Baby Pink Butterscotch Macaron Recipe

I haven't made Macarons for what feels like ages but today felt like a Macaron day and besides I had some butterscotch flavouring lurking in the baking cupboard (mmm butterscotch...)

I know baby pink isn't really an appropriate colour for a butterscotch Macaron but I wanted to make a pretty and colourful batch since my last few Macron posts have been Dulce de Leche, Coffee and Cream and Chocolate, which are all varying shades of brown.

I decided to sandwich the Macarons with milk chocolate and white chocolate buttercream, I also sprinkled half of the Macarons with chocolate sugar strands before baking.  This is actually the first time I've added anything to the tops of my Macarons and I'm so glad I did because I think they look adorable, even if sprinkles aren't exactly Parisian chic, forgive me, I am, after all a slightly sprinkle obsessed cupcake baker.

The next Macaron flavour combinations I want to try I have come up with myself, Vanilla & Coconut Honey and Strawberry Lychee.

I have given you the Magnolia Bakery Chocolate Buttercream recipe, it's one of my favourites, you can use the same recipe for the white chocolate buttercream but I add about half of the amount of chocolate as otherwise I find it a little over-sweet.

Recipe From - Hisako Ogita: I Love Macarons

For the Macarons:

2/3 cup (3 ounces / 85grams) ground almonds / almond flour

11/2 cups (5.25 ounces / 150 grams) powdered sugar

1 teaspoon butterscotch flavouring

3 large egg whites, at room temperature

5 tablespoons / 65 grams granulated sugar

1 1/2 tsp baby pink, powdered food colouring

Cut a sheet of parchment paper to fit your baking tray. Draw 1-inch (2.5cm) circles on the paper, spacing them at least 1/2-inch (1.5cm) apart. This will be your guide for squeezing out the Macaron batter.

In a food processor, grind together the almonds, powdered vanilla sugar, cocoa powder and powdered sugar together to a fine powder. Sift the mixture through a medium-mesh sieve twice. Set aside.

In a stainless-steel mixing bowl, beat egg whites on high speed until they are foamy. Gradually add the granulated sugar to the egg whites whilst beating.

Add the vanilla and continue beating, when the meringue is stiff, firm, and has a glossy texture, it is done.

Add half the sifted almond and powdered sugar mixture. Stir with a spatula while scooping it up from the bottom of the bowl.

Add the rest of the almond flour and mix lightly in a circular motion.

Macaronnage: When you run out of flour, press and and spread the batter against the bowl's sides. Scoop the batter from the bottom and turn it upside down. Repeat this process 15 times.

Pointer: If the macaronnage step is repeated less than 10 times, the baked Macarons will lack luster.

 However, when it is repeated more than 20 times oil stains may remain on the pastry's surface when the Macarons are baked.

Macaronner: When the batter becomes nicely firm and drips slowly as you scoop it with a spatula, the mixture is done.

Transfer batter to a pastry bag fitted with a 1cm round tip. Squeeze the batter into the centre of your drawn out circles, make small circles as the batter will spread out.

Rap the baking tray firmly against the counter. This helps the Macarons hold their rounded shape and helps the pied, or little 'foot', to form.

Dry the batter at room temperature, uncovered, for 15 minutes. A slight crust should form on top of the Macarons.

If the batter circles do not stick to your fingers when you touch them, the drying process is complete. On a dry sunny day, the drying process takes approximately 30 minutes.

Use two trays one inside the other to prevent the Macarons puffing up to much and cracking.

Place the baking trays in the centre of the oven. Preheat to 375 F (190C)

Bake for 15 to 18 minutes, until slightly crisp and crackled on top.

When the Macarons are done, remove the baking sheet from the oven and cool on a wire rack. When the Macarons are completely cooled, remove them from the baking sheet.

Magnolia Bakery Chocolate Buttercream

1 cup (2 sticks) unsalted butter, very soft

1 tablespoon plus 1 tsp milk

6 ounces semisweet chocolate, melted and cooled to lukewarm

1 tsp vanilla extract

11/4 cups sifted confectioners' sugar

This yields icing for one - two or three layer 9 inch cake or 24 cupcakes

In a medium-sized bowl, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the cooled melted chocolate and beat well. Add the vanilla extract and beat for 3 minutes. Gradually add the sugar and beat until creamy and of desired consistency.

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Baby Pink Butterscotch Macaron Recipe