Happy Birthdays and more Macarons

 

 

Have you ever notice there are certain times during the year that I call a “Birthday Season”?  This happens when there is quite a few birthdays around the same time.  In my family it starts in August and it goes until December.  Most of my nieces and nephews were born after August but there is a few of them in April and June but not too many.  Today is my my nephew’s, whose nick name is Rolo, and aunt’s birthday.

My aunt is The Mother’s sister.  They are so close in age, you could consider them twins.  They even look alike.  My little cousin used to get confused which one was his mom.  Even recently one of my other cousins thought my aunt was The Mother.  I have an old pictures of the two of them.  I’ll update this if I am able to find it.  It is a picture of my lovely aunt and The Mother.  They look so much alike, it is slightly scary.  You just knew which one was The Mother by her lack of a smile.  Hopefully she won’t get mad if she reads this :D  Sorry mom. 

The other birthday is my nephew.  He is THREE.  How did that happen?!?! It was just yesterday when my cousin went into labor.  He looks exactly like his mom but built like his dad.  Lucky kid :D  He is also the only boy with my last name which is a huge deal.  He will be the one carrying on our name unless The Brother decides to have kids.  Hint hint. 

Unfortunately, I am unable to celebrate with both of them but they are in my thoughts.  I do get to see my nephew with the rest of The Father’s side.  Being Filipino, I feel weird if I don’t bring something.  I had some left over egg whites just waiting to be made into macarons.  So I made a chocolate macaron with a coffee butter cream. 

I have been doing my own twist to macarons.  Instead of almond flour, I have been making cashew flour.  I know it is not traditional but I like the saltiness it gives to the little cookies.  I know I’m strange. 

 

Chocolate Macarons with a Coffee Butter cream

(inspired by Cristina, from Buenos Aires to Paris)

Part 1

85g of Egg Whites

228g of Sugar

69g of Water

1g of Salt

Part 2

85g of Egg Whites – Aged for a couple of days

228g of Cashew flour (or finely grounded cashews)

228g of Confectionary Sugar

10g of Cocoa Powder

* I love this recipe since all the measurements are the same :D.

Directions

1. Let the egg whites sit to room temp. 
2. Once the egg whites is at room temp, please one of the sets in the mixing bowl with the salt.
3. Place the water and sugar into a small sauce pan and bring to a boil.  Let it go to a soft ball state.  I would have a temp but my thermometer broke so I have been guessing (do not do this).  I waited until it comes a little darker in color.  Again, use a good thermometer.
4. While that is cooking away, start whipping the first set of egg whites.  Start on low and gradually go to medium.  You need to achieve a nice foam stage. 
5. When the simple syrup is at the right temp, add it to the egg whites. 
6. Gradually increase the speed of the mixer until it is on high but do not go immediately to high. 
7. Whip the eggs until it reaches the almost stiff peak stage. 
8. While that is whipping, take the confectionary sugar, cashew flour, and cocoa powder and place it in the food processor.  This allows the mixture to be fully incorporated.
9. When the egg whites is at the soft peak stage, add the 2nd set of egg whites into the nut mixture.  Make sure it is fully incorporated. 
10. When the stiff peak stage is achieved, slowly fold in the nut mixture. 
11. When everything is incorporated, you could see if the being stages of a ribbon stage is achieved.  This is when the batter flows like a ribbon but you don’t want it to be too loose or it will spread quite a bit.  I generally move part of the mixture and if it goes back the the original position slowly, it is ready. 
12. Place the batter into a prepared piping bag.  I just cut the end and place part of the coupler.  I don’t actually use a tip.
13. Pipe out quarter size circles.
14. Let it sit for about 1-2 hours or until it is dry to touch.
15. Pre-heat the oven to 310F with a baking sheet.  I use a double baking sheet to achieve the famous feet.
16. I bake for 15 minutes and allow it to fully cool.
17. Assemble.

 

Butter Cream

1 Cup of Sugar

1/2 Cup of Water

2 Tbl of Corn Syrup

3 Eggs

1 Lb of Butter in 1/2 inch cubes

1 Pinch of salt

1/8 cup of Warm Water with 1 Teaspoon of Instant Coffee

Directions

1. Make the simple syrup by bring the water, sugar, and corn syrup to a boil. 
2. While that is boiling, take the eggs and salt and place it in the mixing bowl.  Begin whipping the egg until it because foamy at a medium speed. 
3. The simple sugar should be at a soft ball stage when added to the eggs.
4. Add the simple syrup to the eggs and increase the speed slowly to high. 
5. Continue whipping the eggs until it is doubles in size and reduces in temp. 
6. Turn off the mixer until the bowl goes into room temp. 
7. When the mixture has cooled completely, add the butter slowly. 
8. Add the coffee and water mixture.
9. Let the butter cream to whip until it is to the desired consistency.
10. Place in a piping bag with a star (or any) tip.

To Assemble

1. Match up the macarons to the corresponding size.  I don’t know why, I like this part.
2. Pipe out the filling and place the other cookie on the filling
3. Place in the fridge to sit for at least a day.
4. Serve

I also made maja blanca since my nephew is allergic to as many things as The Daughter.  That is coming in another post :D.