Rhubarb & Dandelion Macarons
Jam is the perfect addition to this delicate sandwich cookie with a crisp shell and a cream filling! And our extremely talented friends, A to Z Cakes, has shared the macaron recipe they have spent years perfecting with us.
Serving Size: 30 2" macarons
65 g almond flour
65 g confectioner's sugar
45 g sugar
50 g egg whites
1/4 tsp cream of tartar
sprinkle of poppyseeds
2 sticks unsalted butter
2 tsp vanilla extract
4 cups confectioner's sugar
Blake Hill’s Rhubarb with Dandelion & Honey
Sift together almond flour and confectioner’s sugar in a bowl and set aside.
In a separate bowl, microwave egg whites for 8 seconds.
Using an electric mixer, on medium speed mix egg whites and cream of tartar until frothy. There will be big bubbles in the egg whites.
Slowly add sugar to the egg white mixture while continuing to mix.
Once egg whites and sugar have been incorporated, change mixer to high speed and beat until stiff peaks form. Mixer should leave track marks in egg whites and peaks stand on their own. Watch carefully so as not to over beat.
Using a spatula, add sifted almond flour and confectioner's sugar to egg whites and sugar by scraping the bowl and then folding the mixture onto itself, trying to deflate any air from the batter.
Once batter has reached "lava stage" stop mixing. If you hold the spatula a few inches over the bowl and move in a figure 8 motion, the batter should be loose enough to create a full figure 8; test frequently as it is important to not over mix.
Fill a piping bag with batter and cut a 1/2 inch opening at end.
Pipe 2 inch circles onto a parchment lined baking sheet by holding the piping bag perpendicular to the baking tray, then sprinkle poppyseeds on top.
Once piped, bang tray on the table to release any air bubbles. If additional bubbles appear, deflate them with a toothpick.
Bake time #1: At 248° F place tray in the oven and prop the door open with an oven mitt. Bake for 6-8 minutes or until a skin has formed on top of the macarons. Brush your finger over the top and surface should feel smooth/slightly stiff.
Bake time #2: At 320° F bake for 6 minutes and then rotate pan in oven. Bake for another 5-6 minutes or until macaron feet have formed and no longer wiggle to the touch.
While macarons are baking, make buttercream. Mix butter and vanilla together until fluffy then mix confectioner’s sugar in stages into butter mixture, alternate with milk for desired texture. Fill a piping bag with buttercream.
Once macarons have cooled, fill one side of macaron by piping buttercream in a circle; leave space in the middle for jam!; add the jam, stack and Enjoy!