Friday, April 9, 2010

Whoopie Pie Macarons

DSC_0089 © Dolcetto Confections | Allison M. Veinote, 2010


A few weeks ago, I woke up in the middle of the night in a flash of brilliance.  A way to combine two of my favorite desserts.


Macarons and whoopie pies.  Two chocolate macarons sandwiching whoopie pie filling.


DSC_0086 © Dolcetto Confections | Allison M. Veinote, 2010


I decided to make them to bring my family.  A family of whoopie pie lovers.


DSC_0114 © Dolcetto Confections | Allison M. Veinote, 2010


Also a family of whoopie pie snobs.  Our old Maine recipe for whoopie pies is sacred.  No impostors will do.


So, you can imagine the importance of achieving the same flavor combination and balance in my take on the dessert.


DSC_0112 © Dolcetto Confections | Allison M. Veinote, 2010


They seemed to go over well.  If an empty container is any indication.





Whoopie Pie Macarons
from Allison M. Veinote
makes 18

This recipe is a twist on one of my favorite family desserts. The sweetness of the macaron balances with the filling quite nicely.  These are wonderul with a tall glass of milk.

Ingredients
Macarons
68 grams egg whites, aged at room temperature for 24 hours
34 grams granulated sugar
75 grams blanched almonds
128 grams confectioner's sugar
11 grams cocoa powder

Filling
1 tablespoon all-purpose flour
1/4 cup whole milk
1/4 cup shortening
1/4 cup granulated sugar

Preparation Instructions:
For the macarons

Place the egg whites in the bowl of a stand mixer. Whisk on low-medium speed until frothy.


Add the granulated sugar a little bit at a time. Allow the sugar to incorporate fully before making the next addition.


When all of the sugar has been added, increase the speed to medium and allow meringue to form stiff peaks. To test, remove the bowl from the mixer and turn upside down. There should be no movement in the meringue.


Combine the blanched almonds, confectioner's sugar and cocoa powder in a food processor. Process until you cannot distinguish the almonds from the sugar and cocoa, about 30 seconds.


Add half of the almond mixture to the meringue. Using a strong spatula, begin combining the two elements. During this first combination, you actually want to combine the two rather vigorously. Do not be gentle – you have to reduce the air in the meringue somewhat or your macarons will be too “puffy”. Continue for about 10 to 15 turns.


Add half of the remaining almond mixture and incorporate for 15 to 20 turns.  Fold in the remaining almond mixture gently into the meringue.  Continue for no more than 10 turns, or until you can no longer distinguish between the two.


Fit a pastry bag with a #806 tip. Alternatively, you can use a Ziplock bag and cut a corner to your desired width. Fill the bag with the macaron mixture.


Pipe about 1”rounds on a baking sheet lined with parchment or a SilPat. Leave plenty of room between the macarons – they will expand!


Allow the macarons to sit 30 minutes to one hour to develop a shell.


Preheat your oven to 300 degrees.


Bake macarons for 10 to 12 minutes, until shells are just slightly golden.


When shells are completely cool, pipe or spread a bit of the filling on the flat side of one macaron and sandwich with another.


Store macarons in airtight container and place in refrigerator.  Bring to room temperature before serving.



For the filling
Cook flour and milk over medium-low heat until very thick, stirring constantly to prevent lumps.  Cool to room temperature.

In stand mixture fitted with paddle attachment, cream shortening and sugar together until well combined.  Add cooled flour-milk mixture and paddle until fully combined.

14 comments:

  1. I am terrified to make macaroons. Those looks so delicious though!

    bittersweetsugarandsarcasm.blogspot.com

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  2. These look awesome, I need to make some macarons soon I just can't decide what flavor.

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  3. Dolcetto Confections | Allison M. VeinoteApril 9, 2010 at 9:59 PM

    Hi Rick!
    Don't be terrified to make macarons! They take a little practice, but are lots of fun when you get the hang of them. I did a breakdown of my macaron method here. See if that helps make you a bit less terrified!

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  4. Dolcetto Confections | Allison M. VeinoteApril 9, 2010 at 10:02 PM

    Hi Valen! Choosing the flavor is always the hardest part! Have fun making your macarons and let me know what flavor you decide on!

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  5. They look excellent! The filling sounds really much easier than I thought it would be.

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  6. Dolcetto Confections | Allison M. VeinoteApril 11, 2010 at 6:52 AM

    Hi Barb! The filling is very easy to make, just be sure to cream the shortening and sugar together really well. Enjoy!

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  7. Dolcetto Confections | Allison M. VeinoteApril 11, 2010 at 6:53 AM

    Hi Daydreamer! Have fun making them, let me know how it goes!

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  8. I can hardly wait to taste one, being the snob that I am. But my mouth is drooling in anticipation. Keep having these flashes of brilliance

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  9. OH my gosh.. they're so cute and perfect! Nice work!

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  10. Dolcetto Confections | Allison M. VeinoteApril 13, 2010 at 9:36 AM

    Thanks Emily!

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  11. Dolcetto Confections | Allison M. VeinoteApril 13, 2010 at 9:36 AM

    Grammie, I will definitely have to make these for you - I think you'll love them. I'll try to keep having these flashes of ideas, although I would appreciate if they would come to me during the hours I am awake :o)

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