I am all about these Robin’s Eggs Macarons! And Easter!!
Of course, I am all about Spring too!
It’s here! Technically. It’s still pretty cold where I am.
Upstate New York, enough is enough, get with the program and let Spring happen already!!!
So, Sunday is Easter! April 1st 2018.
My son’s birthday is on Saturday, March 31st. I’m trying to keep it small this year. (read “trying” a few times and see if you believe it… I’ve been trying to convince my husband that it’s going to be a small event!)
But we are doing a Peter Rabbit theme, since Easter is the very next day.
So I’ve been baking and going nuts over party favors, decorations, table cloths, and the whole thing!
I am a planner by nature, so only fair I would be a huge party planner! Specially when it comes to my precious baby’s special day!
Hopefully I can get some pictures of the yummy stuff I’ve been making.
Either way, I am for sure serving these Robin’s Eggs Macarons at my son’s dessert table!
The thing with macarons is that, they are easy to make, as long as you get a couple things right: the macaronage (folding the almond flour+powdered sugar together with the meringue), and the baking temperature/time.
If you got these two things right, then you’re probably golden!
I wrote extensively (or at least a little bit) about those two factors on my post about Matcha Macarons.
I will be posting more macarons posts soon, and I will revisit the tips and etc! But, for now, if you’d like some tips, please head on over to my Matcharons post! You won’t even be sorry!!
My son’s party will be brunch style. So we will have quiches, finger sandwiches, pao-de-queijo (Brazilian cheese rolls), some sourdough bread, a charcuterie board, lemonade, iced tea, iced coffee. And also a beautiful dessert table, with macarons, coconut fudge, cheesecake dulce de leche balls, cupcakes, and a beautiful cake. Everything homemade!!
For the favors, I made chocolate eggs, and little bags with some Easter toys for the kids!! I am super stoked!
I hope it’s awesome! And I wish everyone an awesome Easter!!
Robin’s Eggs Macarons
For the shells
- 3 egg whites
- 1/2 cup white granulated sugar
- 1 cup almond flour
- 3/4 cup powdered sugar
- One drop of Sky Blue Food coloring
- 8 oz good quality chocolate chopped (I used Lindtt milk chocolate)
- 8 oz heavy cream
For the shells
- Before beginning, first make sure to measure out all of the ingredients.
- Second, leave 2 baking sheets ready, lined with parchment paper or silicon mat. I’ve printed a layout on my computer of 1 1/2” circles so I can pipe beautiful shells. There are also templates online you can print out, or you can even purchase silicon mats that already come with the circles printed in them.
- Leave a large piping bag fitted with a large round tip, all ready to go.
- Sift powdered sugar and almond flour together in a bowl and set aside.
- Mix whites and sugar together in a bowl or in a double boiler pan. I usually use my KitchenAid bowl, over a small saucepan of simmering water, where I also make sure the bottom of my bowl isn’t touching the water.
- Whisk whites and sugar over simmering water for about 1 minute. Remember, this water shouldn’t be boiling, it should be at a very slow simmer.
- Once sugar has been dissolved, you can start whipping the egg whites with the whisk attachment in your stand mixer. It will take about 3 minutes whipping on high, to obtain stiff peaks. You don’t want to underbeat the meringue, but you also don’t want to overbeat it.
- As soon as the meringue reaches stiff peaks, stop beating. Add sifted almond flour and powdered sugar. With a spatula, slowly fold mixture, doing a J motion.
- When you see that the dry ingredients have incorporated into the meringue, you may add the food coloring, if using.
- Keep folding, slowly, until you achieve the perfect consistency.
- This part right here is called macaronage.
- Once the batter seems like molten lava, it’s ready to be piped and baked.
- That’s what every other website out there says to describe the consistency your batter should be before you start piping it.
- Though, I think that’s a very broad way of describing the most important aspect in the process of baking macarons.
- So, there are a few more signs you should look for. First, the batter should be falling off the spatula in a ribbon, without breaking up.
- Second, scoop a little bit of batter with a teaspoon and spoon onto the baking sheet. Give it several seconds. If the batter is staying still with a point that won’t dissolve into the macaron, that means you probably have to stir a bit longer. So go ahead and give your batter a couple more folds.
- Test again.
- The batter is supposed to look glossy, fall smoothly out of the spatula. Grab some batter with your spatula and try to draw an 8-figure several times. If you’re able to do that without the batter breaking it, that’s a good indication that you should stop folding.
- You don’t want to overmix your mixture either, otherwise your macarons will lose shape and be completely all over the place.
- You want to mix just the right amount. It’s a fine line and you’ve gotta find it.
- Pipe as many circles as you can and bang baking sheets against the counter several times, to release air bubbles that will cause your macaron shell to break.
- Let your macarons dry for 20-60 minutes, depending on how humid your house is.
- Pre-heat the oven to 325F.
- Bake macarons for 4 minutes. Rotate them. Bake them for another 4 minutes. Rotate them again if necessary. Bake for another 4-6 minutes. The macarons will be ready once their color is deeper and they have beautiful little feet.
- Heat heavy cream until just before it boils. Don’t actually let it come to a boil.
- Pour it over chopped chocolate and stir until all chocolate is melted.
- Make sure there are no remaining bits of unmelted chocolate in the ganache. If, after stirring for a long time, there are still pieces of chocolate in the ganache, stick it in the microwave for 5-10 seconds at a time and keep stirring until the mixture is 100% smooth.
- Let it cool down, and refrigerate it until ready to use.
- Put it in a piping bag, so you can easily pipe dollops of filling inside the macaron sandwiches.