Grande Macaron (Plus a Video)

My friends, Denver and Meng Meng, started a media company called Enjoy. Denver is very active in the film world, and has worked with the production of major shows, like MasterChef Junior, as well as filming music videos! The husband and wife duo branched out to grow their personal brand, while doing what they love! 

 

https://vimeo.com/171320772

 

When Denver approached me about doing this video, I was nervous to say the least... He and Meng Meng were so friendly and supportive when sharing their vision and directing me through it. Nonetheless, there's a reason I stick to blogging. You can take a peek at the 30-second promo here:


For this video, I wanted to make something that is elegant and makes a statement. The grande macaron was a great way to do that! It's basically a giant macaron filled with mousse and garnished with raspberries.

Grande Macaron (makes about 3-5 macarons)
Shells
100g Almond Flour
110 g Confectioner's Sugar
15 g Cocoa Powder
50 g Granulated Sugar
70 g Egg Whites (2 large whites)
 
1. Pulse almond flour, cocoa powder, and powdered sugar in a food processor until very finely ground. Be careful not to grind too long, because it will release all of the oils, ruining your final product.
2. Sift the powder with a medium-mesh sieve.
3. Place the particles that are too large to fit through the sieve back into the food processor, pulse, and sift again. Throw out the excess pieces.
4. In a grease-free bowl, place your egg whites and sugar. Allow to sit for a few minutes to begin to dissolve.
5. Use grease-free beaters on high speed to whip the egg whites to stiff peaks.
6. Use a rubber spatula to fold the dry ingredients into the meringue until the batter moves slowly, like lava. If you run your spatula through it, it should fall together after 5-7 seconds.
7. Put the mixture into a piping bag fitted with a large round tip (3/8 inch). 
8. Pipe rounds that are about an inch apart onto a nonstick baking mat (silpat) that is placed onto a cookie sheet. 
9. Do this by holding the bag straight up about half an inch above the silpat, applying pressure to the bag until about 2-2.5 inches in diameter, stopping pressure, and then removing by moving hand in a very small circular motion to release the tip from the macaron shell. Make sure there is enough space to spread.
10. Rap your cookie sheet/sheet pan on the table a few times to make sure there are no bumps on the macaron shells.
11. Let rest until dry to the touch (about 30-45 minutes, longer on rainy days).
12. Preheat oven to 300 degrees F. If you have a convection oven, use convection.
13. Bake macaron shells on the second shelf of the oven for 20-25 minutes, until they do not wiggle when nudged.
14. Remove from oven and allow shells to cool completely before removing from the silpat.


Chocolate Mousse
3.75 oz Dark/Semi-Sweet Chocolate
4 oz Heavy Cream
.5 packet (.13 oz) Gelatin
.75 oz Water, to Bloom Gelatin
1.75 oz Sugar
.5 oz Water, to Melt Sugar
1.25 oz Egg Yolks
1 box Raspberries

1. Melt the chocolate in a heat proof bowl placed on top of a pot of boiling water (double boiler).
2.  Whip the heavy cream to soft peaks and set aside.
3. In a small container, mix gelatin and water and allow to bloom.
4. Begin whipping the yolks. You are looking to aerate them to a pale yellow.
5. As the yolks begin whipping, heat the sugar and water in a pan. Allow to boil and become slightly syrupy. The bubbles will start to linger slightly, but the sugar syrup will not become very thick or change color. You will probably cook the sugar for about 1 minute to get to this point.
6. Pour the sugar syrup very slowly into the yolks as you whip them. Be careful as it is extremely hot. This is best done in a standing mixer.
7. Once the sugar is poured in, melt the gelatin mixture. Pour the melted gelatin into the yolks. Keep the yolks whipping until completely cool.
8. Once cooled, fold the yolks into the chocolate.
9. Once combined, add the cream and mix until smooth. Allow to set in the fridge until it is no longer soft, and is completely set. This could be a few hours or overnight.

Assembly
1. Pair the shells by size.
3. Put the mousse into a piping bag with the same tip that you used to pipe the macarons.
4. Pipe the mousse into the center of the macaron. You want to hold the bag about 3/4 inch to one inch above the surface. Pipe leaving plenty of room for raspberries to go around.
5. Place fresh raspberries around the mousse, allowing it to hold them in place.
6. Put the other shell onto the top to create a "sandwich". 
7. Place in the fridge a few hours before to allow the flavors to develop.

The macaron definitely packs a wow factor, with great flavor. Chocolate and raspberry are the perfect pair, so I was definitely excited to try it!

If you ever have any film or photography needs, you definitely should consider Enjoy. They do corporate videos, events, weddings, and music videos. Enjoy also does social media management. I can attest to the difficulty of trying to manage social media while working full time. It's a great way to grow your audience, and can definitely benefit your site.

Be sure to check them out for all of your media needs!

Facebook: /enjoynewmedia
Instagram: @enjoynewmedia
Website: http://www.weareenjoy.com/ 
 

Dulce de Leche Macarons

Thanksgiving is around the corner!!! Basically a holiday revolving around food- a foodie's favorite ;) You can find a lot of great Thanksgiving recipes here on the blog. I haven't gotten to a turkey yet, but I'm sure you'll find lots of great sides and desserts to feast upon.

It's been a while since I've made a macaron-dedicated post. I actually was supposed to bring these to a church Thanksgiving potluck, but too many of them didn't turn out nice- sometimes my oven gives me a really hard time (ugh). Still, I managed to get at least a couple pretty ones.. I had to share the recipe because the flavor is great!

A lot of my recipes come together when I look through my fridge and find things that I don't know if I would use in my day to day food adventures. This recipe came together when I had some leftover buttercream from Helen's baby shower and sweetened condensed milk. Sweetened condensed milk makes the best dulce de leche. It's not your typical caramel- it's got a much deeper, creamier flavor that kind of makes your heart melt. Not to mention, it's a great "put it in a pot and forget about it" kind of recipe. 

Dulce de Leche Macarons (makes about 30)
Shells
100 g Almond Flour
120 g Confectioner's Sugar
50 g Granulated Sugar
70 g Egg Whites (2 large whites)
Orange, Green, and Red Gel Color

1. Pulse almond flour and powdered sugar in a food processor until very finely ground. Be careful not to grind too long, because it will release all of the oils, ruining your final product.
2. Sift the powder with a medium-mesh sieve.
3. Place the particles that are too large to fit through the sieve back into the food processor, pulse, and sift again. Throw out the excess pieces.
4. In a grease-free bowl, place your egg whites and sugar. Allow to sit for a few minutes to begin to dissolve.
5. Use grease-free beaters on high speed to whip the egg whites to stiff peaks. Add in the gel color. You want a very full color because the added almond flour and sugar will dull the color. You're looking for a light brown/caramel color.
6. Use a rubber spatula to fold the powdered sugar and almond flour into the meringue until the batter moves slowly, like lava. If you run your spatula through it, it should fall together after 5-7 seconds.
7. Put the mixture into a piping bag fitted with a large round tip (3/8 inch). 
8. Pipe rounds that are about an inch apart onto a nonstick baking mat (silpat) that is placed onto a cookie sheet. 
9. Do this by holding the bag straight up about half an inch above the silpat, applying pressure to the bag until about 3/4 inch in diameter, and then lessen the pressure as you drag backward. Once you reach the desired length, quickly move the bag in the opposite direction that you dragged it, to leave a smooth edge. Make sure there is enough space to spread.
10. Rap your cookie sheet/sheet pan on the table a few times to make sure there are no bumps on the macaron shells.
11. Let rest until dry to the touch (about 30-45 minutes, longer on rainy days). Sprinkle a small amount of flake sea salt on the dried shell.
12. Preheat oven to 300 degrees F. If you have a convection oven, use convection.
13. Bake macaron shells on the second shelf of the oven for 14-17 minutes, until they do not wiggle when nudged.
14. Remove from oven and allow shells to cool completely before removing from the silpat.

Buttercream Filling
1 can Sweetened Condensed Milk
1 Egg White
1/4 cup Sugar
1/4 cup Butter

1. Carefully place the can of sweetened condensed milk into a pot of gently boiling water- do not remove the condensed milk from the can. You will want to boil the can for about 2.5 hours. Make sure you put the can on its side, and keep adding water to cover the can.
2. Once the time has finished, remove the can from the water with a slotted spoon or tongs, and allow the condensed milk to cool to room temperature. Do not open the can until it is cooled. 
3. Fill a pot with some water and begin to boil.
4. Place the egg white and sugar into a medium sized, heat proof, grease-free bowl. Place the bowl on top of the pot of boiling water.
5. Stir until the sugar is completely dissolved (110 degrees F). Check by rubbing the mixture between your fingers to feel for sugar granules.
6. Mix on high speed to make a meringue.
7. When cool to the touch, add softened butter and mix until it comes together.
8. It will break apart and look like scrambled eggs. Continue to mix until it becomes a soft paste.
9. Once the dulce de leche is completely cool, fold about half into the buttercream. You may only need about half of the dulce de leche. Add more dulce de leche if you want more of the flavor.

Assembly
1. Pair the shells by size. You should have about 20 pairs of shells.
2. Put the buttercream into a piping bag with the same tip that you used to pipe the macarons.
3. Pipe the buttercream so that it is covering about 1/2 of the surface of the bottom of the shell.
4. Put the pairs together to create a "sandwich". 
5. Place in the fridge overnight to allow the flavors to develop.

6. Let the macarons come to room temperature before you serve them.

This is a recipe that is sure to impress. the little bit of saltiness adds a perfect depth to the sweet cookie. If you don't have time to make the macarons, you can always use dulce de leche on toast, ice cream, milkshakes, cookies, brownies... really anything that you want to make even more delicious. It's unique, tasty, and simple!

Welcoming Baby Matthew!

This weekend, I was able to cater a baby shower for one of my friends from church! She's expecting her second- a little baby boy!! I was extremely excited to work with her to make some tea/brunch themed food for everyone who came to welcome baby Matthew!

One of the items on the menu was quiche! I was able to come up with 3 different flavors- caramelized onion, spinach and feta, and ham and cheddar. They were a great compliment to one another, and to the rest of the menu. I've included the recipe for the spinach and feta and ham and cheddar below!

You can get creative with the fillings for the quiche! The crust is a flaky pastry that greatly accompanies the rich egg custard filling. Any filling would go great with this!

Assorted Mini Quiche (makes 24)

Crust:
9 oz All Purpose Flour
1 stick Butter
3 tbsp Shortening
3 oz Cold Water

1. Cut the cold butter into small cubes (1cm x 1cm).
2. Put the pieces into the flour and salt. Make sure each cube is coated.
3. Press the butter to flat pieces. Add the shortening.
4. Rub the butter between your fingers to make flakes. Continue until the butter chunks are about the size of a pea.
5. Create a well in the center of the flour and pour your cold water into it.
6. Bring your flour towards the center of the well a little bit at a time, until it is completely incorporated.
7. Flatten your dough slightly and wrap it in plastic. Place in the fridge for about 30 minutes to 1 hour, until it is chilled.

Filling:
1 cup Milk
3 Eggs
2 Egg Yolk
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder

1. Lightly beat your eggs and yolks.
2. Add milk and seasoning.
3. Pour into a container with a pour spout, or a liquid measuring cup. 

Topping:
Spinach
Feta Cheese
Cheddar Cheese
Ham

1. Preheat the oven to 325 degrees F. Lightly grease two muffin tins.
2. Roll out your crust dough to about a quarter inch thick.
3. Use a 3 inch round cutter to cut out rounds.
4. Place the round into the muffin tin.
5. Press the dough into the bottom and sides of the tin. If you must re-roll the dough, be sure to chill it for about 15 minutes in between rolls. This is so the dough has a moment to rest and does not shrink.
6. Place spinach and feta cheese into to bottom of 12 crusts. You should tear the spinach to fit well into the crust.
7. Cut cheddar cheese and ham into small pieces, then place into the bottom of the remaining dozen crusts.
8. Pour the filling into the crust, filling almost to the top of each crust. You want to leave a short amount of space, just to prevent overflowing.
9. Bake the tarts for about 25-30 minutes, until the crust is golden and the custard is set.
10. Cool slightly and remove from the tins.

We had a few other great menu items to enjoy, too: scones and peach jam, tea sandwiches (egg salad, cucumber, and tomato), portabello and goat cheese spread with crackers, pumpkin cheesecake, cupcakes, and of course, macarons! We also had a fun blueberry spritzer for the ladies to enjoy. 

I loved getting the opportunity to serve Helen and her family and some of our friends before the arrival from baby Matthew! We are so excited to welcome him into the world!!! If you want to have a deliciowhso catered event, click the tab above, and be sure to contact me! I'd love to connect and work with you to make your event perfect! :)

Easter Egg Macarons

Happy Easter! I had a busy Sunday- starting at 6AM to prepare Easter brunch at the hotel, and then leading to a 4pm service at 4pointes church. It was a refreshing service filled with celebration and remembrance.

I brought some Easter egg-shaped macarons to church with me, and they were a big hit! These macarons are festive, delicious, and adorable! It's made almost the same way as any macaron, with a slightly different piping technique.

Vanilla Orange Easter Egg Macarons (makes about 30)
 Shells
100 g Almond Flour
120 g Confectioner's Sugar
50 g Granulated Sugar
70 g Egg Whites (2 large whites)
Orange and Red Gel Color

1. Pulse almond flour and powdered sugar in a food processor until very finely ground. Be careful not to grind too long, because it will release all of the oils, ruining your final product.
2. Sift the powder with a medium-mesh sieve.
3. Place the particles that are too large to fit through the sieve back into the food processor, pulse, and sift again. Throw out the excess pieces.
4. In a grease-free bowl, place your egg whites and sugar. Allow to sit for a few minutes to begin to dissolve.
5. Use grease-free beaters on high speed to whip the egg whites to stiff peaks. Add in the gel color. You want a very full color because the added almond flour and sugar will dull the color.
6. Use a rubber spatula to fold the powdered sugar and almond flour into the meringue until the batter moves slowly, like lava. If you run your spatula through it, it should fall together after 5-7 seconds.
7. Put the mixture into a piping bag fitted with a large round tip (3/8 inch). 
8. Pipe rounds that are about an inch apart onto a nonstick baking mat (silpat) that is placed onto a cookie sheet. 
9. Do this by holding the bag straight up about half an inch above the silpat, applying pressure to the bag until about 3/4 inch in diameter, and then lessen the pressure as you drag backward. Once you reach the desired length, quickly move the bag in the opposite direction that you dragged it, to leave a smooth edge. Make sure there is enough space to spread.
10. Rap your cookie sheet/sheet pan on the table a few times to make sure there are no bumps on the macaron shells.
11. Let rest until dry to the touch (about 30-45 minutes, longer on rainy days).
12. Preheat oven to 300 degrees F. If you have a convection oven, use convection.
13. Bake macaron shells on the second shelf of the oven for 14-17 minutes, until they do not wiggle when nudged.
14. Remove from oven and allow shells to cool completely before removing from the silpat.

Buttercream Filling
1 Egg White
1/4 cup Sugar
1/4 cup Butter 
1 tsp Vanilla Extract
1 cup Orange Juice

1. Fill a pot with some water and begin to boil.
2. Place the egg white and sugar into a medium sized, heat proof, grease-free bowl. Place the bowl on top of the pot of boiling water.
3. Stir until the sugar is completely dissolved (110 degrees F). Check by rubbing the mixture between your fingers to feel for sugar granules.
4. Mix on high speed to make a meringue.
5. When cool to the touch, add softened butter and mix until it comes together.
6. It will break apart and look like scrambled eggs. Continue to mix until it becomes a soft paste.
7. Add the vanilla extract.
8. Reduce orange juice in a frying pan until it becomes thicker- it will look like a puree or sauce.
9. Place the frying pan into the refrigerator to cool the orange reduction.
10. Add the orange reduction to the buttercream and whip until completely incorporated.  The buttercream may become broken like scrambled eggs again, but it will come back together.


Assembly
1. Pair the shells by size. You should have about 20 pairs of shells.
2. On the surface of the bottom of the shell, place a small pinch of apple butter in the center. It should be enough for a small surprise. 
3. Put the buttercream into a piping bag with the same tip that you used to pipe the macarons.
4. Pipe the buttercream so that it is covering about 1/2 of the surface of the bottom of the shell.
5. Put the pairs together to create a "sandwich". 
6. Place in the fridge overnight to allow the flavors to develop.

7. Melt white chocolate and pipe designs onto the macarons. Place them back into the fridge to set up.
8. Let the macarons come to room temperature before you serve them.

These macarons are interesting and fun. They're a great play on the classic creamsicle, with a fun twist. The piping technique takes a few tries to get just right, but it's worth practicing! How cute are these? Once again, Happy Easter everyone!

Spiced Apple Cider Macarons

I hope everyone had a wonderful Thanksgiving! I am so thankful for all of the support that this blog has had over the past year and a half. It's so exciting to see my growth throughout the time. I hope to continue to let my creativity flow through this blog!

Speaking of continuity, I actually used the apple butter that I made for last week's post to make these macarons! My cousin, Suzi was begging for some, so I figured I should oblige and made some delicious, seasonal spiced apple cider macarons! These macarons have a great apple flavor, with the homey cinnamon aroma. The little bit of spiced rum adds a depth to the ganache and cuts some of the sweetness.

Spiced Apple Cider Macarons (Makes about 20 Macarons)
Shells
100 g Almond Flour
120 g Confectioner's Sugar
50 g Granulated Sugar
70 g Egg Whites (2 large whites)
1/2 tsp Cinnamon

1. Pulse almond flour and powdered sugar in a food processor until very finely ground. Be careful not to grind too long, because it will release all of the oils, ruining your final product.
2. Sift the powder with a medium-mesh sieve.
3. Place the particles that are too large to fit through the sieve back into the food processor, pulse, and sift again. Throw out the excess pieces.
4. In a grease-free bowl, place your egg whites and sugar. Allow to sit for a few minutes to begin to dissolve.
5. Use grease-free beaters on high speed to whip the egg whites to stiff peaks.
6. Use a rubber spatula to fold the powdered sugar, cinnamon, and almond flour into the meringue until the batter moves slowly, like lava. If you run your spatula through it, it should fall together after 5-7 seconds.
7. Put the mixture into a piping bag fitted with a large round tip (3/8 inch). 
8. Pipe rounds that are about an inch apart onto a nonstick baking mat (silpat) that is placed onto a cookie sheet. 
9. Do this by holding the bag straight up about half an inch above the silpat, applying pressure to the bag until about 1 inch in diameter, stopping pressure, and then removing by moving hand in a very small circular motion to release the tip from the macaron shell. Make sure there is enough space to spread.
10. Rap your cookie sheet/sheet pan on the table a few times to make sure there are no bumps on the macaron shells.
11. Let rest until dry to the touch (about 30-45 minutes, longer on rainy days).
12. Preheat oven to 300 degrees F. If you have a convection oven, use convection.
13. Bake macaron shells on the second shelf of the oven for 14-17 minutes, until they do not wiggle when nudged.
14. Remove from oven and allow shells to cool completely before removing from the silpat.

Spiced Rum Ganache
8 oz White Chocolate
5 oz Heavy Cream
1 oz Spiced Rum
1 tbsp Butter

1. In a small pot, scald cream.
2. Place white chocolate in a bowl, and pour the hot cream over the chocolate.
3. Allow it to sit slightly, and then mix to incorporate completely.
4. Add butter to the white chocolate mixture when it is smooth, but not yet cool. Then, add the rum.
5. Allow the ganache to cool and set.
6. Once the ganache is thick, use a mixer to whip to medium peaks. Pipe immediately.

Apple Butter
3 Apples
1 tbsp Honey
1/2 tsp Cinnamon
1/4 tsp Salt
1/2 cup Water

1. Peel and core the apples.
2. Cut the apples into a medium dice and place into a medium saucepan.
3. Add the remaining ingredients and stir.
4. Cook over low heat for about 1.5 hours, stirring every 5 minutes.
5. Cook until the apples are very tender, and the water has evaporated out. However, do not let the apples dry out completely, as they will burn.
6. Use an immersion blender to break up the apples to a smooth consistency. It should look like a very thick applesauce.
7. If the apple butter is not thickened, return to the heat and reduce slightly.
8. Cool in a thin layer on a pan or a plate.

Assembly
1. Pair the shells by size. You should have about 20 pairs of shells.
2. On the surface of the bottom of the shell, place a small pinch of apple butter in the center. It should be enough for a small surprise. 
3. Put the ganache into a piping bag with the same tip that you used to pipe the macarons.
4. Pipe the ganache so that it is covering about 1/2 of the surface of the bottom of the shell.
5. Put the pairs together to create a "sandwich". 
6. Place in the fridge overnight to allow the flavors to develop.
7. Let the macarons come to room temperature before you serve them.

These macarons were a great way to cross-utilize the apple butter (although it is delicious on toast), and create a fun, seasonal flavor for the holidays! They taste reminiscent of warm apple cider on a cold day! Try these unique macarons- you won't regret it!

Berry Mint Mojito

A couple of weeks ago, I catered a bloggers brunch with some of Atlanta's top style bloggers at Lululemon. It was great to experience catering for the women, and it was awesome to be able to see their smiling faces upon eating the food.

One of the most popular items on the brunch buffet was the berry mint mojito! It's a beautiful summery drink that boasts fruity, refreshing flavors. It's easy to make, and makes a beautiful presentation to any guests you serve it to. The cocktail is very light, refreshing, and delicious!

Berry Mint Mojito (Makes 6)
1 cup Sugar
1 cup Water
8 Mint Leaves
6 oz White Rum
Strawberries
Raspberries
Blueberries
Blackberries
1 liter Sparkling Water

1. In a small pot, bring the sugar and water to a boil.
2. Tear the mint leaves a couple of times and add to the sugar solution.
3. Allow the sugar solution to cool completely. Then, strain into a vessel, such as a jar, to pour into glasses. Place the vessel with the solution into the fridge to make it cold.
4. Place a couple of each berry into the bottom of a highball glass with about an ounce of rum and an ounce of the sugar solution.
5. Use a muddler or the end of a wooden spoon to muddle the berries into the rum and sugar solution.
6. Add sparkling water to fill the glass, and add a few ice cubes to keep cold.
7. Garnish with a sprig of mint and serve immediately.

Not only is this drink simple and quick to make, it is entertaining to watch! It's a great way to spruce up a party- and show off your excellent bartending skills ;)

Now, for the brunch recap! This was actually my first delici-owh-so catered event, and it was actually pretty successful! The ladies seemed to enjoy the food, and the space was very well made for the type of event that Lululemon was hosting. At the brunch, people discussed visions and goals, which actually made me think about some that I have for this blog. This blog started out as a simple way to share my passion for food, and expand on it by honing my photography skills, and sharpening my writing skills. Of course, I will always have more to learn, but I think over the past year I've been developing more of a vision for myself as a blogger, but also as a professional. I hope to continue to be able to touch people's lives through my love of food, but in a more tangible way- through catering for them! I hope to get into doing desserts for small weddings and small events like this! I think this brunch was a small step to developing delici-owh-so as a brand. Still, there's much to plan and look into before I can make any of those goals a reality. Although that description sounds pretty vague, I hope it keeps all the readers on edge for what's to come! Anyways, here are some pictures from the brunch!

Spinach, Heirloom Tomato, and Goat Cheese Frittata

This frittata was very light, fluffy, and healthy! A perfect brunch option for any vegetarians out there!

Bacon Cheddar Biscuits- recipe here!

These biscuits are flaky, flavorful, and scream southern comfort! Simple and delicious!

French Toast with Orange Anglaise and Mixed Berries (Left); Desserts (Right)- Nectarine Mint Macarons, Coffee Chocolate Chip Cookies, Blueberry Muffins (click items for recipes!)

The macarons were the biggest hit for this event- and the recipe is posted on the blog! Be sure to check it out :)

Mimosa (left); Berry Mint Mojito (right)

These were very popular drink items that went perfectly for an afternoon brunch! :)

Photo By Futuristic Vintage

Me with the buffet :)

If you'd like your event to be delici-owh-so- catered, check out the box to the right! You can leave messages and ask about having your event catered by delici-owh-so! Not only do I cater brunches, but you can also special order custom macarons!

Nectarine Mint Macarons

Earlier today, I catered a bloggers brunch for Lululemon! It was a great experience, and I'll be posting more from it next week! One of the dessert items I made for the brunch was this macaron! It's a refreshing macaron with a mint white chocolate ganache and a tangy nectarine jam! Perfect for any summer party!

Nectarine Mint Macarons (Makes about 20 Macarons)
Shells
100g Almond Flour
120 g Confectioner's Sugar
50 g Granulated Sugar
70 g Egg Whites (2 large whites)
1/2 tsp Red and Yellow Gel Food Coloring

1. Pulse almond flour and powdered sugar in a food processor until very finely ground. Be careful not to grind too long, because it will release all of the oils, ruining your final product.
2. Sift the powder with a medium-mesh sieve.
3. Place the particles that are too large to fit through the sieve back into the food processor, pulse, and sift again. Throw out the excess pieces.
4. In a grease-free bowl, place your egg whites and sugar. Allow to sit for a few minutes to begin to dissolve.
5. Use grease-free beaters on high speed to whip the egg whites to stiff peaks.
6. As the meringue reaches stiff peaks, add food coloring until you reach the desired color.
7. Use a rubber spatula to fold the dry ingredients into the meringue until the batter moves slowly, like lava. If you run your spatula through it, it should fall together after 5-7 seconds.
8. Put the mixture into a piping bag fitted with a large round tip (3/8 inch). 
9. Pipe rounds that are about an inch apart onto a nonstick baking mat (silpat) that is placed onto a cookie sheet. 
10. Do this by holding the bag straight up about half an inch above the silpat, applying pressure to the bag until about 1 inch in diameter, stopping pressure, and then removing by moving hand in a very small circular motion to release the tip from the macaron shell. Make sure there is enough space to spread.
11. Rap your cookie sheet/sheet pan on the table a few times to make sure there are no bumps on the macaron shells.
12. Let rest until dry to the touch (about 30-45 minutes, longer on rainy days).
13. Preheat oven to 300 degrees F. If you have a convection oven, use convection.
14. Bake macaron shells on the second shelf of the oven for 14-17 minutes, until they do not wiggle when nudged.
15. Remove from oven and allow shells to cool completely before removing from the silpat.


Whipped Mint Ganache
6 oz White Chocolate
3 oz Heavy Cream
3 Mint Leaves

1. In a small pot, scald cream.
2. Place white chocolate in a bowl, and pour the hot cream over the chocolate.
3. Allow it to sit slightly, and then mix to incorporate completely.
4. Finely chop the mint leaves and add to the white chocolate ganache. 
5. Allow the ganache to cool and set slightly.
6. Once the ganache is thick, use a mixer to whip to medium peaks. Pipe immediately.

Nectarine Jam
2 Nectarines
1/4 cup Sugar
1 oz Water

1. Cut nectarines into small pieces. They do not need to be exact.
2. Place into a pot with sugar and water.
3. Heat on low to medium heat and mix occasionally to avoid burning.
4. Heat until the nectarine is soft and can be crushed easily with a spoon.
5. Pour the mixture into a food processor and pulse a few times to ensure there are no large pieces.
6. Allow the mixture to cool completely before you pipe into the macaron shell. You can speed up the process in the fridge in a thin sheet.

Assembly
1. Pair the shells by size. You should have about 20 pairs of shells.
2. On the surface of the bottom of the shell, place a small pinch of jam in the center. It should be enough for a small surprise. 
3. Put the ganache into a piping bag with the same tip that you used to pipe the macarons.
4. Pipe the ganache so that it is covering about 1/2 of the surface of the bottom of the shell.
5. Put the pairs together to create a "sandwich". 
6. Place in the fridge overnight to allow the flavors to develop.
7. Let the macarons come to room temperature before you serve them.

Though the thought of nectarine and mint seems a little strange, the combination is extremely refreshing and delicious! This was a huge hit at the brunch, and I'm sure it will be a hit with your friends as well! :)

Stay tuned for a full post on my first solo catering event next week!!!

Earl Grey Lavender Macarons

Here's another macaron post! These macarons are perfect for springtime- and make a beautiful gift! Mother's day is approaching, and these macarons are a great way to make mothers feel appreciated! Unfortunately my mom and my stepmom are back in Georgia and I'm not able to make them a batch of tea-infused macarons. These macarons are unique and luxurious, and will make any person feel special :)

Earl Grey Lavender Macarons (Makes about 20 Macarons)
Shells
100g Almond Flour
120 g Confectioner's Sugar
50 g Granulated Sugar
70 g Egg Whites (2 large whites)
1/2 tsp Purple Gel Food Coloring
1 tbsp Earl Grey Lavender Tea Leaves

1. Pulse almond flour and powdered sugar in a food processor until very finely ground. Be careful not to grind too long, because it will release all of the oils, ruining your final product.
2. Sift the powder with a medium-mesh sieve.
3. Place the particles that are too large to fit through the sieve back into the food processor, pulse, and sift again. Throw out the excess pieces.
4. In a grease-free bowl, place your egg whites and sugar. Allow to sit for a few minutes to begin to dissolve.
5. Use grease-free beaters on high speed to whip the egg whites to stiff peaks.
6. As the meringue reaches stiff peaks, add food coloring until you reach the desired color.
7 Use a rubber spatula to fold the dry ingredients into the meringue until the batter moves slowly, like lava. If you run your spatula through it, it should fall together after 5-7 seconds.
8. Put the mixture into a piping bag fitted with a large round tip (3/8 inch). 
9. Pipe rounds that are about an inch apart onto a nonstick baking mat (silpat) that is placed onto a cookie sheet. 
10. Do this by holding the bag straight up about half an inch above the silpat, applying pressure to the bag until about 1 inch in diameter, stopping pressure, and then removing by moving hand in a very small circular motion to release the tip from the macaron shell. Make sure there is enough space to spread.
11. Rap your cookie sheet/sheet pan on the table a few times to make sure there are no bumps on the macaron shells. 
12. Grind tea leaves in a coffee grinder.
13. Pinch some tea leaves and gently sprinkle it on one side.  
14. Let rest until dry to the touch (about 30-45 minutes, longer on rainy days).
15. Preheat oven to 300 degrees F. If you have a convection oven, use convection.
16. Bake macaron shells on the second shelf of the oven for 14-17 minutes, until they do not wiggle when nudged.
17. Remove from oven and allow shells to cool completely before removing from the silpat.
 
Earl Grey Lavender Ganache
4 oz White Chocolate
6 oz Heavy Cream
1 tbsp Earl Grey Lavender Tea

1. Scald half of the heavy cream in a small pot. Once it boils, remove from the heat and add the tea leaves.
2. Allow the cream to steep about 10 minutes.
3. Reheat to a boil and then pour through a fine sieve, over the white chocolate.
4. Gently mix the chocolate until the ganache becomes well incorporated.
5. Cover and place in the fridge to cool.
6. Once cold, place into a mixing bowl and whip to stiff peaks. The ganache should become lighter in color.

Assembly
1. Pair the shells by size. You should have about 20 pairs of shells.
2. On the surface of the bottom of the shell, place a small pinch of jam in the center. It should be enough for a small surprise. 
3. Put the ganache into a piping bag with the same tip that you used to pipe the macarons.
4. Pipe the ganache so that it is covering about 1/2 of the surface of the bottom of the shell.
5. Put the pairs together to create a "sandwich". 
6. Place in the fridge overnight to allow the flavors to develop.
7. Let the macarons come to room temperature before you serve them.

I hope everyone has a great week! Comment below with any requests for an upcoming blog post! I will try my best to make it happen! 

Strawberry Champagne Macarons

These macarons are luxurious, flavorful, and colorful. The bright pink is perfect for springtime! Sadly, I was preparing these on a rainy day... The humidity affected the rise, so the macarons didn't have a great foot. Try to prepare these on a dry day so that the shell does not crack, and the food will form nicely.

When making these macarons, be sure to make the ganache and jam at least 4 hours before you make the shell. I made mine the day before so that the flavors would have plenty of time to develop.

Strawberry Champagne Macarons (Makes about 20 Macarons)
Shells
100g Almond Flour
120 g Confectioner's Sugar
50 g Granulated Sugar
70 g Egg Whites (2 large whites)
1/2 tsp Red Gel Food Coloring

1. Pulse almond flour and powdered sugar in a food processor until very finely ground. Be careful not to grind too long, because it will release all of the oils, ruining your final product.
2. Sift the powder with a medium-mesh sieve.
3. Place the particles that are too large to fit through the sieve back into the food processor, pulse, and sift again. Throw out the excess pieces.
4. In a grease-free bowl, place your egg whites and sugar. Allow to sit for a few minutes to begin to dissolve.
5. Use grease-free beaters on high speed to whip the egg whites to stiff peaks.
6. As the meringue reaches stiff peaks, add food coloring until you reach the desired color.
7 Use a rubber spatula to fold the dry ingredients into the meringue until the batter moves slowly, like lava. If you run your spatula through it, it should fall together after 5-7 seconds.
8. Put the mixture into a piping bag fitted with a large round tip (3/8 inch). 
9. Pipe rounds that are about an inch apart onto a nonstick baking mat (silpat) that is placed onto a cookie sheet. 
10. Do this by holding the bag straight up about half an inch above the silpat, applying pressure to the bag until about 1 inch in diameter, stopping pressure, and then removing by moving hand in a very small circular motion to release the tip from the macaron shell. Make sure there is enough space to spread.
11. Rap your cookie sheet/sheet pan on the table a few times to make sure there are no bumps on the macaron shells.
12. Let rest until dry to the touch (about 30-45 minutes, longer on rainy days).
13. Preheat oven to 300 degrees F. If you have a convection oven, use convection.
14. Bake macaron shells on the second shelf of the oven for 14-17 minutes, until they do not wiggle when nudged.
15. Remove from oven and allow shells to cool completely before removing from the silpat.

Champagne Ganache
1/4 cup Heavy Cream
1/4 cup Champagne
8 oz White Chocolate

1. Place white chocolate into a bowl.
2. Heat the champagne and heavy cream until they boil.
3. Pour the hot cream over the white chocolate. Gently stir until combined.
4. Cover the ganache with a piece of plastic wrap. Allow the wrap to touch the surface of the ganache so a film does not develop.
5. Allow to cool in the fridge for at least 4 hours or overnight.
6. Then, whip the ganache on high speed until it thickens and holds peaks.

Strawberry Champagne Jam
8 oz Strawberries
1/4 cup Champagne
3 tbsp Sugar

1. Place the ingredients into a small pot.
2. Cook on low heat until the mixture becomes thick and pasty.
3. You want to be sure that almost all of the moisture is cooked out. When that happens, remove from heat and transfer to a container to cool. 

Assembly
1. Pair the shells by size. You should have about 20 pairs of shells.
2. On the surface of the bottom of the shell, place a small pinch of jam in the center. It should be enough for a small surprise. 
3. Put the ganache into a piping bag with the same tip that you used to pipe the macarons.
4. Pipe the ganache so that it is covering about 1/2 of the surface of the bottom of the shell.
5. Put the pairs together to create a "sandwich". 
6. Place in the fridge overnight to allow the flavors to develop.
7. Let the macarons come to room temperature before you serve them.

These macarons are the perfect gift for Mother's Day, Easter, or any springtime celebration. I hope everyone had a wonderful, restful Easter. 

Eggnog Macarons

Holiday season is almost over, but winter flavors have not yet left! Here's a creative way to use eggnog before they're taken off the shelves! It's been a long time since I've put up a macaron post, so I wanted to share a recipe that I made over the holidays. These macarons are complex with the spiciness of the cinnamon and nutmeg, the creaminess of the eggnog, and the sharp, subtle whiskey flavor.

Eggnog Macaron

Shells

100g Almond Flour
120 g Confectioner's Sugar
1/4 tsp Cinnamon
1/4 tsp Nutmeg
50 g Granulated Sugar
70 g Egg Whites (2 large whites)

1. Pulse almond flour, spices, and powdered sugar in a food processor until very finely ground. Be careful not to grind too long, because it will release all of the oils, ruining your final product.
2. Sift the powder with a medium-mesh sieve.
3. Place the particles that are too large to fit through the sieve back into the food processor, pulse, and sift again. Throw out the excess pieces.
4. In a grease-free bowl, place your egg whites and sugar. Allow to sit for a few minutes to begin to dissolve.
5. Use grease-free beaters on high speed to whip the egg whites to stiff peaks.
6. Use a rubber spatula to fold the dry ingredients into the meringue until the batter moves slowly, like lava. If you run your spatula through it, it should fall together after 5-7 seconds.
7. Put the mixture into a piping bag fitted with a large round tip (3/8 inch). 
8. Pipe rounds that are about an inch apart onto a nonstick baking mat (silpat) that is placed onto a cookie sheet. 
9. Do this by holding the bag straight up about half an inch above the silpat, applying pressure to the bag until about 1 inch in diameter, stopping pressure, and then removing by moving hand in a very small circular motion to release the tip from the macaron shell. Make sure there is enough space to spread.
10. Rap your cookie sheet/sheet pan on the table a few times to make sure there are no bumps on the macaron shells.
11. Let rest until dry to the touch (about 30-45 minutes, longer on rainy days).
12. Preheat oven to 300 degrees F. If you have a convection oven, use convection.
13. Bake macaron shells on the second shelf of the oven for 14-17 minutes, until they do not wiggle when nudged.
14. Remove from oven and allow shells to cool completely before removing from the silpat.
   

Eggnog Spiced Ganache

4 oz White Chocolate
2 oz Eggnog
1 tbsp Whiskey
pinch Cinnamon
pinch Nutmeg

1. Place chocolate into a bowl.
2. Heat the eggnog until it boils.
3. Pour the hot eggnog over the chocolate. Gently stir until combined.

4. Add the whiskey to the ganache and mix to incorporate. Sprinkle the spices lightly on the top.

5. Cover the ganache with a piece of plastic wrap. Allow the wrap to touch the surface of the ganache so a film does not develop on the surface of the ganache.
6. Allow to cool to room temperature before using. If it is soft, allow to harden further in the fridge.

Assembly
1. Pair the shells by size. You should have about 20 pairs of shells.
2. Put the ganache into a piping bag with the same tip that you used to pipe the macarons.
3. Pipe the ganache so that it is covering about 3/4 of the surface of the bottom of the shell.
4. Put the pairs together to create a "sandwich". 
5. Place in the fridge overnight to allow the flavors to develop.
6. Let the macarons come to room temperature before you serve them. 

Though macarons are not easy to make, they are well worth the time and effort. They are delicate and sensitive, but the end product reveals the hard work and love put into it.

Chocolate Orange Macarons

Orange and chocolate may seem like an unusual combination to many, but it creates a balance of tangy and rich. Orange has a fresh citrus flavor that cleanses the palate and refreshes the richness of milk chocolate ganache. I like to make desserts with a unique take on traditional flavors. For this particular macaron, I decided to place a mandarin orange gel in the center to add a contrasting texture and flavor. The outside of the macaron is sprinkled with dried orange peel (you can buy this in the spice aisle of your local grocery store!). The orange peel brings balance as well because it adds a slight bitterness and fragrance. I took these to a potluck dinner that my fellowship hosted for the new college freshmen. It was an exciting way to show love to the new students. Not only were they full of love, but they were also tasty :) Here's how to make them:

Chocolate Orange Macarons

Shells

100g Almond Flour
120 g Confectioner's Sugar
50 g Granulated Sugar
70 g Egg Whites (2 large whites)
Dried Orange Peel

1. Pulse almond flour and powdered sugar in a food processor until very finely ground. Be careful not to grind too long, because it will release all of the oils, ruining your final product.
2. Sift the powder with a medium-mesh sieve.
3. Place the particles that are too large to fit through the sieve back into the food processor, pulse, and sift again. Throw out the excess pieces.
4. In a grease-free bowl, place your egg whites and sugar. Allow to sit for a few minutes to begin to dissolve.
5. Use grease-free beaters on high speed to whip the egg whites to stiff peaks.
6. Use a rubber spatula to fold the dry ingredients into the meringue until the batter moves slowly, like lava. If you run your spatula through it, it should fall together after 5-7 seconds.
7. Put the mixture into a piping bag fitted with a large round tip (3/8 inch). 
8. Pipe rounds that are about an inch apart onto a nonstick baking mat (silpat) that is placed onto a cookie sheet. 
9. Do this by holding the bag straight up about half an inch above the silpat, applying pressure to the bag until about 1 inch in diameter, stopping pressure, and then removing by moving hand in a very small circular motion to release the tip from the macaron shell. Make sure there is enough space to spread.
10. Rap your cookie sheet/sheet pan on the table a few times to make sure there are no bumps on the macaron shells. 
11. Before they dry, lightly sprinkle the shells with dried orange peel.
12. Let rest until dry to the touch (about 30-45 minutes, longer on rainy days).
13. Preheat oven to 300 degrees F. If you have a convection oven, use convection.
14. Bake macaron shells on the second shelf of the oven for 14-17 minutes, until they do not wiggle when nudged.
15. Remove from oven and allow shells to cool completely before removing from the silpat.
   

Milk Chocolate-Orange Ganache

4 oz Milk Chocolate
3 oz Heavy Cream
1 tsp Orange Zest

1. Place chocolate into a bowl.
2. Heat the heavy cream until it boils.
3. Pour the hot cream over the chocolate. Gently stir until combined.

4. Add the zest to the ganache and mix to incorporate.

5. Cover the ganache with a piece of plastic wrap. Allow the wrap to touch the surface of the ganache so a film does not develop.
6. Allow to cool to room temperature before using.

Mandarin Orange Gel

1/4 cup Mandarin Orange Syrup (from can)

1 oz Mandarin Orange Segments

1/2 packet Gelatin Powder

1. Whisk together mandarin syrup and gelatin powder. 

2. Allow the gelatin to bloom for 5 minutes. 

3. Head the gel in the microwave until it is melted. 

4. In the meantime, crush the segments in a bowl. 

5. Pour melted gel into the bowl with the crushed segments and mix. 

6. Then, pour the orange gel into a flat loaf pan or plastic container so that it creates a thin layer (1/4 inch). 

7. Place into the fridge to set. 

8. When the gel has set, use a paring knife to cut 1/4" squares to place in the center of each macaron.

Assembly
1. Pair the shells by size. You should have about 20 pairs of shells.
2. Put the ganache into a piping bag with the same tip that you used to pipe the macarons.
3. Pipe the ganache so that it is covering about 3/4 of the surface of the bottom of the shell. Place a piece of the gel into the center.
4. Put the pairs together to create a "sandwich". 
5. Place in the fridge overnight to allow the flavors to develop.
6. Let the macarons come to room temperature before you serve them. 

Try making these exciting, interesting macarons at home! Leave comments with any flavor suggestions and results! 

A HUGE thanks to everyone supporting this blog. Continue to follow, share, comment, and like! I hope everyone is able to use food to create a story and experience the love and care that goes into creating the food as well as consuming it ;)

Green Tea Macarons

 

I love eating green tea flavored desserts. Ice cream (!!!), cake, mochi, macarons... almost anything! It's such a unique flavor that has a great balance of creamy, sweet, bitter, and herbal. Since green tea is one of my favorite flavors, I absolutely had to make some green tea macarons! I took these to a picnic for my church and they were definitely a popular flavor. Though making these are incredibly time consuming, they are  worth trying out! Making macarons is a delicate process and they are a very finicky dessert, so don't be discouraged if they do not come out the first few times. Just keep trying! Practice makes perfect, and each time will be a new experience and story to share.

Green Tea Macarons (makes about 20 macarons)

Shells
100g Almond Flour
120 g Confectioner's Sugar
50 g Granulated Sugar
70 g Egg Whites (2 large whites)
Matcha Powder

1. Pulse almond flour and powdered sugar in a food processor until very finely ground. Be careful not to grind too long, because it will release all of the oils, ruining your final product.
2. Sift the powder with a medium-mesh sieve.
3. Place the particles that are too large to fit through the sieve back into the food processor, pulse, and sift again. Throw out the excess pieces.
4. In a grease-free bowl, place your egg whites and sugar. Allow to sit for a few minutes to begin to dissolve.
5. Use grease-free beaters on high speed to whip the egg whites to stiff peaks.
6. Use a rubber spatula to fold the dry ingredients into the meringue until the batter moves slowly, like lava. If you run your spatula through it, it should fall together after 5-7 seconds.
7. Put the mixture into a piping bag fitted with a large round tip (3/8 inch). 
8. Pipe rounds that are about an inch apart onto a nonstick baking mat (silpat) that is placed onto a cookie sheet. 
9. Do this by holding the bag straight up about half an inch above the silpat, applying pressure to the bag until about 1 inch in diameter, stopping pressure, and then removing by moving hand in a very small circular motion to release the tip from the macaron shell. Make sure there is enough space to spread.
10. Rap your cookie sheet/sheet pan on the table a few times to make sure there are no bumps on the macaron shells. 
11. Before they dry, use a fine sifter to sprinkle some matcha powder or ground green tea leaves on one side of the shell. 
12. Let rest until dry to the touch (about 30-45 minutes, longer on rainy days).
13. Preheat oven to 300 degrees F. If you have a convection oven, use convection.
14. Bake macaron shells on the second shelf of the oven for 14-17 minutes, until they do not wiggle when nudged.
15. Remove from oven and allow shells to cool completely before removing from the silpat.

Green Tea White Chocolate Ganache
4 oz White Chocolate
3 oz Heavy Cream
1 tsp Matcha Powder

1. Place white chocolate into a bowl.
2. In a separate, small bowl, place matcha powder and mix with about 1 tbsp of cream to create a paste.
3. Heat the remaining heavy cream until it boils. Mix in the paste until the powder is completely dissolved.
4. Pour the hot cream over the white chocolate. Gently stir until combined.
5. Cover the ganache with a piece of plastic wrap. Allow the wrap to touch the surface of the ganache so a film does not develop.
6. Allow to cool to room temperature before using.

Assembly
1. Pair the shells by size. You should have about 20 pairs of shells.
2. Put the ganache into a piping bag with the same tip that you used to pipe the macarons.
3. Pipe the ganache so that it is covering about 3/4 of the surface of the bottom of the shell.
4. Put the pairs together to create a "sandwich". 
5. Place in the fridge overnight to allow the flavors to develop.
6. Let the macarons come to room temperature before you serve them.
 
Enjoy and share these macarons with your closest friends, they will go fast! If you have any suggestions for future macaron flavors, post a comment!

Until next week, happy munching! :)

Pecan and Peach Butter Macarons

Macarons are the latest trend in the dessert world. Every bakery around the corner seems to be selling them, although some are better than others. This macaron is a Georgia twist on the French classic. Made with pecans and local Georgia peach butter (similar to a jam), they are the perfect dessert to have after some soul food.

When I eat a macaron, I look for texture and flavor. It should have a crispy outside, but the inside should be moist and cakey. The flavor should be full and nutty. The filling should be strong, but balanced with the shell. It is not easy to make all of this happen in one cookie, but following some simple tips can help you get there! It is very important to allow your macarons to sit overnight in the refrigerator or freezer so that the flavors develop and the texture softens. The macaron will suck up the moisture from the fridge to yield a soft, chewy product instead of a crispy one. The flavors will not only be embedded in the filling, but the shell will also absorb the flavors. Eating a macaron as soon as it's assembled is delicious, but if you let it sit over night, it only gets better! Just set them out so that they warm to room temperature before you eat them!

Pecan and Peach Butter Macarons (makes about 20 macarons)

Shells
50 g Almond Flour
50 g Pecan Pieces
120 g Confectioner's Sugar
50 g Granulated Sugar
70 g Egg White (2 large whites)
Toasted, Crushed Pecan Pieces

1. Pulse almond flour, confectioner's sugar, and pecans in food processor until very finely ground. Be careful not to grind too long, because it will release all of the oils, ruining your final product.
2. Sift the powder with a medium-mesh sieve.
3. Place the particles that are too large to fit through the sieve back into the food processor, pulse, and sift again. Throw out the excess pieces.
4. In a grease-free bowl, place your egg whites and sugar. Allow to sit for a few minutes to begin to dissolve.
5. Use grease-free beaters on high speed to whip the egg whites to stiff peaks.
6. Use a rubber spatula to fold the dry ingredients into the meringue until the batter moves slowly, like lava. If you run your spatula through it, it should fall together after 5-7 seconds.
7. Put the mixture into a piping bag fitted with a large round tip (3/8 inch). 
8. Pipe rounds that are about an inch apart onto a nonstick baking mat (silpat) that is placed onto a cookie sheet. 
9. Do this by holding the bag straight up about half an inch above the silpat, applying pressure to the bag until about 1 inch in diameter, stopping pressure, and then removing by moving hand in a very small circular motion to release the tip from the macaron shell. Make sure there is enough space to spread.
10. Rap your cookie sheet/sheet pan on the table a few times to make sure there are no bumps on the macaron shells. 
11. Before they dry, sprinkle some crushed pecan pieces on one side of the shell. 
12. Let rest until dry to the touch (about 30-45 minutes, longer on rainy days).
13. Preheat oven to 300 degrees F. If you have a convection oven, use convection.
14. Bake macaron shells on the second shelf of the oven for 14-17 minutes, until they do not wiggle when nudged.
15. Remove from oven and allow shells to cool completely before removing from the silpat.

Peach Butter Buttercream Filling
1 Egg White
1/4 cup Sugar
1/4 cup Butter
1/4 cup Peach Butter/Peach Jam

1. Fill a pot with some water and begin to boil.
2. Place the egg white and sugar into a medium sized, heat proof, grease-free bowl. Place over the boiling water.
3. Stir until the sugar is completely dissolved (110 degrees F). Check by rubbing the mixture between your fingers to feel for sugar granules.
4. Mix on high speed to make a meringue.
5. When cool to the touch, add softened butter and mix until it comes together.
6. It will break apart and look like scrambled eggs. Continue to mix until it becomes a soft paste.
7. Add the peach jam to the buttercream and mix until completely incorporated.  The buttercream may not be completely smooth, but it will work fine for a filling for a macaron.

Assembly
1. Pair the shells by size. You should have about 20 pairs of shells.
2. Put the buttercream into a piping bag with the same tip that you used to pipe the macarons.
3. Pipe the buttercream so that it is covering about 3/4 of the surface of the bottom of the shell.
4. Put the pairs together to create a "sandwich". 
5. Place in the fridge overnight to allow the flavors to develop.
6. Let the macarons come to room temperature before you serve them.

The recipe for the shells is a recipe adapted from Artful Food, a blog made by a couple friends of mine! Annie and Connie are extremely talented! They bake to help fund raise for many different non profits and clubs at their school. Their macarons are absolutely beautiful, and I definitely recommend using their recipe for macaron shells.

If you would like to save your macarons for later, place into an airtight container and freeze. Bring the macarons to room temperature before you serve them. I love to make macarons, so you can definitely expect more flavors on this blog! Comment with any suggestions!