Thursday, November 13, 2014

Salted Maple French Macarons with Maple Syrup Italian Meringue Buttercream (made with no raw egg whites)

"Mum, these macarons smell so yummy!!!" said my boy as his nose was sniffing a tray of freshly made salted maple macarons on our dining table.

At the back of my head, I saw my boy reaching for a macaron and heard some nibbling. Strangely after a minute or so, it was then totally silence...

"Hey... Don't eat all the macarons!" I said. Then, I turned back and saw my son lying on the floor.


"Hey, sweetie! Are you ok?" I was feeling very concerned.

"Mum, your macarons are really good and so I fainted," my boy replied.

Seeing what my boy did can really make me laugh and smile. It is really a nice feeling being appreciated.



Salted maple French macarons with maple syrup Italian meringue buttercream
Salted maple French macarons with maple syrup Italian meringue buttercream 
As always, I used the Italian meringue method to make my macaron shells.
Combine both mixture together and pipe into circles.
I don't have any maple salt and so, I made mine with fleur de sel plus maple extract.
After baking...
I found this grade B maple syrup in a specialty shop and use it to make the maple buttercream.
Instead of using raw egg white, I have meringue powder to whip this buttercream
Yum! This maple buttercream is so sweet-smelling, smooth and fluffy!
Pipe a generous dollop of cream on each shell and sandwich it with another.
This is one of the macarons that make my son fainted :)

Here are the recipes that I have used to make my salted maple macarons with maple syrup Italian meringue buttercream.

This is the Always-Successful-Italian-Meringue macaron recipe that I always use. It is mostly adapted from here including what I have also learned at William Angliss


Makes about 18 macaron or 36 shells
(number can vary depending on the sizes that you made)

100g almond meal (ground almond)
100g icing sugar
75g egg whites, divided into 2 portions
100g caster sugar
25ml water
a few drops of colouring or flavoring or decorations - I mixed a few drops of maple extract with a pinch of fleur de sel and sprinkle the maple infused salt on the macron shells

Preheat the oven to 150°C (NO fan forced).

Combine almond meal and icing sugar and sift them three times or more and set aside.Using an electric mixer, beat one portion of egg whites at medium low speed at first for about 10 mins. While beating, combine water and caster sugar in a small saucepan. Place the saucepan over medium high heat and cook the sugar water syrup to 118°C but not over 125°C.

Increase the mixer speed and continue to beat the egg whites while pouring syrup into the egg whites slowly in a steady and fine stream. Continue beating until the meringue is glossy and near-stiff peaks. Allow the meringue to cool to about 40°C.

Place almond meal-icing sugar mixture in a mixing bowl and mix in the remaining portion of egg white to form a thick paste. Add a drop or two of any flavouring or colouring that you desired in the almond mixture if you wish to have your macarons coloured or flavoured.

Fold in half of the cooled meringue first into the almond paste, scooping it up from the bottom of the bowl until the mixture is well-combined. Then, fold in the rest of the meringue into the almond mixture until the mixture is well-combined again.

Continue to mix in order to "deflate" some fluffiness of the meringue in the mixture and this step is usually referred as "Macaronner". In the book, I love Macarons by Hisako Ogita, it suggests scooping the batter from the bottom and turn it upside down for nothing more or less than 15 times but I like to gauge this stage by the look of the batter. I reckon it is ok when it looks firm and dripping slowly from a spoon.

Attach a 1 cm tip (I used Wilton tip 1A) to the pastry bag. Place the pastry bag, tip down, inside a cup or container and pour the macaron batter into it.

Pipe out the batter onto baking tray lined with silicon mat in circles and any shapes that you like. Gently tap the baking sheet firmly against flat surfaces to allow the batter to settle.

Sprinkle small pinches of maple infused fleur de sel on the piped batter and allow them to rest at room temperature, uncovered, for 5 mins. Bake for 15 mins or until dried and slightly crisp. Note: My oven doesn't have bottom heat function and had to bake for another 5 mins at 130°C with NO fan forced to get the bottom of the macarons crisp.

Allow macarons to cool on baking mat as they peel off easily only when they are completely cooled.

Salted Maple Italian Meringue Buttercream made with no raw egg white mostly adapted from King Arthur Flour and Food 52

1/3 cup (80ml) maple syrup, preferably B grade.
12g meringue powder*
30ml water
pinch of salt
10g caster sugar
100g unsalted butter, cold and cut into small pieces

*No meringue powder??? No worries!
According to this website, you can substitute the meringue powder and water with one egg white.

Bring the maple syrup to a boil in a saucepan over medium-high heat until the syrup reaches 118°C on a candy thermometer (soft-ball stage) but not more than 125°C

While the syrup is cooking, combine the meringue powder, water and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat mixture on medium low until foamy. At this stage stage, increase beating speed to medium high and add sugar gradually while the mixer is running and beat until mixture is stiff.

With the mixer running, pour hot syrup down side of bowl into meringue in a steady stream. Leave the mixer beating at medium low speed until the mixture cools to room temperature (about 25°C).

Once the meringue is cooled, change the whisk attachment to paddle attachment. Beat in butter a few pieces at a time. Beat until smooth. If it looks curdled at any point, keep beating until smooth.

To assemble:
Transfer buttercream into a piping bag. Pipe dollops of cream onto the macaron shells.

Sandwich with another macaron shell. Press it slightly to secure. As these macarons are made with the firm kind of buttercream, they taste better after resting in the fridge on the next day.

Enjoy!

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Please note that the linky tool for bake-along is no longer available.

25 comments:

  1. Your boy is so cute, I love him. He's so cute when he was lying on the floor and said your macarons are so good until he "fainted", I would be the happiest mother on earth if my boy does that to me, and appreciate my cooking and tell me my (lousy) cooking is the best in the world, haha..
    Your macarons look so good, I love that maple buttercream, something I've never eaten before, but I could imagine the taste already because I love maple syrup, and I love buttercream.. I can dig into that tub of buttercream and just eat it like that with my finger! Yummzzz..

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  2. HAHAHAHA! your boy is so sweet isn't it? bet i'll join him on the ground if i were there to try.

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  3. "Mum, your macarons are really good and so I fainted,"

    Ahhhhh, I love him!

    Gorgeous macaroons. WOWWWWWWW. xx

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  4. Awwww! That's such a lovely thing that your son said! I'm sure the macs turned out as yummy and even more than what your boy described! Just the description alone is enough to make me salivate badly! :)

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  5. Hi Zoe,
    Wow, another lovely macarons! Looks wonderful! Cute little boy!
    I would like to try Italian method for making macarons the next time, but it will be a long while from now, cause macarons are really sweet!

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  6. Hahhaa!!! You son almost fainted! He must have LOVED them! I can't even get a cake out of my mother or simple cookies so macaroons would be amazing!!

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  7. Your boy is so cute! Love your macarons too! :)

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  8. So so so cute! Both your boy and the macarons. I'm sold! Anything with maple is awesome! :)

    I haven't mustered enough courage and skill to bake macarons, so I shall give this bake-along a pass. :P

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  9. I have never make macarons before...would love to try out ^_^

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  10. Haha Zoe, your boy is really cute! So young and already a comedian... I'm sure he always makes you smile with his actions/comments. Beautiful macarons too Zoe!

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  11. Your boy is so sweet! Love the looks of your macarons & maple buttercream!

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  12. Ha ha ! Your boy is really sweet ... sweeter than the macarons ... indeed mom is always very happy when seeing the kids or family appreciate and enjoying the food. Well, another batch of lovely macarons you've made!

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  13. You are the macaron queen!! I LOVE all your recipes! Can you add a Pinterest pin so I can pin all your recipes to Pinterest, please!

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    1. Sorry, Marsha! I have not been able to any Pinterest pins on my blog post but I will try to do it soon only if I can :p

      You can also pin my post into your Pinterest by cutting and paste my url into your board. I know it is less convenient but I hope you don't mind. Cheers!

      Zoe

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  14. Macarons.. they look so perfect and the flavors sound fantastic!

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  15. Perfectly made macaroon.....love to grab it... :)

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  16. Zoe, your macarons are so beautiful....
    I wish to try doing macarons again but don't think in time for Bake Along.
    Have bookmarked it and will try one day.

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  17. Hi Zoe, great looking macarons. I like the Italian method too.

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  18. hey zoe, i like that bit of sprinkling of salt on the macarons.....i'm still not confident of using italian meringue method to make these macarons....also i feel like there's an extra step to do..ie boiling the syrup :)

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  19. Hi Zoe, sorry for late visit again...I must say you make really good macarons and looking at the pictures is enough to make me drool and yearn for it! Your boy is so cute and I strongly agree with him that mummy Zoe makes very good macarons! Have a lovely weekend.

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  20. More macarons? You're making me salivating, dear. xoxo

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  21. Hello Zoe, it has been some time since I last logged in Blogger. Your posts have never failed to wow-ed me. I have some egg whites leftover from ice cream making. I read that Italian meringue is more stable in macarons, when compared to French. I will try your recipe in my next macaron making.

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  22. Wow, Zoe! I totally missed your fabulous and creative macarons. Now that I finally caught up with your latest post, I just noticed that I didn't see your version of the delicate droolworthy macarons. Love the Italian meringue butter cream filling...I'd probably faint too, from the amazing creamy goodness, just thinking about it makes me so jealous that I've never even tasted these! xo

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  23. Wow this is the first time I've tried your recipes and it is absolutely amazing!! The batch turned out beautifully and perfect!! It is not as sweet as bought from bakery, I love the flavor too!! Can't wait for more macaron recipes in the future! πŸ˜„

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