You might be wondering why I've been making so many macarons of late, I've been putting together a macaron menu as part of a big new contract at the bakery. As of Tuesday next week Buttercream Bakery will be baking our very first official batches of macarons.
I will update the Buttercream Bakery website accordingly as soon as I can and you can expect to see lots of glorious macarons along with all the usual gorgeous cupcakes.
These apple pie macarons are the result of a hugely successful macaron experiment.
I picked up some Buttery Sweet Dough flavouring from NY, it is amazing and this was all I needed to set me off. Surely pastry flavoured macarons would be the best thing ever? Think of the possibilities, cherry pie, blueberry pie, banana cream pie, banoffee pie, strawberry tart!!!!
My apple pie macaron shells are flavoured with Buttery Sweet Dough emulsion and a hint of cinnamon, I didn't add too much cinnamon to the batter as I wanted to sprinkle the shells before baking. I then filled the macarons with apple sauce and custard, I wasn't sure about the custard to be honest and nearly made a crème pâtissière instead but I'm so glad I didn't. The custard was the perfect choice, if you are worried that cold custard sounds disgusting, (I was), don't, they tasted fantastic.
I really wanted that quintessential English apple pie and custard flavour and boy did I get it! I wish you could have seen Mr. P's face when he tried one, 'I might as well be eating apple pie!' he declared, smirking. They are unbelievably accurate and creating these macarons made me feel like a total baking genius.
Apple Pie Macarons
(Basic macaron recipe adapted from Irresistible Macaroons)
These macarons are best eaten on the day of baking though, due to the moisture in the filling they do not keep particularly well.
Makes around 50 mini macarons or 25 larger ones
200g (7oz) icing sugar
200g (7oz) ground almonds
80ml (2 3/4 fl oz) water
200g caster sugar
2 x 80g (2 3/4 oz) egg whites
1/2 tsp buttery sweet dough emulsion
1/4 tsp cinnamon, plus extra for dusting
For the Filling:
jar of apple sauce
2 tbsp custard powder
2 tbsp caster sugar
1 pint milk
1 tsp vanilla paste
Line two baking trays with greaseproof paper.
Mix the icing sugar, ground almonds and cinnamon together and blitz in the food processor for about 30 seconds. Sieve the almond mixture into a large bowl and set aside.
In a saucepan, bring the water and the caster sugar to the boil. Use a thermometer to ensure that the temperature of the syrup does not exceed 110C (230F). This is very important.
In a clean bowl whip the first 80g of egg whites until they form soft peaks. Decrease the speed of the whisk, then, still whisking, pour the sugar syrup over the egg whites in a thin stream. Be sure to avoid the whisk.
Add the buttery sweet dough emulsion and continue whisking until the mixture has cooled.
Mix the final 80g of egg whites (unbeaten) with the sieved icing sugar and almond mixture until you have a thick paste. Fold the meringue into the almond paste using a rubber spatula. The batter is ready when it falls from the spatula in a ribbon, this ribbon should disappear back into the batter after about 30 seconds.
Use a piping bag fitted with a plain round tip to pipe rounds onto the prepared baking sheets. Lightly tap the bottom of the tray on the work surface to remove any small air bubbles. Sprinkle the unbaked shells with cinnamon and put the tray aside for between 30 min and 1 hour to allow the macarons to dry, you should be able to touch the macaron and come away with a clean finger, the macarons will be noticeably firmer.
Pre-heat oven to 145C (125F).
Bake the macaron shells for between 13 - 15 minutes. Remove from the oven and immediately slide the greaseproof paper onto a clean work surface.
For the Filling:
Put the custard powder and caster sugar in a small bowl. Take 2 tbsp of milk from the 1 pint and mix withe the custard powder and caster sugar to make a smooth paste..
Heat the remaining milk to nearly boiling and pour over the custard stirring well. Return to the saucepan and bring to the boil over a gentle heat, stirring continuously. You will want the custard thicker than usual, piping consistency, keep stirring over the heat until you are happy with the consistency.
Remove the pan from the heat and allow to cool.
Pair up your macaron shells and dollop 1 tsp of apple sauce on to the flat side of one of the shells, pipe custard onto the flat side of it's partner and sandwich together. Repeat until all of your shells are used up.
I have a seriously busy week next week, not only do I start making the bakery's first official batches of macarons but I also have a cupcake photo shoot later in the week. I'm having trouble deciding which toppers to make and still haven't decided if I am going to be photographed myself, I hate being photographed and would much rather leave the modelling up to the cupcakes...
Have a brilliant weekend everyone. x