MAC ATTACK!

So, I found this other blog that is all about Macarons! How cool is that? They are spreading the mac passion by allowing others the opportunity to post their recipes, tips, photos, etc. on their site. I only just found this, but was able to scrape together a couple flavors before the January 15 cut-off.

The challenge or theme was to try something you hadn't before with macarons, whether it be your first attempt or using a new ingredient or whatever. I decided to put a spin on something I've done before, and also create something completely different, which, if you've ever made macarons, you know that's a huge feat if you're successful (get it, feet?).

Click here to go to the Mac Tweets blog and hopefully my entry will be there for you to check out.

My friend in Japan sent me some matcha a few months ago and I haven't known what to do with it until now. I knew it would be something special, because it's only a very small package, and although it's potent stuff, I still want to stretch it out as far as I can. What could be a more perfect use for my precious gift?

The first of the two flavors I made is chocolate (naturally), following the same recipe I used before by David Lebovitz, because honestly, it's just so easy to work with, and my results last time were so successful. I decided to fill them with a tasty twist on buttercream in which I added ice wine and bittersweet chocolate. Yum!

Chocolate Macarons

By David Lebovitz

1 cup powdered sugar

1/2 cup ground almonds

3 tbsp. unsweetened cocoa powder

2 large egg whites, room temperature

5 tbsp. granulated sugar

Preheat oven to 375 degrees. Line two baking sheets with parchment, and have a pastry bag fitted with a plain 1/2-inch tip ready.

In a food processor, pulse together the powdered sugar, almonds, and cocoa, until a fine powder.

In the bowl of a stand mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about two minutes.

Carefully fold in the dry ingredients, in two batches, with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you're alone).

Pipe the batter on the prepared baking sheets in 1-inch circles (about 1 tablespoon each of batter), evenly spaced one-inch apart.

Rap the baking sheet a few times firmly on the counter top to flatten, then bake 15 to 18 minutes. Let cool completely, then remove from baking sheet.

Bittersweet Chocolate Ice Wine Buttercream

By Dulce Doll

1/2 cup butter, room temperature

2 to 3 cups powdered sugar

3 tbsp. ice wine

1/2 tsp. pure vanilla extract

2 oz. best quality bittersweet chocolate, melted

Beat butter until smooth. Add the ice wine and vanilla, beat until well-blended. Add melted chocolate and incorporate completely. Gradually add powdered sugar until consistency is right, beginning with 2 cups and working up as necessary.

Spoon or pipe buttercream onto one half of each pair of macarons and top with the other.

For the matcha macarons, I tried to think of flavors that would compliment this unique taste. I decided that fruit or berries would be best, chocolate again might work, but I didn't want to become redundant! I went through the pantry and found an unopened treasure - pinot noir infused raspberry preserves. Perfect! But I didn't want just jam on cookies, I wanted to stick with rich and impressive and color contrast. Royal icing!

For the macarons themselves, I used the same recipe again, but adapted it slightly. Follow the same directions with the following ingredients:

Matcha Macarons

By Dulce Doll

1 cup powdered sugar

1/2 cup plus 2 tbsp. ground almonds

1 tbsp. pure matcha powder

2 large egg whites, room temperature

5 tbsp. granulated sugar

Royal Icing

By Dulce Doll

1 1/2 cups sugar

2 tsp. baking powder

1/2 cup water

1 1/2 tbsp. light corn syrup

1/2 tsp. salt

2 egg whites, room temperature

1 1/2 tsp. pure vanilla extract

In a small saucepan, combine sugar, baking powder, water, corn syrup, salt, and vanilla. Cook over medium heat until sugar is completely dissolved.

In a stand mixer fitted with the whisk attachment, beat egg whites on high speed until they begin to hold shape. Continue beating and slowly pour hot syrup into egg whites in a fine stream and whip about 5 minutes longer, or until frosting stands in stiff peaks.

This icing can be used on cookies, cakes, cupcakes, anything. It can be stored in the fridge, container covered with a damp towel to prevent drying.

To assemble macarons, on one half of the pair, generously spread with preserves, and on the other half give a large dollop of royal icing. Sandwich together and enjoy.