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.
I decided to make them to bring my family. A family of whoopie pie lovers.
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.
They seemed to go over well. If an empty container is any indication.
Whoopie Pie Macarons
from Allison M. Veinote
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.
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
1 tablespoon all-purpose flour
1/4 cup whole milk
1/4 cup shortening
1/4 cup granulated sugar
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.