Merry Macarons to you!

Parmesan Pancetta Rosemary Macarons

This holiday season has been a busy one for me, but I am not complaining. It's incredibly flattering to have people hire you to do baking for them. This means, prior to leaving for vacation, most of my nights have been spent happily up to my elbows in sugar and flour and butter and eggs... and almonds. Yes, I made quite a few macarons this month, and even spent an evening with my friend Shannon, "teaching" her how to make these finicky french cookies, or rather, teaching her how not to. The evening led to the discovery that macarons are *not* one of those kids-can-help recipes. Shannon's adorable 4 year old son, who loves to cook, and 6 year old daughter, who loves chocolate mousse, were excited to help out in any way he could. But sadly, this is what our macaron shells turned out like that night. It's not pretty, but at least we had fun.

Major macaron fail... NOT a kid-friendly recipe

Well, back in my kitchen, I was back at the mixer, fingers crossed that I could finally get feet on my little macs. Shells of various colours and flavours were prepared, and {whew} batch after batch turned out as hoped - feet and all. And what better time to bake up my MacTweets Challenge macs... Savory Sweet Holiday Macs!

It's true that there are limitless flavour combinations that can be made in a macaron. The delicate flavour of almonds makes them compatible with just about everything under the sun. From tomatoes to pork to fish to olives, almonds can be accompaniment to any of them, though not necessarily in a sweet application. Contemplating the possibilities, and flipping through Pierre Hermé's Macron, I finally settled on Parmesan Pancetta Rosemary Chocolate Macarons.

Festive red macarons with Pancetta, a sprinkling of Parmesan and Rosemary infused ganache

Hubby and I attended a wine and chocolate tasting evening several months back, and one of the treats that was better than we expected was Pancetta and melted chocolate. Yes, bacon seems to be popping up in all kinds of dessert applications, but pancetta is bacon with the flavour volume turned way up - and it really works with the tannic bitter undertones of dark chocolate. One thing I was not prepared for, when baking my macaron shells, is the effect that a sprinkling of parmegiano reggiano cheese would have on them. Baked on the same sheet and from the same batch of regular macaron shells, the parmesan shells somehow "erupted" and cracked, while the regular shells were perfectly shaped and domed. I'm not sure just what it is about the addition of cheese that causes this, but that's the only variable that can be the cause.

The mystery of the erupting parmesan mac shells

So, with my less-than-perfect Parmesan mac shells, I made a simple chocolate ganache, first infusing the cream with a bit of fresh rosemary. With the addition of some finely minced pancetta, and topped it off with a larger ruffle of the cured Italian bacon. The result? While it's not my favourite flavour of mac, it is definitely a good one. The salty and sweet mix of chocolate, almonds and pancetta, and the earthy flavour of the rosemary, made for a nice combination.

Parmesan Pancetta Rosemary Macarons
makes approximately 36 cookies, but is easily doubled
adapted from Pierre Hermé Macarons

100g almond flour
150g confectioners sugar
55g egg whites
~
150g granulated sugar
37g water
55g egg whites (yes, another 55g of egg whites in a separate bowl)
1/2 tsp food colouring

2 Tbsp grated Parmegiano Reggiano cheese

Prepare two cookie sheets with parchment paper and set aside.
Using a fine mesh sieve, sift the almond flour and confectioners sugar together into a large bowl.
In a small bowl, mix the food colouring with the first 55g of egg whites. Stir the coloured eggs into the almond sugar mixture until well combined and set aside.
In the bowl of standing mixer fitted with a whisk, whip the second bowl of plain egg whites until they are foamy but do not yet hold a peak. Turn off the mixer and prepare the syrup:
Pour the water into a small saucepan, and pour the sugar into a mound the centre of the pot, but do not stir.
Place the pan over medium high heat, and keep your thermometer handy.
As the sugar begins to dissolve, gently and carefully swirl the mixture around to distribute any sugar that has not yet melted.
Once the syrup begins to boil, periodically check the temperature until it reaches 115˚C (239˚F).
Remove the pan from heat and check the temperature again - the syrup will continue to cook.
When the mixture reaches 118˚C (244˚F), turn the mixer up to medium speed and carefully pour the hot syrup into the egg whites in a steady stream.
Once all of the syrup has been added, turn the mixer to medium-high and whip for another 2 minutes until the meringue is glossy and holds stiff peaks.
Using your thermometer, check the temperature of the Italian meringue - it should register about 50˚C (122˚F) or slightly cooler.
Fold the meringue into the coloured almond mixture until no white streaks remain, and has a consistency similar to cake batter.
Fill a piping bag with the macaron batter and pipe small rounds onto the prepared baking sheets.  Sprinkle a small amount of cheese onto each of the macaron shells while they are still wet.
Preheat the oven to 350˚F and place rack in the centre of the oven.
Allow the piped cookies to rest at room temperature for 30 minutes to form a dry "skin" while the oven comes to temperature.
To make sure the cookies are ready to bake, gently touch one with your finger, if any batter sticks to your finger, they are still too wet. You should be able to lightly press your finger to the top and have it come up clean.
Bake one sheet at a time, for 12 minutes. You should have nice puffy macaron shells with the loveliest feet you have ever seen. Remove them from the oven and allow them to cool.

Rosemary Infused Chocolate Ganache with Pancetta

120ml (1/2 Cup) heavy cream

2 stalks fresh rosemary

120g (1/2 Cup) dark chocolate, chopped

1/2 tsp salt

50g thinly sliced pancetta

Pour the cream into a small saucepan.  Using your hands, firmly bend and "bruise" the rosemary, to help release the fragrant oils.  Add the rosemary to the cream, and gently heat the cream until it is steaming but not boiling.  

Place the chopped chocolate and salt in a medium bowl.

Remove the rosemary from the cream and pour the mixture over the chocolate, and allow it to sit for 3-4 minutes.

Gently whisk the chocolate and cream together until it is thick and silky, but be careful not to incorporate any air into the ganache.

Set the bowl aside and allow the ganache to cool to room temperature.

Set a few layers of paper towels over a shallow bowl or plate and set it near the stove.  In a frying pan or skillet, quickly fry the pancetta until it is ruffled and crispy.  Pancetta has a much lover smoke point than regular bacon, and also cooks much much faster, so there's no time to turn your back.  As soon as the pancetta is ruffly and shrunken, remove it to the paper towel to drain.  

Once the ganache has cooled to room temperature, fill a piping bag with the ganache and pipe a generous amount onto the underside of 1/2 of the macaron shells.  Place a small piece of pancetta on top of the ganache, and then add another small dot of ganache and top them all with the remaining macaron shells.

Refrigerate the macarons for at least 24 hours.  Remove the macarons from the fridge about 2 hours before serving so they can warm slightly.

Enjoy!

Macaron Fail

For the past couple of months, I have been a bad MacTweet-er.  I have missed not one but two challenges in a row - not because I've wanted to, but because hubby and I have been busy putting in some new flooring and putting a fresh coat of paint on a few rooms.  The downstairs portion of our house is looking pretty great now, and Molly and Riley are quickly learning they can't quite corner as fast on wood floors as they can on carpet (I'm pretty sure we're going to have to heavily pad the landing on the stairs when we finish them next).  Anyway, I'm back now, and am ready to get back to making macs!

...problem is, the Macaron gods seem to be a bit peeved with me.  Yep, that's right.... macaron FAIL!  Consider it Karma.

This month's MacTweets challenge was to create Pinkarons for Pinktober, in honour of October being Breast Cancer Awareness Month.  This cause is important to me not only as a woman, but as a woman who has seen friends and loved ones touched by this tragic disease.  The importance of self-exams and mammograms cannot be stressed enough, as early detection is currently our best defense.

So I decided to make Pink Ginger Macarons by adding a bit of ginger syrup to the macaron batter, and then made a chocolate ganache loaded up with the a sassy kick of ginger.  Even though I'm not much of a drinker, when a friend recently told me about an incredible ginger cognac liqueur, I knew I needed to get a bottle for my baking.  Either sipped at the end of a meal, or stirred into a bowl of melted dark chocolate, it is absolutely intoxicating, though it seemed to lose a bit of its pungency in the ganache.  That was quickly and easily rectified by grating a knob of fresh ginger over the bowl and incorporating all the spicy fresh ginger juice and pulp.  In no time, we had a killer filling for our lovely pink macs.  Unfortunately, "lovely" isn't quite what I ended up with this time.

After the success I had last time I made macarons, I knew I had to stick to using the Pierre Herme Italian meringue method.  I'm quite sure they would have turned out just fine if I had been focused on my macarons and nothing else, but as you can probably guess, such was not the case.  No, I was simultaneously working on dinner for hubby and a friend while trying to make finicky french cookies (seemed like a good idea at the time).  As time for the macaron process ran out, I had no choice but to put the batter into a piping bag, seal it up and set it into the fridge until the following day.  I figured this wouldn't be a problem, as Ken at HungryRabbitNYC had used a refrigerated batter for a previous month's challenge with spectaular results... what could possibly go wrong?  Well, for starters, his macs weren't made with the already thick Italian meringue.  When day two arrived and I finally had the time to devote to piping, drying and baking mon petit macarons, I was getting hand cramps just trying to pipe the batter onto the cookie sheets.  I walked away several times, partly out of frustration, but mostly to let the batter warm up a bit and make for easier piping.  An hour and an half later, I had three sheets filled with bright pink dots.  Only the dots were bumpy.  They were lumpy.  They were ugly.  I gave the ol' "rap the cookie sheets on the table sharply a couple of times" trick a go, but there was no improvement.  Finally, after waiting and speculating different fixes,  I grabbed a small spoon and a bowl of water and attempted to "smooth" the tops down a bit - they needed to at least *look* like macs, instead of pimply pink Hershey's Kisses.  I let them dry for a full 45 minutes before I baked them, but the fact of the matter is they were simply destined to be ugly macs.  When they finally came out of the oven, any happiness I felt over the success of having feet, was quickly over shadowed by the fact that my bright pink macs were now unmistakably flesh-coloured.  Pink Ginger macs had become Soylent macs in a matter of minutes.... not at *all* what I was going for. 

And, in case you were wondering...yes, they were also still bumpy and disfigured; thanks to the wet spoon trick, any water that hadn't completely dried before they went into the oven became a volcano-like vent for the hot batter to bubble up through and collect, giving a glimpse into what macarons may look like if they're not allowed to dry before baking.  Disappointed and defeated, I set the lumpy bumpy shells aside to be filled later.

But later never really came, at least not for these shells.  They were so unappetizing that I didn't even want to serve them to anyone.  So, into the food processor they went, to ground up and be mixed into meringue another day, hopefully reincarnated as the beautiful macarons they were meant to be.

As for the ginger ganache... warmed up and spooned over a bowl of ice cream, it is simply divine - and an excellent way to soothe your bruised baker's ego.

Happy Bakings All - I wish you better results than I had this month!

Funky Monkey Macarons

This month's MacTweets Challenge comes hot on the heels of my trip to Food Blogger Connect, in London. It was an incredible trip, one of the best things being tha I finally got to meet a few of my fellow MacTweeters like Cecilia with her One Vanilla Bean, Bethany and all of her Dirty Kitchen Secrets, Pam a.k.a. the Cooking Ninja, Sarah, who lives at the fabulous Maison Cupcake, the fabulous Mowie of Mowielicious fame, and the darling Meeta, who asks What's For Lunch Honey? In anticipation of this trip, however, I was most excited to finally meet the brilliant Jamie, one of our fearless MacTweets leaders, who writes beautiful stories about how Life's A Feast - and she is just as sweet and kind as I had hoped she would be.

For this month's challenge, Jamie & Deeba (who was unable to attend FBC) challenged us to "Walk on the Wild Side" with our wild animal inspired macarons. I have to admit, I was a bit stumped by this one for a while, if only because I don't always associate many wild animals with my food. If only I had seen this beautiful fella, sitting in the lobby of the Hempel Hotel in London, before I made my macs (he's the perfect embodiment of this challenge!)

A few days before I left for the conference, hubby was called away for a business trip, which meant I was on my own for a few days. Typical of moest people, we each have our different food likes & dislikes, and when we are apart, we tend to indulge in the things the other hates. When I am out of town, hubby gets to enjoy all the soup he wants (that's right - I'm a freak, I hate soup. Even the smell of it makes me gag), and when I'm on my own, I go and get myself a few bananas for simple treats like bananas & cream (a childhood fav), banana bread or bananas foster over ice cream. Spying them sitting on the counter one night, inspiration struck and the Funky Monkey Macaron was born...

I whipped up a batch of chocolate macaron shells, which turned out quite pale compared to previous batches of chocolate macs, and then got to work on making a delicious banana pastry cream for the filling. I dug through all of my recipe books, looking at recipes for banana cream pie, but every recipe simply layered slices of banana in the pastry cream-filled shell. This was not what I was looking for, so I decided to just add a single mashed banana to my favourite pastry cream recipe. That's when I discovered why the pie is made with slices... pastry cream with a banana blended in does not set up. I learned the hard way that the custard that normally firms up just enough to stay in place in a pie shell or pâte à choux becomes a delicious but runny mess when you add a mashed banana. I'll try making it again, adjusing the recipe to see if I can get it to gel, or if all else fails, next time hubby's out of town and I bake with bananas, I'll just blend them into chocolate ganache, or else take a lesson from Pierre Herme and add a tiny piece of banana in the centre.

So while they may not have turned out quite as pretty as I had hoped, they did turn out to be quite yummy. If anyone out there has a recipe for a tasty banana filling that actually sets up, I invite you to give this one a try, and let me know how it works out for you.

The recipes for both the macaron shells and the basic, non runny pastry cream can both be found in previous posts on this blog. Just click on the link and it will take you there!