Thursday, December 10, 2015

Chanukah Macarons




Whose idea was it to have an eight-day holiday centered around greasy foods?

I already feel ill. And my Instagram feed is starting to fill up with kale soups from fellow members of the tribe who are ready to go on a juice cleanse just four days into this holiday.


Jews around the world mark the festival of Chanukah by eating oily foods like jelly doughnuts, called sufganiyot, and fried potato pancakes, called latkes. If this seems odd to you, you probably spent the weekend driving around with a tree tied to your car roof. I could Jewsplain the whole thing, but basically...

They tried to kill us, we survived, let's eat. (Applies to most Jewish holidays.)


But, seriously, who would actually eat a jelly doughnut any other week of the year? What is that red gloop in the middle? What fruit makes jelly that glows in the dark?

I went to the best kosher bakery and got a few of every kind. Even the kids were unenthusiastic.


So, I whipped up these Chanukah macarons and used raspberry jam in the buttercream. See, it's kinda like a jelly doughnut! I happened to have candy melts and molds around, but gelt toppers are super cute.



This "recipe" is more of a concept. Basically, you take your plain macaron shells, top with gelt, and fill with frosting mixed with jam. But, if you were looking for something more specific, I'm happy to oblige.

(But only if you buy a scale. You just can't make macarons without one.)


Chanukah Macarons

Yield: 24 4cm filled macarons
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Ingredients

For the Macarons:
72g egg whites
36g granulated sugar
1/4 teaspoon powdered egg white (optional)
60g blanched almond meal
115g powdered sugar
pinch of salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

For the Filling:
12 tablespoons unsalted butter, softened (170g)
8 oz marshmallow fluff (227)
1 cup powdered sugar (120g)
1/4 cup seeded raspberry jam

Optional Decorations:
Gelt
Candy melts

  1. Beat egg whites, granulated sugar, and powdered whites at medium speed (KitchenAid 4) for three minutes. Increase speed to medium-high (KitchenAid 7) for three more minutes, then up to high (KitchenAid 8) for a final three minutes. Add vanilla and almond extracts and any gel coloring you desire, then beat at top speed for an additional minute.
  2. While eggs are whipping, sieve together almond flour, powdered sugar, and salt. When meringue is ready, fold the dry ingredients into it until the mixture has a texture like lava. You'll know you're there when you can a drop of batter settles back into the mixture within thirty seconds.
  3. Pipe 1.25" rounds, 1" apart on a baking sheet lined with a silicone baking mat or parchment. I use this template underneath as a guide. After piping, take the tray and bang it very forcefully on the counter to knock out all the bubbles. Do not skip this step - it is much more important than resting the macarons!
  4. Preheat the oven to 300˚ (280˚ convection). Rest the macarons for about 15 minutes on the counter while you make the buttercream. Bake one tray at a time for about 15 minutes. You will know they are done when you touch one with your finger and it feels solid, rather than wobbly.  
  5. Let the macarons cool in the pan for at least ten minutes before flipping over and filling.
  6. Beat softened butter for three minutes on medium high to aerate. Add in fluff, then powdered sugar. Finish with the jelly, but use your judgement about the quantity - the moisture content of jellies varies widely.
  7. Pipe or spoon frosting between shells. Decorate with gelt or melts, glued on with a dab of melted chocolate chips or melts. Let rest at room temperature for three hours, or overnight in the fridge. Serve at room temperature.

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