What Happens If You Put a Macaroon and Macaron Together?October 5, 2019
Before I ever knew what a French macaron was, I was eating the similarly-named macaroons straight out of the oven. Both are actually made of similar ingredients, and can be seen as versions of the other.
Macaroons are incredibly nostalgic, and remind me of bake sales and afternoons after school spent in the kitchen with my mother. In large contrast to the macaron, which is a prim and proper sugary shell encasing a light creamy filling, macaroons are ugly little drops of coconut and egg whites that are still too soft to be called a cookie.
So here is our tongue-in-cheek ode to the macaron trend and our childhoods—the macaroon macaron. It is the perfect marriage between both. The macaron shells are a little tricky to make, but once you’ve got the mixture down, you won’t stop making these dainty treats.
The cream sandwiched between the crisp meringues is flavoured like a macaroon, with white chocolate and enough chunky desiccated coconut to make you remember the taste and texture of the drop cookies. This recipe is both funny and grown-up, and would make a perfect addition as a treat to any party, or on a dessert table at a wedding buffet, hence this collaboration with popular blog The Wedding Scoop.
Total Time: 1-1.5 hours | Yield: About 35 macaron shells (17-18 macarons)
Ingredients: Macaron Shells
- 1 cup powdered sugar
- 3/4 cup almond flour
- 2 egg whites, room temperature
- pinch of cream of tartar
- 1/4 cup superfine sugar
Procedure: Macaron Shells
- Preheat oven to 375 degrees F.
- Combine the powdered sugar and almond flour and sift 2-4 times.
- Place egg whites in a mixer on medium speed and whip until just foamy.
- Add cream of tartar and continue to whip until soft peaks are formed.
- Turn down the speed to low and add the superfine sugar.
- Increase your speed to high and whist to stiff peaks, about 8-10 minutes.
- Take the sifted powdered sugar and almond flour mixture and fold into the whites until the mixture is smooth. Be careful not to deflate the whites.
- Transfer the macaron batter to a pastry bag with a 1/2 inch plain round tip pipe rounds, about 3/4 inch in diameter, 1 inch apart on a lined baking sheet. (Preferably lined with a silicone mat. You can also use silicon mats specifically for macarons that have rounds built in to them, which make it easier to get them an even shape every time.)
- Lightly tap the sheet pan so to release air and to make the macarons flat.
- Leave the piped macarons at room temp for 15-20 minutes.
- Reduce oven temp to 325 and put in the sheet pan of macarons.
- Bake them one sheet pan at a time for 10 minutes or until crisp and firm, rotating halfway through for even baking.
- Repeat for each sheet pan of macarons (heat oven to 375 for 5 minutes, then lower to 325 and put in the sheet pan).
- Let the macarons cool for 3-5 minutes and then transfer on a wire rack to cool completely.
Ingredients: Macaroon Filling
- 1 cup white chocolate
- 1/4 cup condensed milk
- 1/2 cup heavy cream
- 1/2 cup toasted coconut
Procedure: Macaroon Filling
- Place the white chocolate and condensed milk into a bowl.
- Heat the heavy cream in a pot until just boiling.
- Pour the hot cream over the white chocolate and condensed milk.
- Let sit for 5 minutes.
- Stir together until all the chocolate is melted.
- Add in the toasted coconut, combine.
- Leave to cool until thickened
- Place a tablespoon of filling onto half of the macron shells.
- Top each with another macaron shell.