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Peach Ginger Macaron

25-30 macarons

Tanya Emerick (IG: @scarlet_nantes) / Owner, Scarlet Nantes Macaron, Seattle, WA; Photo by Scott Emerick

For the Peach Ginger Buttercream (makes about 1 1/2 cups enough to fill 25-30 macaron):
30-40 grams (2-3 tbsp.) The Perfect Purée Peach Ginger blend, thawed
112 grams unsalted butter, at room temperature
150 gram powdered sugar shifted
Americolor Maroon Gel Food Color
Method for the Peach Ginger Buttercream:
1. In a bowl of a stand mixer, mix the butter with a paddle attachment for a few minutes until light and fluffy.
2. Add the sugar 1/2 cup at a time and mix for 1-2 minutes before adding the next 1/2 cup of powdered sugar, this will create a light texture.
3. Once all the powdered sugar is incorporated, add Peach Ginger blend one tablespoon at a time until you have the consistency you want. If the mixture seems loose add just a little more powdered sugar 1 tablespoon at a time. If the mixture is thick add a little more of the Peach Ginger blend. At this point add a pinch of salt and mix again for a minute. The salt will help cut down the sweetness from the powdered sugar.
4. Taste and add another pinch of salt if desired. You should have a beautiful light pale yellow buttercream. I added one drop of maroon food color for contrast of color to the peach ginger jelly.
For the Peach Ginger Jelly:
200 grams The Perfect Purée Peach Ginger blend, thawed
3 gelatin sheets
Method for Peach Ginger Jelly:
1. To prepare the jelly, soak the gelatin leaves for 5 minutes in cold water to soften.
2. Warm the Peach Ginger blend in a saucepan over medium heat.
3. Drain and dry the gelatin and add to the warm purée.
4. Pour the purée into a square 7” x 7” dish lined with cling film. Refrigerate for at least an hour to set.
5. Once set and ready to assemble macaron, turn the jelly square out onto a cutting board and cut small squares (1.5-cm) to fit in the center of your macaron. Alter-natively, the jelly can be put into a pastry bag instead of cutting jelly squares. This gives more control over the amount of jelly you add to the center of your macaron.
For the Ginger Macaron Shell:
142 grams almond flour
234 grams powdered/confectioners sugar
125-135 grams (about 4 egg whites) at room temperature (Note: save the yolks to make a flavorful curd)
100 grams superfine (baker’s) sugar
Pinch of cream of tartar to stabilize the meringue
1 tsp. ginger powder
1 drop red gel food color or IndiaTree natural colors. (You can add more until desired color is achieved using no more than 8 drops of food color total as this will increase the moisture in the macaron batter).
Method for the Ginger Macaron Shell:
1. Move the oven rack to the lower third of the oven and preheat the oven to 315°F. This may vary depending on your oven and its hot spots. If you have a convec-tion fan that blows low the fan will create an even heat.
2. Clean and dry your mixer and whisk attachment by wiping the mixing bowl and whisk with vinegar or lemon juice to alleviate traces of residual fats from prior use, liquids and fats can deflate the egg whites.
3. In a food processor, combine the almond flour, ginger powder and confection-er’s sugar, then process for about a minute until as fine as possible, without over processing as the almonds will release oils and start to clump. Pass this mixture through a fine-mesh sieve into a bowl or onto a piece of parchment pa-per. Discard any large pieces. If there is more than a tablespoon of almond flour piece, process those pieces and sift again.
4. In a stand mixer with the whisk attachment, combine the egg whites, cream of tartar, and superfine (baker’s) sugar. Beat slowly at first, then increase speed to medium for 2 minutes. Increase speed to medium-high, and beat for 2 minutes. Then beat on high 2 minutes more or until the mixture holds stiff, glossy peaks when you lift the whisk from the bowl. Take care not to over-whip the egg whites as they will become grainy.
5. Add your desired food coloring one drop at a time and beat on medium speed for 30 seconds, again being careful not to overmix. Remove the bowl and wire whisk. Gently add the dry ingredients to the whipped egg mixture. Fold in the dry ingredients (the macaronage process) just until the batter flows like lava, approx-imately 35 to 45 strokes. Keep in mind that the number of times needed to fold the macaron batter and how long it takes can depend on a variety of factors like meringue stiffness, folding pressure, climate, ingredients and equipment used.
6. To test if your macaron batter is the correct consistency, pull some of the batter away with your rubber spatula and form a figure 8, count to 30 seconds, the macaron “ribbon” of batter should fall back onto the batter and be smooth. If there are still peaks, fold the batter a few more times and keep doing the 30 sec-ond test. Macaron shells with peaks are still delicious but you want to go for a nice smooth shell.
7. Once your macaron batter is the correct consistency “like lava”, rest a pastry bag, fitted with a 3/8” round (Ateco #804) tip and top-folded over by a few inches, in-side a glass or pitcher, tip-side down. Using a silicone spatula, transfer the batter to the pastry bag. Line two heavy baking sheet pans with a Silpat or parchment paper. To keep the parchment paper from lifting when piping the macaron cir-cles, dab a little bit of the batter remaining in the bowl onto the corners of the baking sheets, then line the sheet tray with the parchment paper.
8. With the piping tip 1/2″ above one of the lined baking sheets, pipe some batter into a 1” round, then swirl tip off to one side. Repeat, spacing the rounds 1 inch apart.
9. Tap sheet trays firmly against the counter 1 or 2 times to release air bubbles in the batter. Bake one sheet of macarons at a time, rotating halfway through, until risen and just set, about 10-13 minutes. To test if the macaron shells need more baking time, gently press the top of the shell. If it gives, the shell needs one more minute of cooking time. Once baked transfer the baking sheet to a rack and let cool completely.
10. Once the macaron shells are cool, pipe or spread approximately 1 tablespoon of Peach Ginger buttercream on the flat sides of half of the macaron shells. Tanya uses an Ateco 806 French star tip to pipe the Peach Ginger buttercream, then add a square of Peach Ginger Jelly.
11. Quickly top each filled macaron cookie shell with one of the remaining macaron shells. The best way to top the shell is with a twisting motion instead of just pressing down flat. The twisting motion with adhere the top shell to the bottom shell without cracking either shell. The buttercream will hold the two shells together but do work quickly or only fill a few shells at a time as the buttercream can dry and then won’t stick to the top shell.
12. Place all the macarons on a sheet tray, wrap in plastic wrap, and refrigerate. The macarons will be best the next day after maturing in the refrigerator. Macarons are best eating within two days. Or, you can freeze macaron for a later date, making sure to let the macaron come to room temperature by gently bringing from frozen to room temp.