Strawberry- Rhubarb Macarons
Macarons are a luxurious treat, therefore, obviously one of my favorite indulgences. But, a financially responsible lady cannot afford to purchase these yummy (but pricey) treats too often, as one macaron can range from $1.50- $4.00. And, as it’s impossible to eat only one, the expense can rack up!
So, what does a resourceful lady do? Well, she makes her own of course!
Cinnamon- Maple Macarons
Although the process is quite a finicky and delicate one, it is incredibly satisfying. There are a few methods to making macarons (French and Italian) and testing these processes, inventing flavors and individually decorating is quite fun!
Very Vanilla Macarons (Blue color accent in honor of the birth of Prince George!)
Here is a step by step overview of the French method to making delicious macarons!
1. Assemble your ingredients. This is the recipe for a chocolate macaron with chocolate ganache. Depending on your recipe the ingredients will slightly vary but these are the staples.
Macaron Shell:
– Powered Sugar
– Almond Meal/Flour
– Unsweetened Cocoa Powder
– Salt
– Egg Whites
– Cream of Tartar
– Granulated Sugar
Macaron Filling:
– Bittersweet Chocolate
– Heavy Cream
– Unsalted Butter
2. Combine powdered sugar, almond meal/flour, salt and cocoa powder in a food processor. Pulse the blade a few times to aerate and mix the ingredients. This will make the shell smooth and light.
3. Sift the combined ingredients into a bowl. I often do this twice to ensure the dry particles are as small as possible to create the smoothest shell. Set aside.
4. Fit your mixer with a wisk attachment. Place egg whites in the mixing bowl and beat on a medium setting until foamy. Add cream of tartar and continue to beat until egg whites become opaque and white. Slowly add in granulated sugar and beat until the egg whites hold stiff peaks.
5. Using a spatula, fold the egg white mixture (meringue) into the dry ingredients. Fold until the meringue deflates and the consistency of the mixture mimics a cake batter.
6. Transfer the batter from a pastry bag/ziplock bag onto a wax paper lined baking sheet and pipe out 1 inch rounds. The next instruction is very important. Hit the baking sheet against your work surface a couple of times. This will create the signature base or foot of the macarons. It will also rid the shell of air bubbles!
7. Let the macarons sit for about 30 minutes. This will dry the macaron and ensure even baking. Pop into the oven for 7 minutes at 350 degrees. Rotate baking sheet and bake for another 7 minutes. Take out macaron shells and let cool completely.
7. Create the ganache by chopping up the bittersweet chocolate and slowly mixing into a saucepan with heated cream. Take the mixture off of the heat for 1 minute and then add the butter. Mix until smooth and chill in the refrigerator for 30 minutes.
8. Take the chilled ganache and transfer into a piping/ziplock bag. Pipe a cherry-sized amount of ganache onto half the shells. The other half of the shells will be used to top the macaron.
9. Match up same sized macaron shells, place together and put into the refrigerator for 24 hours (or sometimes a little less because I’m not very patient when it comes to deliciousness!)
10. Serve on a pretty platter, be impressed with yourself and enjoy!
Lane's Lessons 
