Heidi's Mix: Neapolitan Macarons

My daughter Eleanor came up with the idea to make Neapolitan Macarons about a year ago. I thought it was such a clever idea at the time and planned on figuring a way to make them, but somehow got sidetracked and kind of just forgot.

That is, until this week, when my oldest daughter Una jogged my memory with a picture she showed me of some pretty resin chocolates she made at The Oregon College of Art and Craft.

Una's resin chocolates.

So with the idea of Neapolitan Macarons back and fresh in my mind, there was no time to waste. I got busy and whipped these up today and even had success with a new technique.

I wanted to make a vanilla flavored macaron shell but didn't have a vanilla bean on hand. I was hesitant to use vanilla extract thinking the extra liquid might mess up the meringue and change the texture of the batter, but I went for it and it worked. My method was to mix 1 1/2 teaspoons of extract into the granulated sugar and add this to my egg whites as usual.

I added the vanilla to my measured out 100 grams of granulated sugar.

I mixed the vanilla in and then added this to my egg whites as usual to make the meringue for my macarons.

Knowing I can add extracts to the macaron batter this way changes everything. Now I've got more ideas and and more baking to do! In the meantime, here's the recipe:

Neapolitan Macarons
(makes 120 macarons)

To make these, you need to make two batches of macaron shells, one chocolate and one vanilla.

Chocolate Macaron Shells
180g ground almonds, sifted
270g powdered sugar, sifted
10g cocoa powder

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 cocoa powder 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.

The chocolate macarons setting before baking.

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

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 12 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.

Vanilla Macaron Shells
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
1 1/2 teaspoons vanilla extract.

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.

Add the vanilla to the granulated sugar and mix it well. Set it aside.

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.

The vanilla macarons setting before baking.

Leave to set for about 30 minutes or until the top has formed a crust and is not sticky to the touch. 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 12 minutes or until the cookie is firm, matte and doesn't wobble when touched.

Leave them 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.

Strawberry Filling
1 1/2 cups unsalted butter, room temperature
1 1/4 cup good quality low-sugar strawberry preserves
1/2 teaspoon sea salt
pink food coloring

Whip together the butter, preserves and sea salt. It takes a good 10 minutes for the mixture to come together and be fully incorporated. Be patient and just keep whipping. When your buttercream if done, add enough coloring to tint it bright pink like strawberry ice cream.

Transfer the filling to a piping bag for filling the macarons.