Caramel Banana Macarons

27.10.2009

Helene Dujardin
(Senior Editor)

I admire, admire, ride, many other folks and plenty of issues in this life nonetheless if there could be one pronounce that I reside for on the weekends is when B. comes dwelling from taking part in song and we sit down on the mattress and geek out for hours about all forms of issues. Photography, movies, historical past, and continually cases, food. Old to all americans knows, it’s three o’clock in the morning (no longer his bedtime at all) and we shuffle to sleep with growling stomachs and visions of sugar plums. Particularly when we geek out about macarons. Particularly when they are Peanut Butter and Jelly, Lemon Meringue Pie and Banana Caramel Macarons.

We had been honest no longer too long in the past striking collectively a care kit for a chum in town and we began brainstorming about what to consist of. Macarons, are continually first on the checklist for some reason, eheh! I modified into as soon as procuring for flavors I had no longer accomplished sooner than and he modified into as soon as searching to recreate just a few of his favorites. In the tip, our friend S. got 2/3 of the Dauntless Bakers subject delivered upright to her front steps. From the behold on her face, I knew I’d be repeating these flavors all yet again.

Invoice’s shuffle-to breakfast is a bagel with peanut butter and jelly and turning this into a macaron modified into as soon as very easy. I venerable half of almond and half of peanuts for the shells and filled these with a teaspoon every of peanut butter and effect-it-yourself raspberry jelly.

Belief to be one of my favourite desserts is lemon meringue pie and after coniving on one of one of the best ability to make this into a macaron, I at closing settled on keeping the shells all almonds and in conjunction with the zest of one lemon to the batter. I filled the insides with effect-it-yourself lemon curd and a teaspoon of freshly made Swiss meringue.

Belief to be one of my husband’d favourite snacks when he comes dwelling from taking part in song is to slice up a banana and drizzle it with Salidou, the effect-it-yourself salted butter caramel sauce that I continually take care of at hand in the fridge. For the macarons I merely mashed a total banana and mixed it with the leftover from the Taffy Apples I posted the day earlier than at this time time. Once cooled and naturally thickened a minute, it modified into as soon as easy to pipe on the macarons shells and sandwich them.

I’ve acknowledged about this month subject since this summer season when Amy emailed with considerations about doing macarons for the Dauntless Bakers. We lined all forms of questions from growing older the egg whites, drying the macs sooner than baking to food coloring and the technique to easiest incorporate flavors. I volunteered a telephone macaron making session and guided her over the phone while she baked my tried and honest recipe. In the tip she felt most overjoyed with the version she knew easiest, Claudia Flemming’s, which precipitated my most general commentary about macarons: while you salvage a recipe that works for you, persist with it, no matter whose it’s a ways, particularly while that it is advisable to perchance be fresh to macarons and don’t make them that on a traditional foundation.

Amy, thanks for the enjoyable telephone macaron making session and it modified into as soon as a pleasure serving to out with just a few of your questions!

I’m overjoyed I tried a brand fresh recipe for macarons and didn’t appreciate any considerations with it, potentially because I’ve been making them for 15 years so I know what to await. I will nonetheless persist with the recipe I expend the overall time, for no other reason that it’s a ways engrained in my DNA upright now!

The 2009 October Dauntless Bakers’ subject modified into as soon as introduced to us by Ami S. She chose macarons from Claudia Fleming’s The Final Direction: The Cakes of Gramercy Tavern because the subject recipe.

Macarons, from Claudia Flemming’ The Final Direction: The Cakes Of Gramercy Tavern.

Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)

Almond flour: 2 cups (190 g, 6.7 oz.)

Granulated sugar: 2 tablespoons (25 g , .88 oz.)

Egg whites: 5 (Savor at room temperature)

Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your appreciate nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind except nuts are very magnificent and powdery.

Beat the egg whites in the easy dry bowl of a stand mixer except they take care of comfy peaks. Slowly add the granulated sugar and beat except the combination holds stiff peaks.

Sift a third of the almond flour combination into the meringue and fold gently to combine. If you occur to could perchance be planning on in conjunction with zest or other flavorings to the batter, now’s the time. Sift in the final almond flour in two batches. Be light! Don’t overfold, nonetheless fully incorporate your ingredients.

Spoon the combination into a pastry bag fitted with a undeniable half of-lunge tip (Ateco #806). That it is advisable to also moreover expend a Ziploc bag with a corner slice off. It’s highest to rating your bag while you stand it up in a sizable glass and fold the head down sooner than spooning in the batter.

Pipe one-lunge-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).

Bake the macaroon for five minutes. Remove the pan from the oven and lift the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans support in the oven and bake for an extra 7 to eight minutes, or lightly colored.

Chilly on a rack sooner than filling.

For the PB&J Macarons:– Replace half of the amount of almonds with finely floor unsalted roasted peanuts.

– Once cooled, rating the shells with a dollop of peanut butter (both tender or crunchy) and jam.

For the Lemon Meringue Macarons:

– Savor the shells with a teaspoon or so of freshly made lemon curd

– Add a teaspoon or so of Swiss meringue. (I made half of the recipe)

For the Caramel Banana Macarons:

– Blended one smashed banana with half of the amount of toffee sauce I made for the dipped crabapples.