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Red, White & Blue Macarons by Lauren Warmke

MACARONS – Don’t confuse them with Macaroons

Gerbs Recipe Blog MacaronsIt’s high time we set the record straight: the word “macaron” is not an alternate spelling of macaroon. In fact, the two terms refer to distinctly different things. Both macarons and macaroons are confections, and both names are derived from ammaccare, which is Italian for “to crush” — but that’s where the similarities end.

A macaron specifically refers to a meringue-based cookie made with almond flour, egg whites, and granulated and powdered sugar, then filled with buttercream, ganache or fruit curd. The delicate treat has a crunchy exterior and a weightless interior with a soft ending that’s almost nougat-like in its chewiness. To add to the confusion, it’s often called a French Macaroon.

In contrast, the word macaroon is a generic phrase that is applied to a number of small, sweet confections. Mostly, the term is equated with the moist and dense coconut macaroon, which is composed of egg whites, sugar, and dried coconut, often piped with a star-shaped tip, and sometimes dipped in chocolate. The coconut macaroon, or congolais, as it’s known in France, is frequently served during Passover because it contains no flour. From: www.popsugar.com

A WORD ABOUT SAFE FOOD COLORING

All natural food colorings are generally made with dyes extracted from primarily plant sources, using an extract from turmeric or saffron for a yellow color, for instance. They can be difficult to find at conventional markets, but they are often stocked at stores such as Whole Foods and Sur La Table, as well as other specialty food or baking stores. These natural dyes are often more expensive than regular dyes, but like the regular coloring, they will keep for quite some time. India Tree is one brand that produces very good, all natural dyes made from plant sources and it is available several places online as well as in the stores mentioned above.

Simply Sweets by LaurenThe Macaron Recipe below uses Gerbs Pumpkin Seed Meal:
GO GET SOME GERBS PUMPKIN SEED MEAL

and is by Lauren Warmke: simplysweetsbylauren.com

GERBS RECIPE BLOG - Red White & Blue Macaroons by Lauren Warmke
Red White & Blue Macarons by Lauren Warmke
Print Recipe
This Macaron Recipe uses Gerbs Pumpkin Seed Meal:
GO GET SOME GERBS ALLERGEN FRIENDLY PUMPKIN SEED MEAL!
Macarons can be temperamental (meringue will insist on your full attention), but they do respond wonderfully to patience, encouragement, and a loving touch. Just like people.
Servings
60 complete macarons
Servings
60 complete macarons
GERBS RECIPE BLOG - Red White & Blue Macaroons by Lauren Warmke
Red White & Blue Macarons by Lauren Warmke
Print Recipe
This Macaron Recipe uses Gerbs Pumpkin Seed Meal:
GO GET SOME GERBS ALLERGEN FRIENDLY PUMPKIN SEED MEAL!
Macarons can be temperamental (meringue will insist on your full attention), but they do respond wonderfully to patience, encouragement, and a loving touch. Just like people.
Servings
60 complete macarons
Servings
60 complete macarons
Ingredients
  • 275 grams Gerbs Allergen Friendly! Pumpkin Seed Meal/flour
  • 250 grams Confectioners sugar
  • 210 grams egg whites -6 eggs approx but measure the egg whites because eggs come in different sizes
  • 210 grams granulated sugar
  • drops a few natural food coloring -Choose your own colors!
  • 1/2 tsp cream of tartar -OPTIONAL
  • 1 pinch salt -Just a smidgen!
Macaron Filling
  • 388 grams unsalted Butter
  • 259 grams Confectioners sugar
  • 1 tsp natural vanilla -or flavoring of your choice
Servings: complete macarons
Instructions
  1. Make sure you have a sifter (NOT a super fine sifter, just a regular sifter) and a kitchen scale because this is the kind of recipe you want to be precise with!
    NOTE: When making macarons, you need to use room temperature ingredients for the eggs and the butter.
  2. DO THIS FIRST: Preheat a regular oven to 285ºF, and a convection oven to 300ºF. If your oven runs hot, you will have to fine tune the temps. Line 2 rimmed baking sheets with parchment paper. Position both racks in the lower section of the oven. If you have time, draw 1-inch circles ON THE BACK SIDE of each sheet - otherwise the ink will get on your macarons - spacing the circles at least 1/2-inch apart (this just helps you maintain the same size for the macaron).
  3. PREPARATION 1
    Macaron Batter
    1. Sift the powdered sugar and Gerbs Pumpkin Seed Meal.
    2. Whip the egg whites with the granulated sugar to hard peak. Add the food coloring.
    3. Add the Gerbs Pumpkin Seed Meal in 4 small amounts, GENTLY folding the Pumpkin Seed Meal into the whites. Takes approx 40 to 50 folds. Take your time folding the meringue...it is very delicate. Batter should flow like lava and become smooth.

    ADDING THE COLORS
    When the batter is almost at the right consistency, split it into two bowls and add one natural food color to each. Gently fold the mixtures until they are shiny and more lava-like.
  4. PREPARATION 2
    Buttercream Filling
    1. Place butter in a the bowl of a stand Mixer and whip on medium - 3 to 5 minutes - until butter is white in color.
    2. Add sifted Confectioners sugar and mix on low until blended.
    3. Switch to medium speed for 2 minutes.
    4. Turn off mixer and IF YOU WISH, add a flavor or a third color.
    5. Mix for one more minute until all is fully blended.
  5. PIPE THE MACARONS
    Pour batter into a pastry bag fitted with a 0.4-inch tip. In a pinch, you can also use a gallon-size Ziploc bag: just snip a teeny bit from one of the bottom corners. Twist and clip the top of the bag to avoid overflow. On your prepared baking sheets, pipe out 1-inch rounds in the circles you drew (remember to draw the circles ON THE BACK SIDE of your parchment to avoid ink or pencil stains on your macarons!).
  6. PREP THE BATTER BEFORE BAKING
    Holding the baking sheet in both hands, rap each baking sheet firmly on the counter two or three times. This smooths out the tops and helps form the "pied" or frilly foot on the bottoms of the macarons. Allow the piped macarons to dry, uncovered, for at least 15 minutes. The macarons should form a very thin, smooth crust where, if you tap it lightly with your finger, the batter will not stick to your finger. If after 15 minutes, the batter is still sticky, let it dry longer. This may take up to an hour on humid days.
  7. THE BAKING
    Place both baking sheets in the oven and bake for 15 - 18 minutes (high altitudes often requires longer cooking times). Halfway through, swap oven racks and rotate the sheets for even baking. The macarons are done when they are baked all the way through and the shells are just hard. Take care to not underbake (insides will still be mushy) or overbake (tops will begin to brown). Remove them from the oven, and cool on baking sheet placed on a wire rack.
  8. THE FINAL ASSEMBLY
    When fully cooled, spoon or pipe your buttercream filling into the baked shells and assemble. You will want to eat one at this point. Go ahead!
  9. STORAGE
    Store macarons for a week in refrigerator or up to six months in the freezer; bring to room temperature before serving. ENJOY THE YUM AND THE COMPLIMENTS!
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