I think I’m in trouble. I have an irresistible itch to keep making macarons. So this is the reason behind the macaron phenomenon! It’s like nicotine- you get hooked the first time and you’re done. Crap.
Since I’m already under the spell, might as well indulge. Don’t let their outer innocent guise fool you. Pink and polka dots? Ha. These cuties are killer. Light creamy coconut-scented shells hide a nutty filling of toffee-ness. My bear got a tummy ache from eating too many. That’s how good they are.
Before we get to the good part, a side note. Honey and Butter has an upgrade, thanks to Jaenovation! It’s a stellar hybrid between website and blog, a nice home for my kitchen musings and personal rants. Yes, I know you like that part too, don’t deny it! Jquery effects, sliders, professional layout, and other upgrades! (Portfolio/Gallery coming soon)!
Okay wait. Last thing. I hope you guys haven’t forgotten this week’s upcoming Foodbuzz 24×24 event. I’ll be recreating some of my favorite Korean Festival Foods. Yum! Stay tuned! In the meantime, make yourself some macarons and give your significant other a loving tummyache while you’re at it.
Coconut Macarons with Toffee Filling
Makes between 30 to 40 macarons
For the macarons shells:
90 gr egg whites (about 3)
30 gr granulated sugar
200 gr powdered sugar
110 gr almonds
1/2 tsp coconut extract
yellow paste coloring
For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge.
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar and a small amount of paste coloring until you obtain a glossy meringue. Add the coconut extract. Do not overbeat your meringue or it will be too dry. Combine the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like lava or a thick ribbon. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Sprinkle with the crushed sugar or violet petals. Preheat the oven to 280F. Let the macarons sit out for 60 minutes to an hour to harden their shells a bit and bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don’t let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. To fill: pipe about 1 big tablespoon of toffee filling in the center of one shell and top with another one.
For toffee filling:
1/4 cup/ 2 oz butter
1/2 cup brown sugar
2 TB milk
190 g powdered sugar
In a small saucepan melt the butter and stir in the brown sugar. Bring the mixture to a rolling boil and romove from the heat. Add the milk and stir until smooth. Transfer the mixture to the bowl of an electric mixer. Add the powdered sugar to the bowl and mix with the whisk attachment until the filling is completely smooth. Transfer immediately to a small ziploc bag to keep from hardening. Cut a small edge off the bag to pipe filling on the macarons. (Be a little less zealous with the filling amount- these are pretty high on the sweet meter.)