Chocolate Cookies Desserts

Chocolate Macarons with Vanilla Bourbon Buttercream

DSC_6896_2.jpgI finally had another successful attempt at making macarons! If you’ll remember, the first time I made these, it took me four tries to get them right. I have tried a few times since then with unsuccessful results, but today everything went perfectly! I am delighted!

I think that I just needed to be making chocolate macarons all along because all of my other attempts have been with flavours that require some sort of liquid ingredient as opposed to cocoa powder. These only took me about an hour to make, including time for making the frosting and filling the cookies. Not too shabby, if I do say so myself. I adapted the recipe for the macarons from chow.com (see link below), but I made up the buttercream. I got the idea because I bought this vanilla bourbon extract from Trader Joe’s yesterday. I thought it would make the icing delicious, but it ended up just tasting like regular vanilla. So of course, I just added actual bourbon to the icing, and it was delicious.
DSC_6886_2.jpg
DSC_6907_2.jpgChocolate Macarons
2 cups icing sugar
1 cup almond meal
4 Tablespoons cocoa powder
3 large egg whites, at room temperature
3 Tablespoons granulated sugar

Line two baking sheets with parchment paper and set aside.

Bring the eggs to room temperature by placing them in a bowl filled with warm water for about 5 minutes.
DSC_6805_2.jpgSift the powdered sugar, almond meal and cocoa powder together in a large bowl.
DSC_6807_2.jpgPut the egg whites in the bowl of a stand mixer with the whisk attachment (or just use a hand mixer). Beat on medium speed until the egg whites are foamy.

Reduce speed to low and slowly add the granulated sugar to incorporate. Bring the speed up to medium-high, and beat until stiff peaks form. You want to be able to turn the bowl upside down and have the eggs whites stay put. Be careful not to over-mix because they will get runny again. It took around 5 minutes for mine to set up.
DSC_6820_2.jpgAdd the dry ingredient mixture to the egg whites. Fold in with a spatula just until combined. You want to try to get rid of most of the lumps, but you also don’t want to over-mix. If you fold it 20 – 30 times with the spatula, it should all be mixed well, and it will run very slowly off of your spatula when you lift it. All of the recipes I have read say that it will be the consistency of molten lava so have fun trying to imagine that.
DSC_6826_2.jpgTransfer the batter to a pastry bag with a large, round tip. I find it easiest to do this if I put the bag in a large cup and fold the edges over the cup while I spoon the batter in. Pipe small circles onto the parchment-lined baking sheets. They should be about one inch circles, and you should be able to fit 24 on each sheet.
DSC_6844_2.jpgBang the sheets on the counter a couple of times to help them set and release some of the air bubbles. Then let them sit for 30 minutes before baking so they dry out a little.

Meanwhile, preheat the oven to 350 degrees F. Bake one tray at a time for 7 minutes at 350. Then turn the tray around and bake for another 7 minutes. Cool completely before icing.
DSC_6871_2.jpgVanilla Bourbon Buttercream
1/2 cup butter, softened
2 cups icing sugar
1 teaspoon vanilla
1 Tablespoon milk
1 Tablespoon bourbon

Combine all ingredients with a mixer until smooth.
DSC_6884_2.jpgPipe small circles of the frosting onto each macaron and top with another macaron.
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Chocolate Macarons
Yields 24
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Prep Time
20 min
Cook Time
28 min
Total Time
48 min
Prep Time
20 min
Cook Time
28 min
Total Time
48 min
Ingredients
  1. Chocolate Macarons
  2. 2 cups icing sugar
  3. 1 cup almond meal
  4. 4 Tablespoons cocoa powder
  5. 3 large egg whites, at room temperature
  6. 3 Tablespoons granulated sugar
Instructions
  1. Line two baking sheets with parchment paper and set aside.
  2. Bring the eggs to room temperature by placing them in a bowl filled with warm water for about 5 minutes.
  3. Sift the powdered sugar, almond meal and cocoa powder together in a large bowl.
  4. Put the egg whites in the bowl of a stand mixer with the whisk attachment (or just use a hand mixer). Beat on medium speed until the egg whites are foamy.
  5. Reduce speed to low and slowly add the granulated sugar to incorporate. Bring the speed up to medium-high, and beat until stiff peaks form. You want to be able to turn the bowl upside down and have the eggs whites stay put. Be careful not to over-mix because they will get runny again. It took around 5 minutes for mine to set up.
  6. Add the dry ingredient mixture to the egg whites. Fold in with a spatula just until combined. You want to try to get rid of most of the lumps, but you also don't want to over-mix. If you fold it 20 - 30 times with the spatula, it should all be mixed well, and it will run very slowly off of your spatula when you lift it. All of the recipes I have read say that it will be the consistency of molten lava so have fun trying to imagine that.
  7. Transfer the batter to a pastry bag with a large, round tip. I find it easiest to do this if I put the bag in a large cup and fold the edges over the cup while I spoon the batter in. Pipe small circles onto the parchment-lined baking sheets. They should be about one inch circles, and you should be able to fit 24 on each sheet.
  8. Bang the sheets on the counter a couple of times to help them set and release some of the air bubbles. Then let them sit for 30 minutes before baking so they dry out a little.
  9. Meanwhile, preheat the oven to 350 degrees F. Bake one tray at a time for 7 minutes at 350. Then turn the tray around and bake for another 7 minutes. Cool completely before icing.
Adapted from Chow
Adapted from Chow
PheNOMenal http://phenomenalphoods.com/
Vanilla Bourbon Buttercream
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Ingredients
  1. Vanilla Bourbon Buttercream
  2. 1/2 cup butter, softened
  3. 2 cups icing sugar
  4. 1 teaspoon vanilla
  5. 1 Tablespoon milk
  6. 1 Tablespoon bourbon
Instructions
  1. Combine all ingredients with a mixer until smooth.
  2. Pipe small circles of the frosting onto each macaron and top with another macaron.
PheNOMenal http://phenomenalphoods.com/

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