Refreshing Mojito Macarons By Pastry Chef Tracey Oshiro
Refreshing Mojito Macarons
By Pastry Chef Tracey Oshiro
Macarons are wonderful to bring to picnics at an outdoor concert, theater or just a fun time out on the beach. But what's even better is having a favorite cocktail package in a macaron that is easily carried in a picnic basket.
Mojito Macarons are refreshing with a hint of mint and lime and of course rum and can bring a little sweetness to the end of a picnic lunch or dinner.
These little gems are also a great dessert after indulging in a heavy plate BBQ of ribs, potato salad and coleslaw. They bring just the right sweetness without being too filling.
Mojito Macarons (Base Recipe)
ALL INGREDIENTS MUST BE WEIGHED OUT
Ingredients:
5.5 ounces powdered sugar
5.5 ounces almond flour or meal
4.2 ounces egg whites, room temperature
3-1/2 ounces granulated sugar
Zest of one lime
2 teaspoon of mint tea
1 teaspoon Triple Sec
Food color (powder only)
Pinch of Cream of Tartar (Stabilizer, optional)
Procedure:
Preheat the oven to 300 degrees. Prepare parchment paper macaron templates. Line baking sheets with parchment paper and templates.
With a mortar and pestle or spice grinder, grind the mint tea to a fine powder and measure two teaspoon for the macaron batter
Sift the powdered sugar and the almond flour in the large bowl.
In the bowl of a stand mixer fitted with a whisk attachment, whisk whites and sugar on medium speed until foamy, add flavor and color and go to high speed until stiff peak.To complete the “macaronnage” step, sift the almond flour mixture one-third at a time over the egg white mixture and fold using a large spatula until mixture is smooth and shiny. Once all the almond flour mixture is incorporated, check for the correct consistency – the batter should be nicely firm and drip slowly from the spatula. Add mint tea powder and fold a couple times.
Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip (#3) and pipe1-1/3-inch rounds on parchment-lined baking sheets.
Tap each baking sheet on the work surface to release trapped air. Let stand at room temperature for 15 to 30 minutes. Check for a slight crust to form – macarons should not stick to fingers when lightly touched.
Bake one sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10-15 minutes. If the macarons are still soft inside, lower the oven to 200 degrees, and bake for a few more minutes.
Let macarons cool on sheets for 2 to 3 minutes and transfer to a wire rack to cool completely before filling.
Mojito Filling
Yield: 2 cups
Ingredients:
9-12 ounces powdered sugar, sifted
6 ounces unsalted butter, softened
3 tablespoons of Rum
2 tablespoons of heavy cream
Zest of ½ Lime
Procedure:
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and heavy cream until smooth and fluffy. Add Rum. Gradually add powdered sugar. Beat just until blended. Pipe between two macarons.
If the cream is too soft or runny to pipe, beat in more sifted powdered sugar.
Tracey Oshiro is a Pastry Chef Instructor at the Le Gourmet Culinary in Orange, Ca. She specializes in french macaron. Her passion is to learn new cooking techniques across the globe.