I think I’ve finally cracked the code on these tricky little cookies. These Kelly green macarons with Irish whiskey buttercream filling are some of the best I’ve ever made. Here’s the recipe I’ve developed that seems to work best for the type of ground almonds and eggs available near me, the humidity of where I live, and my conventional gas oven.
for the macarons
- 1 cup ground almonds (as finely ground as you can find)
- 1½ cups icing sugar
- 3 large egg whites, at room temperature
- 1/3 cup sugar
- 1 tsp high quality vanilla extract
- 1 tsp Kelly green gel food colouring
for the buttercream
- 7 tbsp unsalted butter, softened
- 3 tbsp water
- 3 tbsp sugar
- 1 egg, at room temperature
- 2 tbsp good Irish whiskey (The buttercream won’t taste like whiskey, but rather like the tasting notes of the whiskey, so a better whiskey will produce a better, richer, more interesting flavour in the buttercream.)
for the macarons
- Prepare your parchment sheets by drawing 1″ circles, ½” apart across the entire sheet (or using silicon baking mats with the circles already printed on them) and placing them on a large flat surface suitable for drying your batter, like a dining table. You will need 2-3 half sheet pan size pieces.
- Sift ground almonds and icing sugar, together, twice. Set aside.
- In a large stainless steel mixing bowl, beat egg whites with a hand or stand mixer on high speed until you have a foam with no liquid remaining.
- Slowly add the sugar while continuing to beat the egg whites. Beat on high speed until the egg whites reach stiff peaks. You’ve made meringue!
- Add vanilla and gel colouring and beat in until colour is fully incorporated.
- Fold your almond and icing sugar mixture into the meringue in two parts.
- Here’s the part that takes practice: it’s time for the macaronnage. With a spatula, spread the batter, with some force, against the side of the bowl. Then scoop it up by running the spatula along the side of the bowl again and try to flip it all over and sort-of lightly smack it back into the bottom of the bowl. Gather the batter up again and repeat 15-20 times. It takes some time to figure out the best way to do this, don’t be afraid to play around with it. When doing the macaronnage correctly, repeating more than 20 times can result in oily, blotchy macarons, but I’ve found that doing it incorrectly doesn’t count towards this limit. If you are doing it right, the batter will take on a noticeable and somewhat sudden change in consistency, this means you are about half-way to that limit. When finished, the batter should be thickened and drip slowly from the spatula. You will have to pipe it onto your baking sheets/mats and it won’t work if the batter is too runny. This is the technique that defines macarons, this is what makes mastery of them impressive.
- For perfectly round macarons, use a large, 0.4″ plain tip with a pastry bag, or do it the lazy way and cut a corner off a zip top bag for mostly round macarons. Twist (or don’t yet cut) the bag at the tip and place it, tip side down, in a tall glass. Fill with your batter and twist, close or clip the other end to help keep the messy batter moving in the right direction. Pipe the batter into the centre of the circles on your sheets/mats and stop before reaching the edges as the batter will spread out a bit.
- Once finished piping, carefully pick the sheets/mats up and drop them back on to the table from a high of a couple of inches. The theory is that this helps the cookies keep their round shape and form the little bubbles (the pied) when you put them in the oven.
- Leave the cookies on the table, uncovered, for 15-30 minutes to dry. This is a good time to preheat your oven to 350°F. You will know the macarons are dry when they look smooth and are no longer sticky to the touch.
- Place an oven rack in the centre of your oven. Place a sheet of macarons on two doubled up sheet pans (this will stop the bottoms from getting too hot, resulting in cracked macarons) and bake for about 15 minutes. Rotate the pan half way through baking. It can be hard to tell when the macaron are done. I pull them out when the kitchen smells sweet and the cookies look crisp and have just started to brown ever-so-slightly.
- As soon as the parchment sheet/baking mat is cool enough to handle, take it out of the pan with all the cookies on top and place it on a cooling rack. The macarons will be too sticky to remove from the sheet/mat now; once cooled, they should peel off easily. I usually wait a few minutes for the pans to cool a bit and for the oven to come back to a steady temperature before moving the next sheet to the pans and baking the next round.
for the buttercream
- Make sure the butter is soft enough for you to press your finger into. On a cold, winter day, this may mean cutting it into pieces and warming it up slightly in the microwave or oven – still warm from your macarons. Cream the butter in a medium sized bowl. Set aside.
- Break the egg into a large heat-resistant mixing bowl and beat lightly with a hand mixer. Set aside.
- Add water and sugar to a small saucepan and place over medium-low heat. Bring to a simmer and stir until thick and syrupy, about 7 minutes. You’ve made simple syrup!
- Slowly pour your simple syrup into the beaten egg while beating with a hand mixer on as high a speed as you can without flinging syrup everywhere, remember it is hot and sticky. Once all the syrup is in, beat the mixture on high speed, slowly reducing speed until it is white, thick, and the bowl is no longer hot.
- Add the butter to this mixture in two or three parts and beat on medium speed until fully incorporated and creamy. If you are like me, the buttercream will split now. If continuing to beat doesn’t bring it back together, it has likely become too cold. Pop it in the warm oven for a 30 seconds and try beating it again. Continue doing this until it comes together.
- Add the whiskey and beat until mixed in.
- Now pipe the buttercream between two cookies and enjoy your hard work!
All photos by me.
It recently came up, over dinner, that my friends had never seen The Big Lebowski. With this wrong needing to be righted as quickly as possible, we made plans to watch it together the following weekend. Of course, my husband and I informed them that White Russians were required viewing accessories. They were apprehensive about a cream based cocktail but agreed to let me push them out of their comfort zones.
There was a problem with the plan, however: I couldn’t put my money where my mouth was because I have a moderate-to-severe coffee allergy and can’t drink Kahlua. Slightly disappointed that I’ll never know what a real White Russian tastes like, I spent the past week developing a new cocktail, inspired by the classic, so I could join in with the fun.
After some research, I decided the closest swap for coffee liqueur would be chocolate liqueur. I was hoping to find a dark coloured chocolate liqueur to best mimic the look of a Kahlua cocktail, but discovered the only thing available in my area is a clear creme de cacao – so that’s what I used. I didn’t want to be creating what would be, essentially, hard chocolate milk, so I added some kirsch to make things a little more interesting. The result is a decadent, surprisingly smooth and refreshing cocktail that’s just perfect for Valentine’s Day!
Chocolate Cherry White Russian
- 1 oz vodka
- ½ oz Kirsch (or other cherry brandy)
- 1 oz creme de cacao
- 1½ oz half & half cream
- Add all ingredients to a shaker with ice and stir until chilled and thoroughly combined.
- Fill an old fashioned glass with a handful of fresh ice and strain mixture over. Serve immediately.
All photos be me.
I love making macarons. I’m still tinkering with ingredients and practising my macaronage (the specific technique by which you mix your batter) and have yet to master this tricky French cookie, but I think I get a little better with every attempt. My favourite thing about making them is coming up with new flavours to try. My husband suggested a chocolate chili vibe a few months ago and I recently realized it would be perfect for Valentine’s Day! I had been sitting on the idea because I wasn’t quite sure how to represent each flavour. I thought about cocoa cookies, spicy jelly filling, chocolate chili chai buttercream, using a fresh chili puree to flavour the cookie, and garnishing a vanilla cookie with cayenne powder or fresh chilies but I ultimately decided to keep it simple with a bright red, spicy, cayenne powder flavoured cookie and bitter, dark chocolate ganache filling. The result is a slightly sweet, seductively spicy, adult cookie.
I used Hisako Ogita’s basic macaron recipe from I Love Macarons and added 1 tsp cayenne powder to the dry ingredients and a whole lot of red gel food colouring to the wet ingredients before mixing. I garnished with cocoa powder after piping the cookies onto silicon baking mats. Bitter ganache is shockingly simple to make, here’s how I do it:
- 100 ml whippingcream
- 3½ oz unsweetened baking chocolate
- Finely chop the chocolate and place in medium bowl with a tea towel underneath to protect your countertop.
- Bring whipping cream to a soft boil in a small pot.
- Pour the hot cream into the bowl with the chocolate and stir until the ganache is glossy.
- Cool to room temperature before spreading between cookies. Reheat using a double boiler if it becomes too cold to spread.
All photos by me.
I’ve been making some variation of this “lazy” lasagne all of my adult life. I call it lazy because it doesn’t involve any fancy bechamel or ricotta layers and doesn’t require you to make your own sauce completely from scratch. There’s still a long list of ingredients, lots of chopping and dicing to do and lots of opportunity to add love, but it’s not an all day affair. Adapting my recipe to be vegetarian, and then adapting it again to be packed full veggie protein sources, over the past few months has added a few more ingredients and steps, but I would still call it a happy medium between instant and scratch.
This lasagne is packed full of vegetarian-friendly protein sources and fibre. Switching my recipe from ground beef based to vegetarian has made it much more hearty, healthy and filling! With protein coming from the lentils, mozzarella, Parmesan (make sure you find vegetarian cheeses made without rennet, or just skip the Parmesan), veggie ground round, cottage cheese and kale, I would bet it comes pretty close to having as much protein as a regular meat lasagne, maybe even more.
High Protein Vegetarian Lazy Lasagne
Serves 4 as a main, 8 as a side.
- 1 cup red lentils
- 1 small onion, diced
- 1 green pepper, chopped
- 3 cups shredded mozzarella
- 4 spines of kale, leaves picked
- 1 clove garlic, minced
- 1 portion “veggie ground round”
- 3 cups prepared pasta sauce
- 1-3 tsp sriracha
- 1/3 cup vegetarian Parmesan
- 2 cups cottage cheese
- 3 springs of thyme
- 1 package fresh lasagna sheets
- Cook lentils according to package directions, set aside.
- Add garlic and onion to large pan with olive oil over medium heat. Cook until soft.
- Add green pepper and cook until soft.
- (Optional) Add a handful of sliced mushrooms at this point and stir in if you like, I don’t because I’m allergic.
- Place kale on top to wilt for two minutes.
- Add veggie ground round, break up and stir in. Heat through and then add cooked lentils.
- Remove from heat and stir in prepared pasta sauce. Season with sriracha and pepper.
- Preheat oven to 350 degrees Fahrenheit.
- Spread a large spoonful of this filling into the bottom of a 9×13 pan to prevent sticking.
- Form a layer of lasagna sheets in the pan. Spread 1/3 of filling on top. Sprinkle with 1/3 of mozzarella and Parmesan.
- Form a second layer of lasagna sheets and another 1/3 of filling. Sprinkle again with another 1/3 of mozzarella and Parmesan.
- Form a third layer of lasagna sheets. Mix thyme into the cottage cheese and spread on top.
- Form the final layer of lasagna sheets and filling. Top with remaining mozzarella and Parmesan.
- Cover the lasagne with foil and bake on the centre rack for 35 minutes (or according to the pasta package instructions).
- Remove foil and bake for another 5-10 minutes, or until cheese is browned and bubbling.
- Let stand 10 minutes before serving.
All photos by me.