starts to firm up. Add mint gel food colour a few drops at a time, until the desired colour is reached. Add vanilla and mix until incorporated. Continue to whip until the meringue forms stiff peaks (there is a good example here). 

Remove the bowl from the mixer. Add half of the ground almond and powdered sugar mixture, and fold into the meringue. You want to deflate the meringue just a little at this stage, to combine the meringue and ground almond mixture. 

Add the remaining ground almond mixture, and stir lightly to combine. Now comes the important part - mixing the batter to the correct consistency. Again, this video does a good job of explaining it. Fold the mixture in a series of 'turns', deflating the batter by spreading it against the side of the bowl. Turn the bowl slightly and repeat the movement - scooping the batter from the bottom of the bowl, and spreading it against the side. Continuously check the consistency of the batter - you want it to flow like lava when you lift the spatula from the bowl, and you should be able to 'draw' a figure 8 with it, without the batter breaking (again, watch lots of videos to get an idea! They help so much). This step can take some practice until you know what it should feel and look like. If in doubt you are better to under mix them than over mix them - the process of putting the batter into the bag and piping out will help mix a little too.

Fit a large pastry bag with a medium sized round tip, such as an ateco #805. Place the macaron template on a sheet pan, and place a second piece of parchment over it. Holding the piping bag at a 90˚ angle to the surface, pipe out the batter into blobs the size of the circles drawn on the template. Finish off each piped circle with a little "flick" of your wrist to minimise the batter forming a point (it will still form a small one, but we can get rid of this with banging). Remove the template from under the macarons.

Hold the baking sheet in two hands, and carefully but firmly, evenly bang it against the bench. Repeat this a few more times - this will get rid of any air bubbles, remove points on the top, and help them to spread out slightly. 

Repeat the piping and banging process until you have used up all of the batter - I usually make three sheet pans worth. 

Allow the macarons to dry at room temperature for approximately 30 minutes, or until they form a skin that you can touch without your finger sticking to them. This time will drastically vary depending on the humidity. 

About fifteen minutes before you are going to bake the macarons, place a spare sheet pan in the oven to preheat - this is going to be used to place under the pan with the macarons on it, to double up, which should help with even baking. Bake the macarons one sheet at a time - place the sheet with the macarons on the preheated sheet, and place in the oven. 

Bake for approximately 18 minutes, rotating the pan once during the cooking process, and checking for doneness after 15 minutes. The macarons should develop a foot (the ruffled part on the bottom of the macaron), and bake without browning. To see if they are done - press down lightly on a shell. If the foot gives way, it needs a little longer, if it is stable, then it is close to being done. Test a macaron shell - if you can peel it away cleanly from the paper, they are done. If they are stable but cannot yet peel away cleanly, give them another minute or so. Again, this part takes a little trial and error depending on your oven. If they seem done but do not peel away cleanly, do not worry - there is a little trick for that! 

Remove from the oven, and allow to cool on the sheet pan for 10 minutes before peeling off the parchment paper and allowing to cool completely on a wire rack. Repeat the baking with the remaining trays, using the same spare sheet pan to double up.

If your macs do not peel away cleanly, place them, on the parchment paper, into the freezer for 5-10 minutes, then peel away from the paper. 

Store cooled macarons in an airtight container until ready to use. 

MACARON SHELLS

Transfer the buttercream to a piping bag fitted with a round attachment (such as an ateco #805) Match the macaron shells up so that they are in pairs of equal size.

Pipe a blob of buttercream on one half of the macaron, and place the second half on top, pressing lightly. Macarons are best after an overnight rest in the refrigerator. Bring to room temperature before eating.

Mint Chocolate Chip Macarons with German buttercream. Delicate French macaron shells are sandwiched together by a mint chocolate chip german buttercream that tastes just like ice cream! #mintchocolatechip #mintchip #frenchmacarons #macarons #recipe #howtomake

S'mores Macarons


 
S'mores Macarons - Graham Cracker Shell, Toasted marshmallow disc, and silky dark chocolate ganache. The perfect campfire inspired bite without having to leave the confines of your kitchen. #smores #macarons #frenchmacarons #marshmallow
S'mores Macarons - Graham Cracker Shell, Toasted marshmallow disc, and silky dark chocolate ganache. The perfect campfire inspired bite without having to leave the confines of your kitchen. #smores #macarons #frenchmacarons #marshmallow
S'mores Macarons - Graham Cracker Shell, Toasted marshmallow disc, and silky dark chocolate ganache. The perfect campfire inspired bite without having to leave the confines of your kitchen. #smores #macarons #frenchmacarons #marshmallow
S'mores Macarons - Graham Cracker Shell, Toasted marshmallow disc, and silky dark chocolate ganache. The perfect campfire inspired bite without having to leave the confines of your kitchen. #smores #macarons #frenchmacarons #marshmallow
S'mores Macarons - Graham Cracker Shell, Toasted marshmallow disc, and silky dark chocolate ganache. The perfect campfire inspired bite without having to leave the confines of your kitchen. #smores #macarons #frenchmacarons #marshmallow
S'mores Macarons - Graham Cracker Shell, Toasted marshmallow disc, and silky dark chocolate ganache. The perfect campfire inspired bite without having to leave the confines of your kitchen. #smores #macarons #frenchmacarons #marshmallow
S'mores Macarons - Graham Cracker Shell, Toasted marshmallow disc, and silky dark chocolate ganache. The perfect campfire inspired bite without having to leave the confines of your kitchen. #smores #macarons #frenchmacarons #marshmallow
S'mores Macarons - Graham Cracker Shell, Toasted marshmallow disc, and silky dark chocolate ganache. The perfect campfire inspired bite without having to leave the confines of your kitchen. #smores #macarons #frenchmacarons #marshmallow
S'mores Macarons - Graham Cracker Shell, Toasted marshmallow disc, and silky dark chocolate ganache. The perfect campfire inspired bite without having to leave the confines of your kitchen. #smores #macarons #frenchmacarons #marshmallow

S'more season! Yussss! I always get a bit confused about s'mores season because apparantely it's a summer thing? To me, toasting marshmallows is all about a cozy open fire inside, but I guess I'm not from here so I really have no clue what I'm talking about. Is it because it's a campfire thing? Whatever. Marshmallows last so long that any month can be s'mores season, and these S'mores macarons are made inside anyway so my rambling really makes no difference. 

I am tempted to just quit Jase and I's mission to make a new s'mores flavour every month right here and now because I'm not sure we can ever top this effort. We've been planning this one for a while now, and I think it came out better than we could have ever imagined. I love S'mores, and I love Macarons, so we really were setting ourselves up for a win when we decided to combine them. They look super fancy but I promise they really are just another two component filling. We sprinkled the tops of the macs with a graham cracker crumb, rather than incorporating it into the batter. The reason that we chose to do this is because macs are already finicky little things, so we wanted to make them as easy as possible to make. This way you still get the flavour of the grahams, but without potentially upsetting the batter.

Before we made the shells, we made a quick batch of marshmallow, which we set up in a sheet pan, giving us a giant slab of thin mallow. Once the shells were paired up, we cut little discs of the mallow, slightly smaller than the shells, and placed on one half of each pair, before giving the mallow (and the shell in the process) a good torching with a blow torch to give it that toasty taste. We then finished it off with a circle of dark chocolate ganache, and sandwiched it with a lightly toasted second shell. I was initially a little hesitant with how big they came out (s'mores sliders anyone), but as soon as we arranged them all together on a tray, I was totally sold. S'mores are a little rustic, sticky and messy, so it didn't make sense for the macaron version to be petite and pathetic! 

Don't be intimidated by the number of steps - making marshmallow is super fun and easy, and once you have made your own you're not going to want to go back to the bought ones! Happy S'mores Season! lol. 

A few wee tips:

  • All my best macaron tips are here
  • Start with making the marshmallow first, so it has time to cure while you make the shells. If you like, the shells and mallow can be made ahead of time and stored separately.
  • Have everything ready to go before you start the marshmallow - grease and dust your pan, have your utensils nearby etc. Things go quickly, and can get very very sticky if you aren't prepared.
  • You're going to be left with a bit of marshmallow leftover but it keeps for a really long time in an airtight container.
  • If you don't yet have a blow torch, don't waste your money on a 'kitchen torch' just get a propane torch with an adjustable flame from the hardware store. They are way cheaper and way better. 
  • We torched the marshmallow on a cake turntable to help keep it even! Only do this if your turntable is metal, otherwise prop up a heatproof surface on something like an upside down bowl so you don't melt your turntable. 
  • Our amazing friend Aron made us the cutest sticks to shoot the macs on. He's the best, as always.
  • If it is a super warm day, your ganache may need a wee sec to set enough before you can use it!
 

 

S'mores Macarons

- Makes about 24 macarons -

Macaron Shell Recipe from I love Macarons, with adaptations from Fox and Crane 

Marshmallow
30g corn starch
30g powdered sugar
14g (2 packets) powdered gelatine
76g cold water
103g light corn syrup
76g water
265g sugar
1 tsp vanilla
pinch of salt

Graham Cracker Crumb
4 Graham Crackers
1/2 teaspoon cinnamon
2 tsp granulated sugar

Macaron Shells
170g ground almonds
300g powdered sugar
180g egg whites, at room temperature
160g sugar
1 tsp vanilla bean paste

Dark Chocolate Ganache
250g dark chocolate (approx 70% cocoa solids)
15g (1 tbsp) unsalted butter, at room temperature
125g heavy cream

 

- PROCESS -

MARSHMALLOW

Sift together the corn starch and powdered sugar. Spray a Half baking sheet (18" x 13" or 46 x 33cm) with cooking spray, then liberally dust with the corn starch and powdered sugar mixture. Set aside. 

In a medium pot, combine the water, corn syrup, vanilla, and sugar. Heat over medium to high heat, stirring occasionally. Heat until the syrup reaches 240˚f /120˚c, then remove from the heat and leave to cool to 210˚f /100˚c.

Turn the mixer on to medium, and mix for a few seconds to help break up the bloomed gelatin. With the mixer running, VERY carefully pour the hot sugar syrup into the mixer. Turn the speed up to high, and whip for 4-5 minutes, until the marshmallow has doubled in volume, has turned white, and holds somewhat of a peak when you stop the mixer and lift out the whisk. Scrape into the prepared baking sheet and spread with an oiled offset spatula, smoothing as much as possible. Dust liberally with the corn starch mixture and allow to cure for at least 1-2 hours. 

GRAHAM CRACKER CRUMB

Place the graham crackers and cinnamon in the bowl of a mortar and pestle, and grind until a fine dust. Sift the mixture, and stir through the sugar. Set aside. If you do not have a mortar and pestle, a food processor will do the trick!

MACARON SHELLS

Preheat oven to 300˚f / 150˚c, and position the oven rack in the centre of the oven. Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a "template" for your macarons on a piece of parchment paper, leaving about 3/4" between each circle. 

Combine the almond meal and powdered sugar together in a large bowl. Sift the mixture twice, to ensure there are no large lumps and that the mixture is properly aerated. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Gradually add the sugar, increase the mixer speed, and whip on high until the meringue starts to firm up. Add vanilla and mix until incorporated. Continue to whip until the meringue forms stiff peaks (there is a good example here). 

Remove the bowl from the mixer. Add half of the ground almond and powdered sugar mixture, and fold into the meringue. You want to deflate the meringue just a little at this stage, to combine the meringue and ground almond mixture. 

Add the remaining ground almond mixture, and stir lightly to combine. Now comes the important part - mixing the batter to the correct consistency. Again, this video does a good job of explaining it. Fold the mixture in a series of 'turns', deflating the batter by spreading it against the side of the bowl. Turn the bowl slightly and repeat the movement - scooping the batter from the bottom of the bowl, and spreading it against the side. Continuously check the consistency of the batter - you want it to flow like lava when you lift the spatula from the bowl, and you should be able to 'draw' a figure 8 with it, without the batter breaking (again, watch lots of videos to get an idea! They help so much). This step can take some practice until you know what it should feel and look like. If in doubt you are better to under mix them than over mix them - the process of putting the batter into the bag and piping out will help mix a little too.

Fit a large pastry bag with a medium sized round tip, such as an ateco #805. Place the macaron template on a sheet pan, and place a second piece of parchment over it. Holding the piping bag at a 90˚ angle to the surface, pipe out the batter into blobs the size of the circles drawn on the template. Finish off each piped circle with a little "flick" of your wrist to minimise the batter forming a point (it will still form a small one, but we can get rid of this with banging). Remove the template from under the macarons.

Hold the baking sheet in two hands, and carefully but firmly, evenly bang it against the bench. Repeat this a few more times - this will get rid of any air bubbles, remove points on the top, and help them to spread out slightly.  Sprinkle the macarons shells with graham cracker crumb.

Repeat the piping and banging process until you have used up all of the batter - I usually make three sheet pans worth. 

Allow the macarons to dry at room temperature for approximately 30 minutes, or until they form a skin that you can touch without your finger sticking to them. This time will drastically vary depending on the humidity. 

About fifteen minutes before you are going to bake the macarons, place a spare sheet pan in the oven to preheat - this is going to be used to place under the pan with the macarons on it, to double up, which should help with even baking. Bake the macarons one sheet at a time - place the sheet with the macarons on the preheated sheet, and place in the oven. 

Bake for approximately 18 minutes, rotating the pan once during the cooking process, and checking for doneness after 15 minutes. The macarons should develop a foot (the ruffled part on the bottom of the macaron), and bake without browning. To see if they are done - press down lightly on a shell. If the foot gives way, it needs a little longer, if it is stable, then it is close to being done. Test a macaron shell - if you can peel it away cleanly from the paper, they are done. If they are stable but cannot yet peel away cleanly, give them another minute or so. Again, this part takes a little trial and error depending on your oven. If they seem done but do not peel away cleanly, do not worry - there is a little trick for that! 

Remove from the oven, and allow to cool on the sheet pan for 10 minutes before peeling off the parchment paper and allowing to cool completely on a wire rack. Repeat the baking with the remaining trays, using the same spare sheet pan to double up.

If your macs do not peel away cleanly, place them, on the parchment paper, into the freezer for 5-10 minutes, then peel away from the paper. 

Store cooled macarons in an airtight container until ready to use. 

DARK CHOCOLATE GANACHE

Place the chocolate and butter in a small heatproof bowl. Heat the cream in a small pot over medium heat, until boiling. Pour the hot cream over the chocolate and butter, and immediately cover with a plate. Leave to sit for 5-6 minutes. Whisk well until smooth, microwaving for 10 second increments, if needed, to melt any additional pieces of chocolate, stirring well. Transfer the ganache to a small piping bag fitted with a round piping tip.

ASSEMBLY

Match up the macaron shells into pairs of equal size. Using a cookie cutter slightly smaller than the macaron shell, cut out circles of marshmallow (I usually cut it when it is still in the baking sheet), dusting the cutter in the corn starch mixture between each one you cut out. Secure the marshmallow disc to one of the macaron shells using a dab of chocolate ganache, then blow torch the marshmallow until golden brown (I did this on a turntable). Repeat until one half of each macaron has a marshmallow disc. 

We chose to torch the top shell of the macaron as well - this step is entirely optional. To do this, we put two unfilled macaron shells, flat side facing it, then briefly torched the outside. Torching them together means the middle of the shell does not get burnt. 

Pipe a blob of ganache on top of each marshmallow disc, and top with the second shell. 

Best eaten on the day they are made - if you can, store any leftovers separately and torch just prior to eating - however they will keep assembled for a few days in an airtight container.

S'mores Macarons - Graham Cracker Shell, Toasted marshmallow disc, and silky dark chocolate ganache. The perfect campfire inspired bite without having to leave the confines of your kitchen. #smores #macarons #frenchmacarons #marshmallow

Roasted Peach Streusel Macarons


 
Roasted Peach Streusel Macarons - inspired by the peach cobbler, these french macarons have a roasted peach german buttercream, and a brown butter streusel crunch #macarons #peachcobbler #frenchmacaron #roastedpeach #germanbuttercream
Roasted Peach Streusel Macarons - inspired by the peach cobbler, these french macarons have a roasted peach german buttercream, and a brown butter streusel crunch #macarons #peachcobbler #frenchmacaron #roastedpeach #germanbuttercream
Roasted Peach Streusel Macarons - inspired by the peach cobbler, these french macarons have a roasted peach german buttercream, and a brown butter streusel crunch #macarons #peachcobbler #frenchmacaron #roastedpeach #germanbuttercream
Roasted Peach Streusel Macarons - inspired by the peach cobbler, these french macarons have a roasted peach german buttercream, and a brown butter streusel crunch #macarons #peachcobbler #frenchmacaron #roastedpeach #germanbuttercream
Roasted Peach Streusel Macarons - inspired by the peach cobbler, these french macarons have a roasted peach german buttercream, and a brown butter streusel crunch #macarons #peachcobbler #frenchmacaron #roastedpeach #germanbuttercream
Roasted Peach Streusel Macarons - inspired by the peach cobbler, these french macarons have a roasted peach german buttercream, and a brown butter streusel crunch #macarons #peachcobbler #frenchmacaron #roastedpeach #germanbuttercream
Roasted Peach Streusel Macarons - inspired by the peach cobbler, these french macarons have a roasted peach german buttercream, and a brown butter streusel crunch #macarons #peachcobbler #frenchmacaron #roastedpeach #germanbuttercream

Back here with another peach recipe! They really are so good at the moment that it would be a shame not to make the most of them. Also back here with another Macaron recipe - once again, on the last day of the month. Whoops. But also - Roasted Peach Streusel Macarons. These Peach cobbler inspired treats are the perfect wee summer treat! 

Jase and I wanted to really jam a strong peach flavour into these wee babes, so we went with my fave - a vanilla bean german buttercream, which we then added a whole load of roasted peaches to. The key to adding fruit to a buttercream and avoiding the separation due to the liquid is removing as much of that liquid as you can first. You can do this by using freeze dried fruit, or cooking the fruit down into a puree or compote. We roasted the peaches with a little vanilla bean, sugar, and a pinch of salt, until they were delicious and soft, and then added that to the buttercream. I love roasted peaches as is, but added to a buttery, custardy german buttercream - the best. 

We wanted to go for a bit of a peach cobbler vibe, so toped the shells of the macs with a brown butter streusel. The toasty streusel paired perfectly with the chewy shell and the fruity buttercream, to create the most delicious little bite! I do hope you give these a try - they are so, so good! I can't wait to add the streusel / roasted peach german buttercream to a whole lot of things this summer!

As we have been making these each month, we have ironed out more and more of the kinks associated with macaron making. Something that we had been struggling with was that our macarons were coming out oval shaped, and we couldn't seem to work out why. For some reason it was only an issue when we made them at Jase's, and it had seemed to be getting worse. Suddenly we realised that as the year had gone on and the weather had gotten hotter, Jase's air con had been on and on more and more! I don't tend to have it on when I am baking at mine - and had never struggled with oval macarons at my house before, so it suddenly all made sense! We switched off the aircon, made another batch (for science), and sure enough, they turned out nice and round! This makes total sense as it was only happening in one place! So, if you have an aircon / heater / some sort of breeze in your kitchen, try to minimise, just while the macs are resting! 

A few wee tips:

  • Everything I can think of that will make macaron making easier has been added to this post - I update it as I go!
  • The ideal order for making these is: Make the pastry cream, roasted peaches and streusel the night before, then make the mac shells and mix up the buttercream the day of! Everything can definitely be done the day of, but it is a couple of different components so may take some time. If you do it day of, make pastry cream first, then prep the streusel while the peaches are roasting, and then get that on once the peaches are done. Then make your mac shells, and whip up the buttercream while they are baking!
  • I was originally grinding the almond meal and powdered sugar together, but then realised it really only needed sifting, I just had the wrong sized sieve! You want one with a medium sized mesh (I ordered this one), and make sure you sift twice to remove any big lumps and aerate the mixture. 
  • We also discovered an amazing parchment - and haven't had a single mac stick since we started using it. It's a non-stick parchment paper - we used this one. 
  • The pastry cream for the buttercream ideally needs overnight so ensure you plan for this, otherwise you can cool it quicker in an ice bath, or by spreading it in a quarter baking sheet lined with plastic, covering the surface of the pastry cream with another piece of plastic wrap, and chilling it in the freezer until cool. The larger surface area and shallow baking sheet mean that it cools much faster. 
  • Adjust the sugar depending on the sweetness / juiciness of your peaches!
  • Because you start with cool pastry cream (as opposed to slightly warm meringue as you would for a SMBC), make sure that your butter is very room temperature. If it isn't quite soft enough and you find your buttercream is seizing, you can remove about 1/3 cup of the buttercream, melt in the microwave, and then add back in and continue whipping. The heat from the melted buttercream is often enough to bring it all back together into the silky niceness you are after. 
  • You will have some streusel leftover - store in an airtight container. It's amazing on ice cream!
  • If you need a template, print two of these and stick them together to use as a guide.
 

 

Roasted Peach Streusel Macarons 

- Makes about 24 sandwiched macarons -

Macaron Shell Recipe from I love Macarons, with adaptations from Fox and Crane 

Roasted Peach German Buttercream
190g whole milk
1 tsp vanilla bean paste
110g sugar
12g (1 1/2 Tbsp) corn starch
1 egg
1 egg yolk
Pinch of salt
340 (3 sticks) unsalted butter, at room temperature
300g roasted peach puree (recipe follows)

Roasted Peach Puree
600g fresh, ripe peaches, cut into segments (I leave mine unpeeled and peel once cooked)
70g raw sugar
1 tsp vanilla bean paste
Pinch Salt

Brown Butter Streusel
80g unsalted butter, cubed
100g Dark Brown Sugar
1/2 tsp salt
1 tsp vanilla bean paste
115g all-purpose flour
1/2 tsp allspice

Macaron Shells
170g ground almonds
300g powdered sugar
180g egg whites, at room temperature
160g sugar
about 10 drops of peach gel food colouring (we used peach by americolor)
1 tsp vanilla bean paste

 

- PROCESS -

ROASTED PEACH GERMAN BUTTERCREAM

In a bowl, whisk together the sugar, corn starch, egg, egg yolk and salt. In a medium non-stick saucepan, heat the milk and vanilla to just shy of a simmer.  Remove from the heat.

Using one hand to whisk constantly, pour half of the hot milk mixture into the egg mixture. This helps to temper the eggs and stop them from scrambling. Whisk until incorporated, and then pour the whole lot back into the saucepan. 

Heat the milk and egg mixture over medium heat, whisking constantly, until it begins to bubble. It will thicken quickly. Once it has thickened, cook for one minute, then remove from the heat. Pour into a shallow dish or bowl of a stand mixer and press some plastic wrap over the surface to avoid a skin from forming. Refrigerate until cold - at least four hours, preferably overnight.

Fit your mixer with the whisk attachment.  Whip the mixture on medium until creamy and lump-free. Begin adding the butter, a few cubes at a time, until fully incorporated. It may look curdled at some point but just keep whipping - it will come together! Once the buttercream is homogenous, add the peach puree and mix well to combine. Store in an airtight container until ready to use, or if using immediately, transfer to a piping bag.

ROASTED PEACH PUREE

Preheat the oven to 425˚f / 220˚c. Line a sheet pan with parchment paper. In a medium bowl, combine the peach segments, sugar, vanilla bean paste and salt, and toss to combine. Spread evenly over the baking sheet, and bake for 30 minutes, until the peaches are soft and beginning to caramelise. Allow to cool on the pan before removing the skins from the segments, and placing the segments in a bowl. Roughly mash with a fork. Set aside until you are making the buttercream - you will use 300g of the puree. 

BROWN BUTTER STREUSEL

Preheat the oven to 350˚f / 180˚c. Line a baking sheet with parchment paper. 

To make the streusel, place the butter in a small pan, and place on the stove over medium heat. Heat, stirring occasionally, until the butter has melted. Continue to cook, until the butter begins to foam, smells nutty, and goes a deep golden brown colour. Remove from the heat and place in a medium heatproof bowl. Add the remaining ingredients, and mix well to combine. Using your hands, break up any large lumps. Spread evenly over the baking sheet, and bake until lightly golden and toasty, 10-15 minutes. Remove and allow to cool completely before storing in an airtight container.

MACARON SHELLS

Preheat oven to 300˚f / 150˚c, and position the oven rack in the centre of the oven. Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a "template" for your macarons on a piece of parchment paper, leaving about 3/4" between each circle. 

Combine the almond meal and powdered sugar together in a large bowl. Sift the mixture twice, to ensure there are no large lumps and that the mixture is properly aerated. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Gradually add the sugar, increase the mixer speed, and whip on high until the meringue starts to firm up. Add peach gel food colour a few drops at a time, until the desired colour is reached. Add vanilla and mix until incorporated. Continue to whip until the meringue forms stiff peaks (there is a good example here). 

Remove the bowl from the mixer. Add half of the ground almond and powdered sugar mixture, and fold into the meringue. You want to deflate the meringue just a little at this stage, to combine the meringue and ground almond mixture. 

Add the remaining ground almond mixture, and stir lightly to combine. Now comes the important part - mixing the batter to the correct consistency. Again, this video does a good job of explaining it. Fold the mixture in a series of 'turns', deflating the batter by spreading it against the side of the bowl. Turn the bowl slightly and repeat the movement - scooping the batter from the bottom of the bowl, and spreading it against the side. Continuously check the consistency of the batter - you want it to flow like lava when you lift the spatula from the bowl, and you should be able to 'draw' a figure 8 with it, without the batter breaking (again, watch lots of videos to get an idea! They help so much). This step can take some practice until you know what it should feel and look like. If in doubt you are better to under mix them than over mix them - the process of putting the batter into the bag and piping out will help mix a little too.

Fit a large pastry bag with a medium sized round tip, such as an ateco #805. Place the macaron template on a sheet pan, and place a second piece of parchment over it. Holding the piping bag at a 90˚ angle to the surface, pipe out the batter into blobs the size of the circles drawn on the template. Finish off each piped circle with a little "flick" of your wrist to minimise the batter forming a point (it will still form a small one, but we can get rid of this with banging). Remove the template from under the macarons.

Hold the baking sheet in two hands, and carefully but firmly, evenly bang it against the bench. Repeat this a few more times - this will get rid of any air bubbles, remove points on the top, and help them to spread out slightly.  Sprinkle half of the macaron shells on the baking sheet with streusel.

Repeat the piping and banging process until you have used up all of the batter - I usually make three sheet pans worth. 

Allow the macarons to dry at room temperature for approximately 30 minutes, or until they form a skin that you can touch without your finger sticking to them. This time will drastically vary depending on the humidity. 

About fifteen minutes before you are going to bake the macarons, place a spare sheet pan in the oven to preheat - this is going to be used to place under the pan with the macarons on it, to double up, which should help with even baking. Bake the macarons one sheet at a time - place the sheet with the macarons on the preheated sheet, and place in the oven. 

Bake for approximately 18 minutes, rotating the pan once during the cooking process, and checking for doneness after 15 minutes. The macarons should develop a foot (the ruffled part on the bottom of the macaron), and bake without browning. To see if they are done - press down lightly on a shell. If the foot gives way, it needs a little longer, if it is stable, then it is close to being done. Test a macaron shell - if you can peel it away cleanly from the paper, they are done. If they are stable but cannot yet peel away cleanly, give them another minute or so. Again, this part takes a little trial and error depending on your oven. If they seem done but do not peel away cleanly, do not worry - there is a little trick for that! 

Remove from the oven, and allow to cool on the sheet pan for 10 minutes before peeling off the parchment paper and allowing to cool completely on a wire rack. Repeat the baking with the remaining trays, using the same spare sheet pan to double up.

If your macs do not peel away cleanly, place them, on the parchment paper, into the freezer for 5-10 minutes, then peel away from the paper. 

Store cooled macarons in an airtight container until ready to use. 

ASSEMBLY

Transfer the buttercream to a piping bag fitted with a round attachment (such as an ateco #805) Match the macaron shells up so that they are in pairs of equal size, with one streusel coated shell and one plain shell per pair.

Pipe a blob of buttercream on one half of the macaron, and place the second half on top, pressing lightly. Macarons are best after an overnight rest in the refrigerator. Bring to room temperature before eating.

Roasted Peach Streusel Macarons - inspired by the peach cobbler, these french macarons have a roasted peach german buttercream, and a brown butter streusel crunch #macarons #peachcobbler #frenchmacaron #roastedpeach #germanbuttercream