Fig Macarons

I love these fig macarons and have no idea why it took me so long to make them. The rich honey flavor of the fig buttercream is so satisfying between the soft and chewy almond shells.

Trust me, these are fig newtons to the nth degree! The filling was also quick and easy to make because I utilized good quality fig preserves.

The fig preserves that I used for the filling.

I tinted the buttercream with a bit of coloring to mimic the gorgeousness of the flesh of a fresh fig and also added a brushstroke of green to the top of the macarons using a paint made by mixing gel coloring with a bit of vodka.

Making paint with a bit of gel coloring mixed with vodka. I used Wilton brand moss green coloring.

I hope you like these as much as I do, here's the recipe:

Fig Macarons
180g ground almonds, sifted
270g powdered sugar, sifted
150g egg whites, aged 2 to 4 days in the fridge and then brought to room temperature
100g granulated sugar

Line four heavy baking sheets with good quality parchment paper and set aside. Also, set aside two pastry bags for the piping of the macarons.

Sift together your ground almonds with the powdered sugar and set aside.

Whisk the egg whites (at room temperature) to glossy firm peaks adding the granulated sugar gradually in four parts.

Incorporate the dry ingredients into the beaten egg whites using a large rubber scraper.  Mix well. 

Fold the mixture with the rubber scraper by pulling down the sides and flipping the mixture over. Do this until you have a smooth mixture that falls like a “ribbon” off the scraper.

Transfer the mixture into the two piping bags. Use rubber bands to close the piping bags. Clip the tip of the bags, one at a time, and pipe small quarter sized rounds, leaving 1-inch of space between each because they spread as they set.

Leave to set for about 30 minutes or until the top has formed a crust and is not sticky to the touch.

The macarons setting before baking.

While they are setting, preheat the oven to 325 degrees. A convection oven is preferable. 

Bake one sheet at a time in the center of the oven for about 11 minutes or until the cookie is firm, matte and doesn't wobble when touched.

Leave on the baking tray until cool then lift them all off the parchment carefully. You may need to use a thin knife to help lift them off. Sort them into pairs, add a brushstroke of green to the tops if desired and fill with fig buttercream.

I love it when the macaron shells lift right off the parchment but sometimes I have to use a think spatula to help ease them off.

After sorting the macarons into pairs, I added a brushstroke of green to the top of one in each set.

Fig Buttercream
1/2 cup plus 2 tablespoons unsalted butter, room temperature
2/3 cup fig preserves
1/2 teaspoon fine sea salt
red coloring, optional
brown coloring, optional

Whip together the butter, fig preserves and salt until the mixture is light and creamy. Tint if desired with a bit of red and brown coloring to mimic the flesh of a fresh fig.

Filling the macarons.

All done! Keep the macarons in the refrigerator until you are ready to serve them.