Spencer's Macarons and Confections

Chocolate Macarons with Black Tea Buttercream

Macaron Batter

100 gr powdered sugar

60 gr almond meal*

25 gr unsweetened Dutch-process cocoa powder

2 large egg whites* faked aged by microwaving for 12 seconds at 20% power

Pinch of salt*

50 gr granulated sugar*

Black Tea Buttercream Filling

1 stick of butter

3 table spoons of Milk

Sugar

Black Tea

For Macaron

Preheat oven to 350º F (180º C).

In a food processor mix powdered sugar, almond meal, and coco to a fine well incorporated powder.

In a mixer whip egg whites and a pinch of salt while slowly incorporating granulated sugar (I use 50g the original is 65, i don’t like things super sweet). Whip eggs till they form stiff peaks.

Fold the dry goods into the egg whites in 2 parts, fold just enough to mix ingredients well.

Use pastry bag fitted with a plain tip and pipe out little even sized circles onto a Silplat.

Bake for around 14-18 min(around 14 min for 1 inch diameter circles), let cool, assemble treats.

For Filling

steep tea in 3 teaspoons of milk, whip room temp butter and add Black Tea Milk. Add confectioner sugar to taste.

Tiramisu Cake

(The Dark brown is espresso, and the light brown is kahula)

3 cups all purpose flour

2 tsp baking soda

1 tsp baking powder

1 tsp salt

3/4 cup butter, room temperature

1 1/4 cups sugar

3 large eggs

1 tsp vanilla extract

1/2 tsp of almond extract

1 1/2 cups milk

1/4 cup espresso

1/4 cup Kahlua

Preheat oven to 325

mix dry ingredients,

In a mixer cream butter and sugar,  then add eggs and extracts

Slowly mix in milk and dry ingredients until incorporated do not over mix.

Take out about 1/2 a cup and mix with coffee, and 1/2 a cup mix with kahlua.

Poor 1/2 of the batter in the bunt pan, then poor in coffee and kahlua mix,cover with remaining batter

Bake for 35-45 min until cake passes the needle test.

(not shown, I use Starbucks Via Instant coffee to make a quick coffee whipcream in my ISI whipper)

Pistachio and Cherry Torrone

Don’t remember exactly what went into this,

Melted 1/2 cup of sugar, 1/2 cup of honey with a little bit of water,

heated sugar mixture to 315 (remove a few degrees before 315 as the temp will continue to rise even after being removed from heat.)

meanwhile beat 2 egg whites to stiff peaks, whip sugar mixture with egg whites on low speed while adding Pistachios and Cherries.

Put out some corn starch on a clean surface and after the mixture has cooled down to a temperature that can be handled kneed and form to shape, let sit in corn starched pan or banking sheet.

Soft yummy nougat, salty and rich pistachios, sweet and tangy cherries how can you go wrong?

Marshmallows

I’ve been making marshmallows for a few years, these two are raspberry, and Maple Bacon. some other flavors made over the last few years are Espresso, Bacon, Carmel, Mint, Chocolate, Earl Grey, Irish Breakfast Tea, and some others.

Spice and Pumpkin Buttercream filling(Thanksgiving Macaroon 1)

Macaron Batter

90 gr powdered sugar

120 gr almond meal

1/8 teaspoon ground cloves

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 large egg whites faked aged by microwaving for 12 seconds at 20% power

50 gr granulated sugar

Pinch of Salt

Pumpkin Butter cream Filling

1 stick of butter

1/4 cup of pumpkin puree

pinch of salt

confectioner’s sugar to taste

For Macaron

Preheat oven to 350º F (180º C).

In a food processor mix powdered sugar, almond meal, and spices to a fine well incorporated powder, add more nutmeg or or cloves to give it some more spice

In a mixer whip egg whites, the pinch of salt, and slowly incorporating granulated sugar. Whip eggs till they form stiff peaks.

Fold the dry goods into the egg whites in 2 parts, fold just enough to mix ingredients well.

Use pastry bag fitted with a plain tip and pipe out little even sized circles onto a Silplat.

Sprinkle some crushed Pistachios on top for looks.

Bake for around 14 min, let cool, assemble treats. 

For Filling

Cream butter and pumpkin and salt add sugar slowly to taste

Pistachio Macaron and Chocolate Ganache Filling

Macaron Batter

90 gr powdered sugar

70 gr almond meal

55 gr of Pistachio

2 large egg whites faked aged by microwaving for 12 seconds at 20% power

50 gr granulated sugar

Pinch of Salt

Chocolate Ganache Filling

5 oz Semi-Sweet Chocolate

3 oz Butter

1/8 of a cup Water

For Macaron

Preheat oven to 350º F (180º C).

Pulverize Pistachio in Food Processor

In a food processor mix powdered sugar, almond meal, and Pistachios to a fine well incorporated powder.

In a mixer whip egg whites, the pinch of salt, and slowly incorporating granulated sugar. Whip eggs till they form stiff peaks.

Fold the dry goods into the egg whites in 2 parts, fold just enough to mix ingredients well.

Use pastry bag fitted with a plain tip and pipe out little even sized circles onto a Silplat.

Sprinkle some crushed Pistachios on top for looks.

Bake for around 14 min, let cool, assemble treats. 

For Filling

Melt Chocolate with water in double boiler, whisk in Butter and let cool

FAILURE… Cauliflower Macaron and coco filling turned Cauliflower and Almond cookie

This one was a failure, I realized it after Mixing the almond and powdered sugar. The mix was too wet and knew it wasn’t going set. Here is the Recipe anyways since it taste wonderful, and has a great pairing with the Caramelized Cauliflower and the dark coco. (The smells is wonderful if you like cauliflower)

Macaron Cookie Batter

90 gr powdered sugar

80 gr almond meal

50 gr of pulverized Caramelized Cauliflower

2 large egg whites faked aged by microwaving for 12 seconds at 20% power

50 gr granulated sugar

For Macaron Cookie

Preheat oven to 350º F (180º C).

Slice a 1/2 inch think piece of Cauliflower

Melt butter in a heavy pan and and caramelize/cook cauliflower in pan (Med-high heat for 4 min a side)

Pulverize the now caramelize cauliflower in a food processor

In a food processor mix powdered sugar, almond meal, and cauliflower stuff (forms a gooie mess)

In a mixer whip egg whites and slowly incorporating granulated sugar. Whip eggs till they form stiff peaks.

Fold the dry gooie goods into the egg whites in 2 parts, fold just enough to mix ingredients well.

Use pastry bag fitted with a plain tip and pipe out little even sized circles onto a Silplat.

Bake for around 18 min, let cool, Dust dark coco on it.

Roasted Sesame Seed Macaron with Root beer Butter-cream

Macaron Batter

100 gr powdered sugar

90 gr almond meal

25 gr of Sesame Seed

2 large egg whites faked aged by microwaving for 12 seconds at 20% power

50 gr granulated sugar

Root beer Butter-cream Filling

Root beer flavor/syrup

Powder Sugar

Butter

Food Coloring

For Macaron

Preheat oven to 350º F (180º C).

Roast Sesame Seeds in a toaster oven

Pulverize Sesame Seed in Food Processor

In a food processor mix powdered sugar, almond meal, and Sesame Seeds to a fine well incorporated powder.

In a mixer whip egg whites and slowly incorporating granulated sugar. Whip eggs till they form stiff peaks.

Fold the dry goods into the egg whites in 2 parts, fold just enough to mix ingredients well.

Use pastry bag fitted with a plain tip and pipe out little even sized circles onto a Silplat.

Sprinkle some Sesame Seeds on top for looks.

Bake for around 14 min, let cool, assemble treats. 

For Filling

Mix Butter, Powdered Sugar, and Root beer extract to taste, use food color to what ever color you want.

Grapefruit Macaron with Raspberry Jam filling

Macaron Batter

115 gr powdered sugar

110 gr almond meal

25 gr Grapefruit Zest(zest from 3 large grapefruit for me)

2 large egg whites faked aged by microwaving for 12 seconds at 20% power

50 gr granulated sugar

Raspberry Jam

I used jam my family gets from a place in Bear Lake MI,

For Macaron

Preheat oven to 350º F (180º C).

In a food processor mix powdered sugar, almond meal, and Grapefruit zest a fine well incorporated mix(will be sort of wet).

In a mixer whip egg whites and slowly incorporating granulated sugar. Whip eggs till they form stiff peaks.

Fold the dry goods into the egg whites in 2 parts, fold just enough to mix ingredients well.

Use pastry bag fitted with a plain tip and pipe out little even sized circles onto a Silplat.

Bake them around 14 min, let cool, assemble treats. 

*NOTE* for me only a few did not crack, think of adding a touch of corn starch to the eggs maybe to stop them from cracking or bake longer at a lower temp ( my guess would 220 for 20+ min?)

For Filling

By or make ur own Jam…

Bacon Macaron with Ketchup and Sriracha

Bacon Macaron with Ketchup and Sriracha

Macaron Batter

90 gr powdered sugar

60 gr almond meal

25 gr of pulverized bacon bits

10 gr of bacon powdered

2 large egg whites faked aged by microwaving for 12 seconds at 20% power

50 gr granulated sugar

Ketchup and Sriracha Filling

Ketchup

Sriracha Sauce

For Macaron

Preheat oven to 350º F (180º C).

Pulverize the bacon bits and the bacon powder in a food processor.

In a food processor mix powdered sugar, almond meal, and bacon stuff to a fine well incorporated powder.

In a mixer whip egg whites and slowly incorporating granulated sugar. Whip eggs till they form stiff peaks.

Fold the dry goods into the egg whites in 2 parts, fold just enough to mix ingredients well.

Use pastry bag fitted with a plain tip and pipe out little even sized circles onto a Silplat.

Bake for around 14-18 min, let cool, assemble treats. Watch these ones carefully, cooking time is weird with the different fat content of the bacon.

For Filling

Mix Ketchup and Sriracha, add corn starch if u want to thicken it. (don’t add too much Sriracha!)