Cherry Blossom Macarons

Cherry Blossom Macarons

Every April, SoupAddict heaves a huge, full-body sigh of relief. Winter snow is surely gone. Temps are on their way up, and everything outside is turning green and gorgeous. Except for the trees.

No, the trees are turning every color except green. You see, they’re too busy blooming to be greening up right now. Tulip trees, apple trees. White, purple, yellow. And pink. Lovely, cheery pink. SoupAddict’s favorite color.

To SoupAddict, April means flowering trees, and flowering trees mean cherry blossoms. Simple, delicate. And pink.

Cherry Blossom Macarons

When the cherry blossoms bloom, artists and photographers are moved to break out their medium of choice to capture the blossom’s beauty.

SoupAddict, on the other hand, celebrates with her stomach and breaks out the sugar. Can you blame her? Sugar creates such fabulousness as brownies, and tarts, and macarons. French macarons, that is. Pink macarons. With delicate cherry and vanilla flavors. It’s just what April ordered: pink, cherry, sugar.

Cherry Blossom Macarons

But first, can SoupAddict share something with you? It’s been nagging at her for some time.

SoupAddict is having an identity crisis.

SoupAddict has had many life changes in the last many months. And with these changes has come realizations. Stunning realizations.

Cherry Blossom Macarons

Like the fact that she prefers this Spring beauty (Georgia Crystal garlic) …

Cherry Blossom Macarons

… to this one (the first tulip to bloom in SoupAddict’s yard, the gorgeous Zampa Parrot).

Cherry Blossom Macarons

Don’t get SoupAddict wrong. She loves her tulips (like this World’s Favorite Tulip).

But if she were cruelly, evilly forced to choose, it would be the garlic. Yes, plain, stinky, garlic. Wonderfully glorious garlic.

SoupAddict thinks she should be disturbed by this revelation, but is not. Which disturbs her.

Cherry Blossom Macarons

More astonishing, however, is the recent realization that SoupAddict likes making something like this, more than …

Cherry Blossom Macarons

… this. More than soup. [Gulp]  How can that be?

SoupAddict’s world is spinning about. SoupAddict loves soup. Adores soup, is addicted to soup. But when push comes to shove, she’s discovered that she’d rather be baking. Bread, sweets, doesn’t matter.

While she figures out this most puzzling turn of events, she’ll distract herself by celebrating April’s blossoms with sugar.

French macarons are ever so much fun—and maddening—to make. Do not confuse them with the coconutty American macaroon (notice the extra “o”). The Parisienne version is a delicate confection of almond flour, sugar and egg whites, with surprising flavors and fab colors. Magnifique!

When you, Dear Reader, go about making your first French macarons, you will discover for yourself how amazingly tricksy three ingredients can be when they team up to stump the humans. The recipe I give below is from a macaron pro (the renowned foodie blogger, Tartelette). Follow it to the letter. Still, your first batch will probably be a train wreck (SoupAddict’s was). Because remember: macarons are tricksy.

And they’re taunting you, daring you, to figure them out. This is war, people!

Cherry Blossom Macarons

Tip: Buy a digital scale. Baking is as much science as art, and measuring dry ingredients by weight rather than volume is considerably more reliable. “3 egg whites” is not a measurement you can bank on. Macarons will laugh at you and your three egg whites. “90 grams of egg whites” is an honest-to-goodness measurement. (90 grams, btw, is about three egg whites from large eggs. But go ahead and weigh them anyway, because the macarons are looking for every possible way to trip you up.)

Cherry Blossom Macarons

Tip: Take a slightly damp paper towel and wipe out the bowl of your mixer before whipping the egg whites. Part of macarons’ arsenal of tricksiness is the finicky nature of egg whites. The slightest residue in the bowl can cause the egg whites to fail. Don’t take a chance: the macaron battle is only beginning.

Cherry Blossom Macarons

Tip: Choose the best confectioner’s sugar you can find. Don’t go value-brand on this ingredient. Manufacturers cut the sugar with cornstarch to save costs—the cheaper the brand, the higher proportion of cornstarch. A little cornstarch is helpful as an anti-caking agent while grinding the almonds, but too much will interfere with the baking process.

Cherry Blossom Macarons

Tip: Add a bit of the perfect, fluffy, glossy egg whites to the almond mixture, and give it a good stir. No need to be gentle here. Show the macarons who’s boss.

Cherry Blossom Macarons

Tip: Once the initial mixing is done, add the remaining egg whites and switch, suddenly and unannounced, to your loving, light touch. The macarons won’t know what hit ‘em.

Cherry Blossom Macarons

Tip: Fold the mixture gently, by scraping around half of the bowl, turning over the loaded spatula in the center, and rotating the bowl 45° before repeating. A rubber or silicone spatula is your ally here.

Cherry Blossom Macarons

Tip: The best food coloring for macarons is powdered coloring (which is mixed with the almonds and confectioner’s sugar). Do not use liquid food colors: they’re too weak and you’ll need to add so many drops that it actually impacts the texture of the macaron. Lacking powdered coloring, use gels, which are very concentrated. Add your gel coloring about halfway through folding in the egg whites.

Cherry Blossom Macarons

Tip: Macaron batter is thick but loose. It’s easiest to control by piping from a decorator’s bag. There’s no saying you can’t use a spoon to place the batter on the parchment paper, but you’ll get some whacky shapes. (And the macarons will laugh at you.)

Cherry Blossom Macarons

Tip: Fill the bag over a container. In addition to providing some support for holding the decorating bag, it will catch the mixture as it drips out of the tip.

Cherry Blossom Macarons

Tip: SoupAddict is not an expert at piping consistently sized circles. She’s suspects you’ll do better without any tips. (And know what? Consistently sized or not, it doesn’t matter. They all somehow find their size soul-mate. It’s weird like that.)

Cherry Blossom Macarons

Tip: Give the baking pan a good whack on the counter. This releases air pockets from the macaron circles. Then let the pan sit at room temperature for at least 30 minutes to allow the formation of a sort of skin on the macaron.

Cherry Blossom Macarons

Tip: One characteristic of a properly baked macaron is what’s referred to as “feet,” the crinkly, spongy-looking lower part of the macaron. Feetless macarons = Epic fail. Do not pass Go. Do not collect $200. Go straight to macaron jail.

Cherry Blossom Macarons

But when you get everything right…

Cherry Blossom Macarons

When it all comes together in perfect almond-sugar-egg harmony…

Cherry Blossom Macarons

It’s just bliss. Pure pink, cherry-flavored bliss.

SoupAddict hopes you find yours.

Cherry Blossom Macarons

Adapted* from Tartelette

For the shells:
90 grams egg whites (use eggs whites that have been preferably left 3-5 days in the fridge)
25 grams granulated sugar
200 grams powdered sugar
110 grams almonds (slivered, blanched, sliced, whatever you like)
pink or red food coloring
cherry flavoring (SoupAddict uses Lorann Oils’ Washington Cherry)

*SoupAddict is not a macaron pro, and has encountered every problem you can encounter with macarons. The idea is to learn from your mistakes and adjust. Your kitchen environment and your handling technique impact the macarons in ways a recipe can’t predict. But no worries: with practice, you’ll find ways to compensate, and soon your own method will be slightly different, but nonetheless perfect, from even the best of the best macaron recipes.

Prepare the macarons:
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar and almonds and powdered color in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

Fill a pastry bag fitted with a plain tip (Ateco #807 or #809 – note: in SoupAddict’s photo, she’s using a #805, because that’s all she had) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

For the filling: SoupAddict does not have a recipe for you here. She originally made a white chocolate ganache with cherry flavoring. And then remembered that she hates white chocolate ganache [side note: SoupAddict is okay with all of these huge realizations landing on her at this time of life, but wishes that the simple things, like remembering what tastes gross, wouldn't get lost in the shuffle]. So, she took the ganache and transformed it into a sort of buttercream frosting. Such a technique is better lost to the world. Just make the buttercream frosting and you’ll be fine.


Comments

  1. Jennifer says:

    Found your site through Smitten Kitchen. Love your blog. Gorgeous photography and the food looks absolutely yummy. Your macarons are gorgeous. I wish I had one (or two or three or …) of them now.

  2. Don’t feel bad about wanting to bake. Spring kind of makes us all a little crazy. Not that I would know, we had over a foot of snow last night! UGH! I am sick…of…snow! Maybe if I make your beautiful recipe this weekend spring will come? If you bake, will it come?

    Worth a try..

  3. SOUPADDICT! I love LOVE soup too.
    but I love Baking EVEN MORE.

    but something else I love LOVE LOVEEEEEEEEE so SOOO much
    is YOUR blog!!!

    its FANTASTIC!

  4. Your macarons are so beautiful! Love the shade of pink you chose.

  5. Absolutely beautiful! Thanks for sharing your tips and technique.
    I wish powdered colouring weren’t so hard to find.

  6. SoupAddict says:

    Jennifer: Thank you for stopping by – I appreciate it!

    Rocky Mountain Grrl: Snow? Are you kidding me? It was 83 degrees here today!

    Brianna: Thanks for the feedback and for taking the time to comment!

    Cecilia: Thank you – it’s my favorite color (along with black. But we won’t go there.)

    Chocoparis: It is hard to find – I have no local sources at all. I have to buy it online. (Which isn’t the most convenient, when you’re impatient like me. ;) )

  7. Oh, these are gorgeous! What perfect macaroons in every way plus the cherry flavor? Incredible! I want to taste them now! And thanks so much for sharing these beauties with us at Mactweets and I so hope you join us every month!

  8. Beautiful macarons and spring post! Thank you for sharing your macaron process and tips. Your piping is perfect – I wouldn’t be able to get the consistent size & shape you do without using a template.

  9. STUNNINGGGGGGGGGGGGGGGGG. Blossoms are my favourite part of Spring. I’ve been basking in the wonders of creation for the last days…and thinking of Japan too! I always think of Japan in Spring, Love your Macs…..

  10. Your macarons are lovely :) Yours are my favorite this round up. I absolutely love them.

  11. Fabulous tutorial and gorgeous macarons! I love the flower on top of each mac, and the color is perfect!

  12. SoupAddict says:

    Thanks, Everyone, for the kind comments. You’re all as lovely as the perfect macaron. :)

  13. hey there Karen, you are a girl after my heart. What a BEE-YOO-TI-FUL and evocative post. I am still battling the macaron this time. 8 attempts, each resulting in the epic fail, have left me perplexed, but you egg me on to try again. You have won the macaron battle and beautifully!
    Thanks for joining Jamie and me at MacTweets. I love the cherry macs!

  14. Hi again Karen. It doesn’t matter if we’ve already had cherry macs. It’s the passion we share, no matter what. Will include you in the round up. Thanks for the well written post. Take care!!

  15. I love the beautiful piped cherry blossom on the top of your macs. It’s the perfect finish to your beautiful macs.

  16. marv woodhouse says:

    Great post and what pretty macs…I don’t think boy like me would get way with making something quite so pink though!

  17. marv woodhouse says:

    OMG …did you PIPE that cherry blossom!

  18. SoupAddict says:

    Macs are maddening, but when they turn out right, it’s all very satisfying – a real pastry accomplishment! Marv, I did, indeed, do the piping. Cherry blossoms are my specialty, although I usually do them life-size. ;)

  19. I just saw the link for this over on your sidebar and had to investigate because you mentioned cherry. One day, I’ve promised myself, I will make macarons and I’m so impressed with your results. They’re beautiful and you make the whole process look so possible.

    • SoupAddict says:

      Oh, it’s totally doable. But do forgive yourself if the first batch flops. It’s like crepes. The first one’s not gonna turn out. Macarons are definitely odd little things, but after one or two tries, you’ll have it down. :)

  20. Hi, these are so pretty o my gosh. How do you get the feet that high? Do you bake fan forced? I want my macarons to look like yours. But I’m still batteling hollows/ or airpockets. I tried the original recipe but still hollow. I had some luck with humble pie’s recipe with dried egg white but I still have that airpocket. I switched from fan to top and bottom heat on stacked sheets. Better but not like yours. O I’m backing on parchement paper.

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