Not satisfied with last week's eggnog macarons I've been tinkering... I loved the nutmeg on the shells and the boozy custard filling but the consistency wasn't right, they softened way too quickly. I sampled a different recipe for the shells, lighter on the sugar, but they were a bust; not quite one perfect tray and the others misshapen, their "feet" lopsided. Egg supplies running low I reverted to the original shell recipe paired with a bourbon and rum spiked, vanilla swiss meringue buttercream. Eggnog no longer, but a crisper shell, a yielding, not soggy centre and longer shelf life, winner! I won't abandon that custard filling, it's on hold, maybe a festive vanilla slice or custard tart.
I'm a novice with swiss meringue buttercream, I only use it to fill macarons and rarely at that. I use my stand mixer, however, all the time and that may explain how completely lacking in coordination I was attempting to measure the temperature of my meringue while whisking it over a bain marie. One second I'm reading the temperature, the next there's a metallic grating sound, the thermometer flies over my head, my beaters are mangled and there's sticky, white meringue everywhere! I rescued the meringue, my thermometer's bent but working, the beaters I think have had it...
Follow the link for the shell recipe, nutmeg scented macarons, the buttercream recipe below is adapted from Bakers Royal, the original recipe is here.
This is it for macarons for a while, I promise :)
Spiked Vanilla Buttercream
This is it for macarons for a while, I promise :)
Spiked Vanilla Buttercream
3 large egg whites
180g granulated sugar
250g butter, at room temperature, cubed
pinch salt
40ml bourbon
40ml rum
• combine the egg whites and sugar in a bowl, place over a pan of simmering water, don't let the bowl touch the water • whisk constantly until the temperature reaches 72ºC (beware the perils of simultaneous mixing and temperature measuring...)
• transfer to a stand mixer and whisk on medium high until the mixtures cools, has doubled in size and forms stiff peaks
• change to the paddle attachment and add the butter a piece at a time, mixing to incorporate each piece, the mixture may look alarmingly curdled but keep mixing and it will magically come back together
• once all the butter is incorporated add the salt, bourbon and rum, mixing on slow until combined
• part fill a piping bag fitted with a 10ml plain tip and you are ready to fill your macarons
• store macarons in the fridge overnight in an airtight container, serve at room temperature
It's great to hear from you; there's a comments link below :)
180g granulated sugar
250g butter, at room temperature, cubed
pinch salt
40ml bourbon
40ml rum
• combine the egg whites and sugar in a bowl, place over a pan of simmering water, don't let the bowl touch the water • whisk constantly until the temperature reaches 72ºC (beware the perils of simultaneous mixing and temperature measuring...)
• transfer to a stand mixer and whisk on medium high until the mixtures cools, has doubled in size and forms stiff peaks
• change to the paddle attachment and add the butter a piece at a time, mixing to incorporate each piece, the mixture may look alarmingly curdled but keep mixing and it will magically come back together
• once all the butter is incorporated add the salt, bourbon and rum, mixing on slow until combined
• part fill a piping bag fitted with a 10ml plain tip and you are ready to fill your macarons
• store macarons in the fridge overnight in an airtight container, serve at room temperature
It's great to hear from you; there's a comments link below :)
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