Wedding presents always perplex me. The typical present is looked at, maybe admired, then placed in a cabinet or closet and rarely used, because there is no practical use for it in everyday life. So, last year when I was honored to be invited to a dear friend's wedding, I pondered all of the usual lists of wedding presents, but none seemed appropriate. I decided to give the present of an experience and bake macarons for the reception. Rosewater raspberry macarons were the perfect wedding present.
Wedding Gift Haiku
Gift with a meaning
Gift of an experience
Macarons for her
I use the basic macaron recipe found in the Bouchon Bakery cookbook with a few modifications. Always weigh the ingredients to ensure the proper proportions.
Ingredients for the shells:
318 g almond flour/meal
318 g confectioners’ sugar
258 g egg whites
354 g granulated sugar, plus a pinch for the egg whites
237 g water
6 drops deep pink food gel
1 tsp rosewater
candy thermometer
To make the shells:
1. Preheat a convection oven to 300°F or a standard oven to 325°F. Place the racks on the upper and lower levels.
2. Place the almond flour in a food processor and pulse to grind it as finely as possible.
3. Sift the almond flour and confectioners’ sugar into a large bowl and whisk together. Mound the almond flour mixture, then make a 4-inch well in the center, leaving a layer of the flour at the bottom. Pour in 123 g of the egg whites. Add food gel or powdered food coloring and combine completely with a spatula. Set aside.
4. Place the remaining 135 g of the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Combine the 354 g granulated sugar and the 237 g water in a small saucepan and heat over high heat until the syrup reaches 203°F (110°C).
5. Letting the syrup continue to cook, add a pinch of sugar to the egg whites, turn the mixer to medium speed and whip to soft peaks. If the whites reach soft peaks before the syrup reaches 248°F (120°C), reduce the speed to the lowest setting, just to keep them moving.
6. When the syrup reaches 248°F (120°C), remove the pan from the heat. Turn the mixer to medium-low speed and slowly add the syrup, pouring it between the side of the bowl and the whisk; the meringue will deflate. Increase the speed to medium and whip for 4 minutes, add the 1 tsp of rosewater, and whip for another minute or until the whites hold stiff, glossy peaks.
7. Fold one-third of the meringue into the almond mixture, then add the remainder and gently fold, until when you lift the spatula a ribbon slowly flows like lava into the bowl and gradually dissolves into the mixture. The mixture shouldn’t be so stiff that it holds its shape without moving at all, but it shouldn’t be so loose that it dissolves into itself and does not maintain the ribbon; it is better for the mixture to be slightly stiff than too loose. This is called the macaronage.
8. Transfer the mixture to a pastry bag with a 1/2-inch (12-mm) tip. Hold the bag upright 1/2 inch (12 mm) above the center of one of the traced circles and pipe out enough of the mixture to fill in the circle. Lift away the pastry bag and fill the remaining circles on the first pan. Lift up the sheet pan and tap the bottom of the pan to spread the batter evenly, release air pockets, and smooth any peaks left by the pastry bag.
9. Air dry the piped shells for 30 minutes.
10. Bake for 10 minutes, open the oven door to release moisture, and bake for another 6 to 8 minutes until the shells have set (do not giggle when touched) and the tops are shiny and crisp. Do not overbake. You want the outer shell to be firm but the center to be moist. Set the pans on cooling racks for a minute and then slide the parchment paper off of the baking sheets and onto the cooling racks to cool the shells completely.
11. As the first two trays are baking, pipe out another two trays and allow to dry before baking. Repeat with remaining macaronage.
Makes about ninety macarons.
Adapted from Bouchon Bakery cookbook by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright © 2012
Almond flour and powdered sugar sifted into a large bowl. Then adding the colored food gel.
Carefully and slowly pour the syrup along the edge of the whipped egg whites with the mixer on medium-low speed.
The Italian meringue is cooled by whipping on medium speed for four minutes. Then add one teaspoon of rosewater and whip for another minute.
Once the macaron shells have cooled to room temperature, they are matched in pairs. Raspberry Italian buttercream is piped in a circle and a center of raspberry jam is added.
Macarons are one of the few pastries that are better not eaten fresh. They need time in the refrigerator, twelve to twenty four hours, for the flavors to blend and mature. Humidity is macarons' worse enemy, so be sure to wrap them in two layers of plastic wrap and place in an air tight container. Also, they can be tightly wrapped and stored in the freezer for up to a month, then transfer to the refrigerator for three to four hours. Bring them out of the refrigerator and allow the macarons to return to room temperature, while still wrapped and in the air tight container, before serving.
The rosewater raspberry macarons were a hit with the bride, wedding party, and guests! I was so blessed to make a small contribution to this dear friend's special day.