Macaron Shell | French Method
Whites 100g
Sugar 90g
*About 1/8 tsp of cream of tartar if you want to add it
Almond Powder 130g
Powdered Sugar 130g
— Sift the powdered sugar and almond powder together. Slowly add the sugar to the egg whites and whip to stiff peaks. Fold in the dry ingredients and continue to finish the macaronage process. Pipe onto a prepared baking tray–I prefer to pipe my macarons onto a silpat. Tap the trays to release any air bubbles and smooth the tops of the shells. After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray at 300F for 15 minutes–16 minutes). Cool and match before filling.
Cassis Swiss Meringue Buttercream
Egg whites 100g
Sugar 125g
Honey 40g
Butter 250g
Cassis (or other berry) puree, about 30g or to taste
— Place the whites, sugar and honey in a bowl and place it over a pot of simmering water. Whisk frequently until it reaches 160 degrees F, then transfer to the bowl of a stand mixer and whip until light and cooled to just above room temperature. Slowly add in the butter. Mix in the cassis puree until completely combined. Add additional honey if it doesn’t taste strong enough for you. Set aside until ready to use.
Tip: If you don’t have extra / don’t have puree, you can use some of the jam you are using for the filling of the macaron instead of puree! Just remember it will be a little sweeter!
Cassis Berry Jam
Cassis Puree 150g
Frozen Berries 300g (I used a mix of blackberries, blueberries and currants)
Sugar 100g
Violet Aroma, a few drops if using
Place all the ingredients in a small sauce pan. Bring to a boil, then reduce to a simmer and cook til it looks thick and jam-like.
For painting on macarons, I recommend using gel food coloring like AmeriColor. You can thin this down with a bit of clear extract, alcohol or water if necessary. As you saw in the video, you *can* paint with just about anything if you are determined! I used The Sugar Art powdered colors + water in the video… which I do not recommend lol but it is possible.
***If you don’t use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement***
I filmed this from my AirBnb in Annecy, France! I don’t have all my typical tools and ingredients at my disposal, but it was incredibly fun and delicious to figure out how to bring my vision to life.
Thanks for watching and I’ll see you next time!
Maddie
Filmed on my iPhone X and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm —