Macaron Fetish: 80 Fanciful Shapes, Flavors, and Colors to Take Macarons to the Next Level
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About this ebook
Here are recipes for all audiences, from children to connoisseurs. Tired of plain, round macarons? Make some cat-shaped pastries, or chicks and bunnies for Easter! Find the salted caramel too hum-drum? Test a muscat wine buttercream or nori seaweed, cashew, and sesame macaron shell.
Recipes range from basic flavors—dark chocolate—to complex mixtures of complementary ingredients—black sesame, white sesame, and salted butter cream—both sweet and savory, and all are easy to make. Other exciting flavor combinations include:
- Orange blossom water and candied ginger
- Balsamic vinegar and white chocolate
- Tabasco, espelette chili pepper, and dark chocolate
- Chanterelle mushroom and pecan
- Garam masala, turmeric, and tuna
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Book preview
Macaron Fetish - Kim H. Lim-Chodkowski
TABLE OF CONTENTS
1. Let’s Get Started
Introduction
Get Your Tools
Get Your Ingredients
Getting It Right
Questions & Answers
The Basic Recipe
Multi-Colored Macaron Baking Methods
2. Classique . Classic
Cho-co-lat : Dark Chocolate
Chocolat au Lait : Milk Chocolate
Chocolat Blanc : White Chocolate
Pistache : Pistachio & White Chocolate
Moka : Coffee & Dark Chocolate
Café : Coffee Buttercream
Vanille : Vanilla & White Chocolate
Choco-Noisette : Hazelnut & Dark Chocolate
3. Exotique . Exotic
Island Trio : Hibiscus, Coconut, & White Chocolate
Pretty Pebble : Matcha, Black Sesame, & White Chocolate
Oriental : Chrysanthemum & Dark Chocolate
Lilikoi : Caramel Chocolate & Passion Fruit Jelly
Sweet & Peppery : Szechuan Pepper & Raspberry Cream
Tchaï : Chai Tea & Dark Chocolate
Noir & Blanc : Black & White Sesame Salted Buttercream
Chendol : Pandan Jelly & Palm Sugar Coconut Cream
Blossom : Orange Blossom Water & Candied Ginger
Ispahan: Lychee Jelly & Rose White Chocolate Ganache
Earl Grey: Earl Grey Tea & Dark Chocolate Ganache
Noix Coco: Coconut Buttercream
4. Fruité . Fruity
Agrumes : Lemon, Lime, Orange, & White Chocolate
Mûres : Blackberry Jelly
Myrtille: Blueberry White Chocolate Ganache
Primary: Tricolor Berries & White Chocolate Ganache
Bergamot: Bergamot & White Chocolate
Fraise: Strawberry & White Chocolate
Orange Sanguine: Blood Orange & White Chocolate
Mangue: Mango Cream
Tarte aux Pommes: Caramelized Apple & Licorice
Tarte au Citron: Lemon Cream & Meringue
Satsuma: Satsuma Mandarin & White Chocolate Ganache
Grenade: Pomegranate & White Chocolate Ganache
Orange-Choco: Orange Jelly & Milk Chocolate Ganache
Citron Vert: Lime & White Chocolate
5. Thème & Forme . Theme & Shape
New Year: Bubbly Champagne
Be My Valentine: Cherry Liqueur & Dark Chocolate Ganache
St. Patrick’s Day: Manzana Salted Buttercream
Easter: Red Fruit Tea Chocolate Ganache
Mother’s Day: Red Currant Cream
Father’s Day: Black Tea Vanilla Ganache
Birthday Girl: Pineapple White Chocolate Ganache
Birthday Boy: Fizzy Bear Pops
Halloween: Grand Marnier® Chocolate Ganache
Christmas: Cinnamon Anise Chocolate & Wine Jelly
Garden Wedding: Rose Buttercream
Wombat: Hazelnuts & Milk Chocolate Ganache
Pomme d’Amour: Pomme d’Amour White Chocolate Ganache
Choco Banane : Banana Dark Chocolate Ganache
Kitty Mac: Candied Orange & Dark Chocolate Ganache
Cacahuète: Peanut Buttercream
Paris-Brest: Praline Buttercream
6. Cocktails . Cocktails
Piña Colada : Rum, Pineapple & Coconut Chocolate Ganache
Cloud 9 : Baileys Buttercream & Salted Butter Caramel
Rum Raisin : Rum, Raisins & White Chocolate
Purple Me : Black Currant, Crème de Cassis & White Chocolate
Red Hot Vodka: Raspberry Vodka & Dark Chocolate Ganache
Envy Green: Calvados, Ginger, Walnut & White Chocolate
Black Forest: Kirsch Cherry Jelly & Dark Chocolate
Crème Caramel: Baileys Creamy Caramel
Whiskey : Whiskey & Dark Chocolate
Minty Cool: Crème de Menthe & White Chocolate Ganache
7. Audacieux . Adventurous
Aztec : Tabasco, Espelette Chili & Dark Chocolate
Balsamico : Balsamic Vinegar & White Chocolate
Menthe-Fleur de Sel: Mint Dark Chocolate & Fleur de Sel
Bleuet : Muscat Wine Buttercream
Olive Noir : Black Olive & Dark Chocolate
Safran : Saffron White Chocolate Ganache
Noisette : Hazelnut Cream & White Chocolate
Réglisse : Licorice Mascarpone
Harlequin: Harlequin Sour Candy & White Chocolate Ganache
Miel: Honey Mascarpone Cream
Lavande: Lavender Buttercream
Speculoos: Cinnamon Cookie Spread
Violette: Candied Violet & Dark Chocolate Ganache
Coquelicot: Poppy White Chocolate Ganache
Licorice Choc : Licorice Candy & White Chocolate Ganache
8. Salé . Savory
Bleu : Blue Cheese & Sweet Wine
So French : Munster French Cheese & Honey
Smoky: Whipped Cream & Smoked Salmon
India : Garam Masala-Spiced Tuna
Chanterelle : Chanterelle Mushrooms & Pecans
Tom Yum : Tom Yum Tofu with Coconut Milk
World Series : Guacamole Cream & Tabasco
Nori : Nori Seaweed, Cashews & Sesame Seeds
Roquette: Arugula & Goat Cheese Cream
Glossary
Index
Introduction
Growing up in Malaysia, I was surrounded by cuisines from different ethnic backgrounds in my daily life. In such a multicultural country, the national cuisine is really a melting pot where many cultures and exotic flavors come to mix and blend together.
After my arrival in France, I finally had a taste of French pastries and have to admit it was love at first bite. My passion for baking finally had a chance to blossom. My father-in-law is a great baker, and I am lucky to be able to learn from him.
The very first macaron I ever tasted was a chocolate macaron. A crispy shell with a yummy filling that melted in my mouth—what else could someone with a sweet tooth ask for but a Parisian macaron?
So there I was in 2009, setting off with strong determination to attempt my first macaron. After all, it couldn’t be harder than baking a chiffon cake, right? Wrong! I got a full tray of flat, ugly, rough cookie look-alike macarons! Devastated, I had quickly given up the thought of ever baking them again.
Thanks to the encouragement from my husband and after hours of researching many blogs and recipes, batches and batches of eggs gone into the garbage, and countless failures, my very first batch of macarons with feet was born! I was overjoyed and jumping up and down in the kitchen like a little girl who just found a box of hidden chocolates.
I must admit that I have a love—hate relationship with macarons. There were days when I stuck my nose in front of the oven to look for the glorious macaron feet only to find flat or cracked cookies in the oven.
I created my blog Macaron Fetish in 2010 when I joined up with other macaron fetish bloggers in MacTweet to share the joy of baking these jewels with endless imaginable colors and flavors.
In this book, I aim to share my recipes with other bakers—from simple classic to sophisticated flavors. I have worked, experimented, and concentrated on diverse flavors and exotic ingredients, ultimately binding the taste of East and West together, just as in the diversity of Malaysian and French cuisines.
I hope you will enjoy the journey to discover macarons as much as I have.
Let your imagination go and have fun!
Get Your Tools
Oven & Baking Tray
Regardless of the model or type, the most important thing is to get used to the oven you have. You may have to adjust the temperature and baking time by a few degrees and minutes, respectively.
Digital Scale
The dry-to-wet proportion in making macarons is crucial, so a precise digital scale is ideal.
Food Processor & Sieve
To get a smoother and finer dried mixture, a food processor is a must to mix the almond flour and powdered sugar into a fine mixture. A sieve helps to remove any impurities that might cause bumpy macaron shells.
Candy Thermometer
A candy thermometer is useful to determine the exact temperature of the sugar syrup when making buttercream or Italian meringue.
Electric Hand Beater / Stand Mixer
If you have a stand mixer, you’ll have the advantage of having free hands while beating the egg whites. If you’re using a hand beater, use a circular motion and increase the speed slowly. Use a faster speed at the end until the egg whites form firm peaks.
Silicone Spatula
Spatulas are used for macaronage
(the folding of dried ingredients into the peaked egg whites). The silicone spatula is more flexible and thus allows the mixture to be folded and mixed thoroughly without breaking too many egg white bubbles.
Piping Bag & Plain Round Tip
For standard macarons of 1 1/2 inches (4cm), tips of 8mm–10mm can be used. A smaller and finer nozzle is also useful to decorate the shells. In this book, a No. 8 tip, for example, has an 8mm opening.
Parchment Paper
Use only nonstick parchment paper. It will help you detach the macaron shells easily when they’re cooled.
Get Your Ingredients
Almond Flour
Because store-bought almond flour is great and widely available in the baking section of the grocery store, there’s no need to grind almonds at home. If you can’t find it, buy sliced or slivered blanched almonds, and use a food processor to grind them further into powder form.
Sugars
Powdered sugar is used to mix with the almond flour, and superfine (or castor) sugar is used to make the meringue.
Food Coloring
Powdered food coloring is better than liquid because it doesn’t add