I've taken a few cooking classes at Sur La Table and last year didn't get a chance to take the macaroon class. So this year I wasn't going to miss it! On the menu they had chocolate macaroons with raspberry buttercream, lemon macaroon with salted caramel buttercream and earl gray macaroons with chocolate ganache. My team was tasked with making the earl gray macaroons which at the time didn't sound all that yummy but I later changed my mind.
Earl Grey Macarons
7 ounces confectioner's sugar, divided
4 ounces almond flour
2 teaspoons finely ground Earl Grey tea, loose leaf recommended
4 large (4 ounces) egg whites, room temperature
Pinch of cream of tartar
3 1/2 ounces granulated sugar
Wilton brown food coloring (optional)
Preheat oven to 325 degrees.
Prepare the baking sheets with parchment paper
In the bowl of a food processor, fitted with a metal blade pulse 1/3 of the confectioner's sugar with the almond flour until a fine powder is formed. In a medium mixing bowl, combine with remaining confectioner's sugar and ground tea. We used a coffee ginder to grind up the tea. Then sift the mixture four times thru a fine sieve and set aside.
To make the meringue: In the bowl of a stand mixer fitted with a whisk attachement, whisk white on a medium speed until foamy. Gradually add granulated sugar. Once all sugar is incorporated and the mixture is thick, add the cream of tartar, scrape down sides of bowl and increase speed to high, whisking until stiff, firm, glossy peaks form.
To complete the macaronnage step: Sift the almond flour one-third at a time over the egg white mixture and fold using a large spatula until mixture is smooth and shiny. Once all the almond flour mixture is incorporated, check for the correct consistency, as the batter should be nicely firm, have a glossy shine and drip slowly from the spatula. At this point if you want to color the macarons this is the time to do it.
Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip (Wilton tip #12) and pipe 1-1/2-inch rounds on parchment-lined baking sheets. Gently tap the bottom of each sheet on your work surface to release any trapped air. Let stand at room temperature for 15 to 30 minutes. check for a slight crust to form on the macaron. The macarons should not stick to your finger when lightly touched.
Bake one sheet at a time, rotating halfway though, until macarons are crisp and firm, about 10 to 15 minutes. if the macarons are still soft inside, lower oven to 300 degrees, cover with aluminum foil and bake for a few more minutes. If the top of the macarons look crinkled, your own temperature may be too hot. Allow macarons to cool on baking sheets for 2 to 3 minutes and transfer to a wire rack to cool completely before filling.
Here's what they looked like coming out of the oven, some were a little too big and some were a little too small but I think we did good for our first time!
Salted Caramel Buttercream
1 pound granulated sugar
4 ounces water
1 tablespoon light corn syrup
10 ounces heavy cream
2-1/2 teaspoons sea salt, preferable fleur de sel
8 ounces unsalted butter, cut into 1-inch pieces
Combine sugar, water and corn syrup in a heavy saucepan with tall sides. Stir once to combine, then wash down the sides of the saucepan with a silicone pastry brush dipped in water. Cook on low heat until syrup comes to a boil, washing down sides of pan with the wet pasty brush as needed.
Increase heat to medium-high and bring the mixture to a boil, gently swirling pan occasionally, until mixture turns a deep golden-brown color. To accurately test color, dip a heat resistant white silicone spatula into the mixture.
Removed caramelized sugar mixture from heat and slowly pour in cream, being careful since mixture will spatter. stir with a silicone spatula until smooth. Stir in sea salt. Transfer to stand mixer fitted with whisk attachment and mix o medium speed until cooled to 100 degrees. Reduce the speed to low and add butter, 1 piece at a time, whisking after each new addition. Once all the butter is incorporated, return to medium-high speed and whisk for a few minutes until fluffy.
Remove caramelized sugar mixture from heat and slowly pour in cream, being careful since mixture will spatter. Stir with a silicone spatula until smooth. Stir in sea salt.
Transfer caramel to a stand mixer, fitted with a paddle attachment, and beat until cool. Reduce the speed to low and add butter, 1 piece at a time, whisking after each new addition. Once all the butter is incorporated, return to medium-high speed and whisk for a few minutes until fluffy.
Put buttercream into a pastry bag and pipe onto the baked maracrons to create a sandwich.
We got to taste all the different macarons and fillings at the end but my favorite combination was the Earl Grey with the salted buttercream so that's the one I chose to share. The possibilities for different combinations are endless! I always enjoy taking classes at Sur La Table so I'll defiantly take another one in the near future, The pastry and baked good ones always catch my eye. :)
