The Blog

Apricot Macarons

March 29, 2014

apricot macarons  handmade jade

I can’t help myself!

apricot macarons  handmade jade

I’m in love with making macarons!

apricot macarons  handmade jade

They are so tiny and cute!

apricot macarons  handmade jade

You can be so creative with them, the possibilities are endless!

apricot macarons  handmade jade

This is what I did for these Apricot Macarons with Apricot Buttercream & Homemade Apricot Paste:

First, get these ingredients ready:
3/4  cup plus 1 tablespoon almond flour
1 cup powdered sugar
Sift these ingredients together 2 times and set the mixture aside. Grind up any larger bits of almond and sift into the mixture.

Next, get these ingredients ready:
2 egg whites, room temperature
3 tbsp granulated sugar
1 food colouring mixtures for apricot colour { 2 red drops,18 yellow drops }

Whisk the egg whites, sugar and the food colouring mixture for 3 mins on low, then 3 mins on medium, then 2 mins on medium high and 1 minute on high.

Add the dry ingredients to the whisked egg white mixture and fold it all in until it’s combined. It takes awhile to mix, but keep going. I mixed it a few more times after that to take out as much of the air as possible until the consistency of the mixture was “lava” like. Fill a piping bag with the mixture and pipe out 3/4 inch circles onto a parchment lined baking sheets making sure they’re about an inch apart. I ground up some pistachios and sprinkled a bit on the tops of each macaron. Then tap the tray hard 3-4 times on the counter and let them sit for 15 minutes while the tops harden slightly. Bake at 300 for 10 minutes. Turn the oven down to 275 and let them bake for 5 more minutes. Let them cool on the pan for a minute or 2 then gently lift them off the parchment paper with a metal cookie flipper and set them on a baking rack to cool completely.

You can make the apricot buttercream while the macarons are cooling. There’s a basic macaron filling you can make which is essentially a buttercream that you can add any type of flavouring to. So I make the apricot paste first and then the macaron filling, combining it for a delicious apricot buttercream

Ingredients for apricot paste:
1 cup dried apricots
1 cup water, plus 1/2 cup extra while they simmer so they don’t run out of water
1/4 cup brown sugar
Directions for apricot paste:
Bring the dried apricots and 1 cup water to a boil. Turn the temperature down to medium and simmer for 25 minutes. Add extra water { 1/4 cup at a time } if they run out of liquid. Then I used an immersion blender to blend them until they were the consistency of a thick paste. Add the brown sugar and mix. Let the mixture cool to room temperature before adding to the macaron filling.

Ingredients for the macaron filling
3 large egg whites
1 cup sugar
1 cup butter at room temperature and cut into pieces
Directions for macaron filling:
In a medium bowl whisk the egg whites and sugar together. Then place the bowl over a saucepan of simmering water. Whisk frequently while watching the temperature of the mixture, you want it to be warm to the touch. Once it is warm, whip egg whites with an electric mixer, using the whisk attachment, on high speed until the mixture is shiny and stiff 3-5 minutes. Add the butter in piece by piece mixing until the butter is incorporated fully. This filling can be stored in the fridge for a week, bring to room temp before mixing other ingredients into it.

To make the apricot buttercream I took 1/2 cup of the macaron filling and 2 tablespoons of the apricot paste and mixed them together.

Once the macaron shells have cooled completely, pair them up and spread apricot paste onto one side of each pair and either pipe or spread some of the apricot buttercream on top of the apricot paste. Then add the top half of the macaron.

apricot macarons  handmade jade

apricot macarons  handmade jade

apricot macarons  handmade jade

apricot macarons  handmade jade

I’ll be honest, this is the 5th time I’ve made macarons and they turn out a bit different every time. They look good and they taste amazing but I have yet to conquer the hollowness of the shells. I measure out all ingredients, I’ve done different things with the egg whites, I’ve mixed them at the ‘macaronage’ stage and played with the oven temperature. I’m on a mission to get them right though. I’ll just have to keep on trying! I can think of worse things than too many macarons! lol

So here’s a small list of blogs and posts I’ve worked with and though they’re great and offer great info and recipes I still haven’t managed to make them perfectly. Many people I’ve found use and work with the bravetart recipe but I like the video and picks of chef nini. You’ll just have to read the info and recipes and then jump in and give it a try! They’re fun to make and it’s really really rewarding when they turn out better than you expected!

bravetart – here
chef nini – here

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