Monday, January 14, 2013

Strawberry Macarons for Christina's Virtual Bridal Shower!


Surprise!!!

Today me and a bunch of lovely blogging ladies are hosting a Virtual Bridal Shower for our fellow blogger, Christina of Dessert for Two.


Christina is a dear, dear friend of mine whom I had the pleasure to meet in late 2011.  I was already a fan of Christina's blog for quite sometime before I actually got to meet her.  After that day, my love for her and her blog grew even more!  Christina is genuinely sweet and kind, and so-completly-relatable.  Even though she grows wheat for a living and I own a sporting goods business - two very opposite jobs - we have so much in common.  We love our husbands more than anything (or soon to be husbands for you Christina!), we love baking indulgent sweets and cooking healthy dinners, and of course -- we love blogging and dedicating our time to our lovely readers!

I love you Christina.  These macarons are for you!


Macarons are one of my favorite things to take.  The only thing is I haven't made them in a such a long time.  After many successful batches, my last attempt was a failure.  And since then I took a break from macarons.  Something special had to happen for me to jump back on the macaron wagon and Christina's Bridal Shower was just the ticket!

Instead of using my normal macaron recipe, I decided to try the Italian Method that I saw recently on Annie's Eats.  In this method you create a meringue by mixing together a boiled sugar-water mixture and beaten egg whites.  Mix the meringue into a thick paste-like mixture made up of almond meal, confectioners sugar, and egg whites, and your ready to pipe and bake the macarons.
 

I already like this method better and can't wait to try it out even more.  I'd love for you to try it out and tell me what you think!

Click on the links below to see what the other ladies made for Christina's Bridal Shower:

Sweet and Salty Party Cookies from Lauren of Keep it Sweet Desserts
White Wedding Cake Cupcakes from Julie of Dessert for Two
Mini  “I Do”-nuts from Tara of Chip Chip Hooray!
Moon Pie Cake from Madison of Espresso and Cream
Whiskey Walnut Blondies from Jenna of Eat Live Run
Brown Butter Snickerdoodles from Joanne of Eats Well With Others
Lemon Cupcakes with Sweet Tea Frosting from Kristan of Confesstions of a Cookbook Queen
Chocolate Covered Cheerios from Shelly of Cookies and Cups
Mini Coconut Cream Pies from Megan of Country Cleaver

Enjoy!







Strawberry Macarons

Makes: About 30 Macarons

For the Macarons
212 grams Almond Meal
212 grams Confectioners Sugar
82 grams Egg Whites, Plus 90 grams of Egg Whites, Divided
236 grams Sugar, Plus a pinch, Divided
158 grams Water

Strawberry Buttercream Filling
1 cup (2 sticks) Unsalted Butter, at Room Temperature
2 cups Confectioners Sugar
Pinch of Salt
1 teaspoon Pure Vanilla Extract
¼ cup Pureed Strawberries

To make the macarons, preheat the oven to 350 degrees and place 1 rack in the middle of the oven.  Line at least 3 baking sheets with a silpat or parchment paper (it’s easiest to have 3 baking sheet ready to put in the oven once one is done baking). 

In a medium bowl, whisk together the almond meal and confectioners sugar.  Make a well in the center and add the 82 grams of Egg Whites.  With a wooden spoon, mix until thoroughly combined; the mixture will be a thick and paste-like.

In a medium saucepan, stir together the sugar and water.  Place the pan over medium-high heat and clip a candy thermometer on the side of the pan.  While the sugar-water mixture is heating, place the 90 grams of egg whites and a pinch of sugar in the bowl of a stand mixer fitted with the whisk attachment.  Whisk the egg whites until they are foamy and soft peaks form.  Keep the mixture running on low until the sugar-water mixture is ready.

Once the sugar-water mixture has reached 248 degrees, immediately remove it from the stove and pour it down the side of the mixing bowl with the beaten egg whites.  Increase the speed to medium-high while pouring the sugar and beat until stiff peaks form and a thick meringue has formed.

In three additions, gently fold the meringue into the almond meal mixture.  Transfer the mixture to a piping bag fitted with a ½-inch round tip.  Holding the piping bag vertically on top of the baking sheet, pipe small 1-inch rounds, about 2 inches apart.  Place 1 baking sheet in the oven and bake for 8-10 minutes, until the tops have hardened and the macarons have grew and created “feet”.  Allow the macarons to cool for 5 minutes before transferring to a cooling rack.  Repeat baking 1 baking sheet at a time until you have run out of batter.

While the macarons are cooling, make the strawberry buttercream.  Cream the butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes. 

Add the confectioners sugar and salt and mix (gradually increasing in speed) until the sugar is fully incorporated and the mixture is creamy and fluffy, about 7 minutes.  You may need to stop the mixer and scrape down the sides of the bowl a couple times. 

Add the vanilla and strawberry puree and whisk until the mixture is light and fluffy, about 3 minutes.  Once the buttercream is creamy and airy, the buttercream is done.

To assemble the macarons, match the shells together in pairs.  Place each pair next to each other, with one of the shells topside down.  To fill the macarons, pipe a small round of buttercream on the macaron shell that it topside down.  Top with the other matching macaron shell.  Serve and enjoy!

These last up to 5 days in a sealed container.

Macaron Recipe from Annie’s Eats, who got it from Bouchon Bakery by Thomas Keller and Sebastien Rouxel.

17 comments:

  1. Lauren at Keep It SweetJanuary 14, 2013 at 4:21 AM

    These macarons are just so adorable.  Thanks for helping me organize the shower, I wish we could all get together in real life (although I can't wait to see you in SD next month!).

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  2. I haven't ever tried to make macarons...I am a little scared, frankly.. but yours look insanely perfect!

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  3. Krissy! I love you, too! Thank you SOO much for doing this.  It means so much to me. I'm in happy tears!

    xoxo x a million,
    Christina

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  4. These are absolutely gorgeous!!

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  5. Ohhh these are fantastic! And oh so perfect for Christina! Macarons make me so happy.

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  6. These are so pretty!! So pink and posh. I love them. Perfect for a girly bridal shower :)

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  7. These are gorgeous, Krissy! 

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  8. Love these Krissy!
    I also tried the Italian method a few weeks ago but didn't have so much luck. I tried to cut the recipe in half which meant that my whisk attachment didn't reach the bottom of the bowl. SO- I did it with a hand mixer, and the syrup-pouring into the bowl was an epic disaster. I will try again though! :)

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  9. Virtual Bridal Shower... what a cute idea! I love it! :)
    These look tasty! I wish I would've stayed over longer so I could have had a few!

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  10. Oh mah gosh, these macarons are GORGEOUS! Macarons are totally on my list of things I'd love to make but I'm terrified of...yours are perfection. :)

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  11. Your macs are so cute! Pretty in pink adorable. I've been experimenting more and more with macs lately but haven't yet attempted the Italian method. You've convinced me I need to do it ASAP!

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  12. Congratulations to Christina!  Your macarons are perfectly beautiful as are your photographs.

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  13. I think these are the cutest macaroons I have ever seen :) love them!

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  14. Your Strawberry Macaroons look so delicious!  So fun for your virtual shower!  We would love to have you share them at our Strut Your Stuff Saturday link party at sixsistersstuff.com.  We hope you'll drop by!  -The Six Sisters

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  16. I followed the recipe perfectly and mine came out completely flat, any idea why they would not have risen?

    ReplyDelete

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